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 - naturally sweetened with no added sugar, and a paleo friendly snack.
- 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.
Tapioca flour (starch): 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.
* Recipe slightly adapted from the Coconut Flour e-cookbook, and reprinted with permission.
*There are affiliate links within this post that we can earn a commission on at no extra cost to you. Thank you for helping to support the site!
Lisa Brown says
I would make a simple coconut flour cake with chocolate icing
Amy Katz from Veggies Save The Day says
These muffins look incredible! I’m gluten free, but I’ve never worked with coconut flour before. I can’t wait to try it!
Byron says
So, those are totally gorgeous! How can they not be: double chocolate says it all! I’ve never worked with coconut flour before. Does it taste like coconut in the finished product?
Kelly says
Thanks Byron! I do notice a coconut taste, but it’s not overpowering. The double chocolate probably helps with that 🙂
Noel says
Love! Double Chocolate! What a great way to tiptoe into using coconut flour – with something so decadent that you’ll want to eat every single bite. I’ve not used anything but traditional flours and have been intrigued by the “newer” varieties available.
Marisa Franca @ All Our Way says
What great looking cupcakes and no regular flour at all. I bet the coconut flour puts an added depth to the taste. And the double chocolate would certainly satisfy that chocolate craving. Very tasty.
Megan marlowe says
Yum! These muffins look amazing! I’ll have to grab some coconut flour and get to experimenting too. First up, these muffins!
Pam says
These are muffins that are safe for both my daughter and granddaughter to eat. I have got to bookmark this recipe and get some coconut flour.
Stephanie@ApplesforCJ says
You had me with Double Chocolate but the coconut flour sounds like a great idea. I’ve not experimented with it but definitely going to try it now with these muffins 🙂
Dene' V. Alexander says
You have managed to make DOUBLE chocolate muffins healthy, I wish someone would please give you a prized. Love the pan of yours, too!!
Veena says
I have never worked with coconut flour but you got me with Double chocolate. I need to go look for that coconut flour. Sounds so yum. Love the combination of coconut and chocolate.
Michelle @ Vitamin Sunshine says
Your muffins turned out beautiful– I made Regina’s pumpkin muffins and her chocolate mug cake, and the texture in her recipes is perfect, which is an accomplishment with coconut flour!
Claire | Sprinkles and Sprouts says
I was pretty excited to see this as often I find GF recipes and they use odd flours that I can’t easily get hold of. But we get coconut flour in the local grocery store here rural Australia. Wooo.
My Dad can’t tolerate wheat, so these are going to be perfect to make for him!
Kelly says
I agree! A lot of times I just skip a recipe with weird flours, but I really enjoyed baking with coconut flour. Let me know if you try it!
Adriana says
Doubled chocolate goodness! This looks so good and who does not love chocolate. This would go great with a side of vanilla ice cream yummy =)
Amy says
You are speaking my love language – double chocolate! Yum! I would definitely be making these first thing too! Good choice!
Priya says
oh yummm, gorgeous muffins and that choco-chip topping is so calling my name!! 🙂
Gillian says
I’ve a bag of coconut flour in the cupboard which is feeling very unloved. I’ve only used it once and without much success. I’ll give your recipe a whirl with it because those muffins look gorgeous.
Tanya says
These muffins look yummy. It’s so funny…my hubby and I were discussing making macarons with coconut flour the other day. Have no clue if it’s possible but hey, it just might be.
Ailsa @ Food to Feel Good says
I made Regina’s Coconut Flour which turned out great, can’t wait to try these Chocolate Muffins next! They look delicious.
Christine McMichael says
Oh my goodness, I need to make these TONIGHT! Yes to double chocolate, always 🙂 And love the coconut flour aspect, too!
Kathryn @ FoodieGirlChicago says
Love the double chocolate in these! I really need to try baking with coconut flour!
Renz says
These sound delicious. Reminds me of some muffins I stalk at Starbucks. May have to see if this can be their substitue
Molly says
These look so delicious !!! I’m a big fan of double chocolate chip desserts and this is so easy to make too. Loving the pictures and that muffin tin looks so pretty.
Regina says
Woahh…I am in love with your pictures of the double chocolate muffins. I have a feeling that I have to whip up a batch of these again asap! Thank you so much for your kind words about the ebook as well. So glad to have you as part of the book review tour! <3
Kelly says
Thanks Regina! I so enjoyed your cookbook and my first experience with coconut flour!
