I love baking with coconut flour. Coconut flour is loaded with fibre and heart-healthy fat. Plus, it’s gluten-free, nut-free, and grain-free, so pretty much everyone can enjoy it! However, coconut flour is no all-purpose flour; meaning, you can’t just use it as a 1:1 substitute for conventional flours. Trust me, I’ve tried and it just turns into a dry, gritty mess. Or I add too much liquid and it turns into a wet, soggy mess. Moral of the story, I’ve had little luck with using coconut flour.
Like me, you might be on your quest to try and find the perfect ratio of coconut flour (and along the way probably wasting quite a few cups of your precious ingredient). We could all spend countless hours in the kitchen and endure numerous failed attempts in an effort to successfully bake with coconut flour.
Really, truly she does!
Regina’s Coconut Flour eCookbook is beautifully crafted with easy to follow instructions and gorgeous, bright photographs (I could not stop staring at them!). The cookbook contains more than 25 recipes that are gluten-free and paleo friendly! (Getting excited yet? I sure am just writing about it). Regina shares her amazing coconut flour recipes for chewy muffins (like pumpkin and double chocolate), fluffy pancakes (like sweet potato and banana), decadent mug cakes (like nut butter and coffee cake), and fun frostings (like chocolate fudge and whipped coconut cream).
I must say, Regina’s cookbook could not have come at a better time. With 1 midterm, 1 group presentation, 2 term papers, and a slew of final exams in my near future, I was in need of something sweet and delicious (but still a bit nutritious) to keep me from burning out. I scrolled through the pages of her Coconut Flour eCookbook and came across the recipe for double chocolate muffins.
It was decided. Double chocolate muffins were happening here in my house. And I’m about to tell you why they need to be happening in your house too.
First, these double chocolate muffins are gluten free, grain free, and paleo; meaning, you can share these beauties with (almost) all your friends! Sharing is caring, amirite? Also, you can slip them into your kiddos lunch boxes for a sweet, healthier treat since these double chocolate muffins are nut free as well.
Second. Chocolate. Double chocolate. I feel like that one doesn’t need much explanation.
Third, these double chocolate muffins are so soft and moist and chewy and sweet that you’ll completely forget that they’re made without wheat flour or refined sugar. In fact, they’re so moist that they’re almost cupcake like! Best of all though, they’re not gritty (which often happens with coconut flour recipes).
Ohhhh yes. I think we can all conclude that these double chocolate muffins are simply amazing.
Coconut Flour Double Chocolate Muffins
These coconut flour double chocolate muffins are gluten free, grain free, and paleo. They're so soft and moist though, you'd never guess that they're made without the use of conventional flours and refined flours. These double chocolate muffins are also nut free, so they're safe for school lunches!
- 1/2 cup (55 g) coconut flour
- 1/4 cup (30 g) tapioca flour
- 1 teaspoon (7 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1/4 cup (25 g) cocoa powder
- 4 eggs
- 1/2 cup (118 ml) coconut oil, melted
- 1/2 cup (118 ml) maple syrup *see note
- 2 teaspoons (10 ml) vanilla extract
- 1-2 tablespoons (30 ml) coconut milk
- 1/2 cup (87.5 g) chocolate chips
Preheat oven to 375°F/190°C. Grease or line a muffin pan.
In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt, and cocoa powder.
In another bowl, whisk together wet ingredients (eggs, coconut oil, maple syrup, coconut milk, and vanilla extract) until smooth and combined.
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).
If batter seems dry, stir in 1-2 tablespoons of coconut milk.
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.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
These muffins are quite sweet, especially if you're using sweetened chocolate chips. For a less sweet muffin, I recommend replacing the 1/2 cup of maple syrup with 1/4 cup of maple syrup and 1/4 cup of almond milk or coconut milk.
Recipe reprinted in full with the permission of Regina Braun of Leelalicious.com
note: This post contains affiliate links. If you purchase an item from this link, I may get a small commission at no extra charge on your part. I only include links for products that I currently use and love. Thank you for your support!
Quote of the post:
“We cannot live only for ourselves. A thousand fibres connect us with our fellow men.”
– Herman Melville