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coconut flour double chocolate muffins

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!

Course muffins
Cuisine gluten free
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 12 muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F/190°C. 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 wet ingredients (eggs, coconut oil, maple syrup, coconut milk, 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 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

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.