Chocolate Coconut Flour Muffins

Coconut Flour Chocolate Muffins

Moist and rich Coconut Flour Chocolate Muffins make a decadent breakfast treat or snack that is gluten free and paleo friendly!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 muffins
Calories 222 kcal
Author LeelaLicious


  • ½ cup coconut flour
  • ¼ cup tapioca flour *
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup cocoa powder
  • 4 eggs
  • ½ cup coconut oil melted
  • ½ cup maple syrup **
  • 2 tsp vanilla extract
  • 1-2 tbsp coconut milk if needed
  • ½ cup dark chocolate chips


  1. Preheat the oven to 375° F. Grease or line a muffin pan.
  2. In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the wet ingredients (eggs, coconut oil, maple syrup, and vanilla extract) until smooth and combined.
  4. Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can blend all ingredients in a food processor or blender.)
  5. If the batter seems dry, stir in 1-2 tablespoons of coconut milk.
  6. Divide batter into 12 muffin cavities. Top each with chocolate chips. Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.

Recipe Notes

*replace with almond flour to make low carb chocolate muffins

**use sugar-free monk fruit syrup for the low carb version

Nutrition Facts
Coconut Flour Chocolate Muffins
Amount Per Serving
Calories 222 Calories from Fat 138
% Daily Value*
Fat 15.3g24%
Cholesterol 62.2mg21%
Sodium 234mg10%
Carbohydrates 18.5g6%
Fiber 3g12%
Sugar 9.9g11%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.