Double Chocolate Coconut Flour Muffins – naturally sweetened with no added sugar, and a paleo friendly snack.
I have a treat for you today! Well, I guess I have TWO treats for you. These muffins, and a giveaway. (Update: Give-away is now closed.)
You may have noticed the title says these double chocolate muffins were made with coconut flour. Say what?
There are all sorts of gluten-free flours these days. Coconut flour is one of those that I've commonly seen at grocery stores but never quite knew what I would do with it.
Luckily my fellow blogger friend Regina over at Leelalicious.com wrote a cookbook ALL about what to do with it!
This double chocolate coconut flour muffin recipe is one of 25 recipes in her e-book of clean eating muffins, pancakes and mug cakes.
Click here to check out the full table of contents for her coconut flour e-cookbook and grab a copy while it's still only $12.
Who should buy this cookbook? People who are interested in learning to bake with coconut flour and/or in the paleo or gluten-free diet. And those who like muffins, pancakes and mug cakes. 🙂
When I got my copy of the cookbook, it was hard to decide what recipe I wanted to try first. But I figured I couldn't go wrong with chocolate!
The thing about baking with coconut flour is apparently the texture can end up too coarse or gritty. For that reason, Regina suggests mixing it with tapioca flour for some of the recipes, which works as a thickener. If this scares you, don't worry – I have some substitutions.
Trader Joe's doesn't seem to carry tapioca flour (also known as tapioca starch) but if you shop where Bob's Red Mill products are sold they have a good option. Or online. But if you can't find it or don't want to buy it, you can use any starch. The ratios may be different so be sure to google it, but my suggestion would be cornstarch. Cornstarch is not paleo friendly (which is how this cookbook is meant to be), so if that is important to you then an arrowroot starch or potato starch might be better suited as a substitution.
If you do use corn starch, the ratio is 1/2 of what the tapioca flour would be. This recipe called for 1/4 cup tapioca flour, so I replaced it with 1/8 cup (2 tablespoons) of cornstarch.
I was so impressed with how these muffins turned out, I can't wait to try some of the other ones. Coconut flour has now been “tried” and “eaten” and deemed worthy to continue experimenting with.
Double Chocolate Coconut Flour Muffins
- 1/2 cup coconut flour
- 1/4 cup tapioca flour (I replaced this with 2 tablespoons of cornstarch - see notes for more details on substitutions)
- 1/4 cup cacao or cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt (some people have commented they find it too salty, so you could try 1/2 teaspoon)
- 4 eggs
- 1/2 cup coconut oil , melted
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- coconut milk (I didn't need this, but can add 1-2 tablespoons as needed if batter is dry)
- 1/2 cup chocolate chips
- Preheat oven to 375°F. Grease or line a muffin pan.
- In a small mixing bowl, add coconut flour, tapioca flour (or substitution), cacao powder, baking soda and salt and whisk together.
- In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup and vanilla extract.
- Add flour mixture to wet ingredients and stir to combine. If batter seems dry, add coconut milk as needed.
- Divide batter into muffin tin cavities (will make 6 large muffins). Sprinkle chocolate chips on top.
- Bake for 15 minutes or until toothpick comes out clean. Let cool for at least 10 minutes before eating.
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