Angie says
A blueberry lemon coconut flour muffin. Those muffins are stuffing by the way. I love the pan!
Elizabeth says
I definitely want to make these Double Chocolate Coconut Flour Muffins first!! They look so deliciously, decadent!
Ashley says
I recently saved a recipe using coconut flour for pancakes! Thanks so much for the awesome giveaway.
Heather says
Chocolate is great, but the apple muffins (maybe with pear, too) are calling my name!
Amanda J says
These look sooo good! Can’t wait to try them. Thanks for the recipe, and the giveaway!
Kristin says
These look amazingly delicious, and I imagine my kids would love to make them with me. All of the coconut flour recipes look delicious, but I’m going to have to start with these.
Cora says
Oh wow I just found your blog and am so excited. All your recipes seem to have my name on them. I’ve been looking up double chocolate muffins to suit my craving… these are perfect!
Kelly says
Thanks Cora! Let me know what you try first!
Mary says
Can’t wait to try these double chocolate coconut flour muffins. They look delicious and so inviting in that retro muffin tin!
Stephanie says
I want to try these coconut flour chocolate muffins!
Evie says
Question..
I love coconut oil but have a problem with the taste completely taking over and masking the other or main flavors of whatever I’m making. And then the oil has a bit of a bitter after taste. Can I cut the coconut oil in half and use butter for the other half or jus use another healthy oil like grape seed oil which is flavorless?
Or any suggestions to make the coconut oil flavor so it’s not so overpowering?
Thanks
Kelly says
Hi Evie! I find it works well in this muffin because of the coconut flour combination and is not overpowering to my tastebuds. An option is refined coconut oil that will have less coconut flavor, however is not as healthy as unrefined. I’ve never baked with grape seed oil so I can’t speak to that, but coconut oil is a replacement for butter so you could try it with that if you prefer!
Debra Amato says
These muffins are amazing! I substituted the eggs with 1 cup of banana due to an allergy and they turned out amazing! So fudgy! I’ll be making these again over and over!
Edita says
This turned out amazing!! I did run out of coconut oil and used canola oil instead. I also learned a trick a while ago. Bake at 400 for the first 5 minutes, then reduce heat to 375 as per directions. Always yields great muffin tops! I totally love this and will mske again!
Steph says
I am so thrilled that these actually rose and therefore look like real muffins! My coconut flour was very thirsty so I added quite a bit of coconut milk. It is a touchy baking ingredient. Thank you for sharing a great recipe.
Ama says
I made these and they are too salty. I think most people commenting have not made it. 1 teaspoon of salt with 1 teaspoon of baking soda is far too much salty flavor. I think the salt should be brought down to 1/8th of a teaspoon. these tasted like chocolate salt cakes
Gwyn says
These had a beautiful texture, and smelled wonderful! Sadly, a teaspoon of salt is way too much for my taste I think 🙁 I will try this again, but with less salt. I wish I would’ve read all the comments, because now I see I’m not alone! Maybe I’m just not used to a lot of salt because I don’t eat much of it. Oh well, next time! Thanks for sharing!
Lane Carter says
They are good, but a tad bit too much salt and a bit more maple syrup would be better. Will make again!
Bee says
There is no way the muffis in the images above are those of this recipe. I have a culinary degree in pastry and just made them… They’re abysmal. I really wish bloggers wouldn’t try to deceive their readers.
Kelly says
100% of my recipe photos on this site are taken by me of the actual recipe that I post. I didn’t develop this recipe (it’s from my friends coconut flour cookbook linked in the blog post!) but I had no trouble with them. The only feedback I’ve received from some is to cut back on the salt a bit. Sorry they didn’t turn out for you but don’t question my authenticity.
Jen says
Dr put me on a gluten free diet plus keto, these are hands down the best keto muffins I’ve ever had! I just switched the starch for xanthan gum and made it keto friendly. Delish!
Noreen says
These are horrible. Actually chucked them after trying one. Bitter, salty, Blech.
Maybe Next Time says
It seems like the ‘base’ of the recipe was perfect but the flavor was awful. I love gf baking, primarily using coconut and almond flours. These baked beautifully – big, perfect texture, didn’t stick to the muffin liners – but tasted horrible. I’m going to try reducing the salt and maybe the baking soda.