Coconut Flour Chocolate Chip Muffins
If you’re looking for a gluten-free healthy dessert recipe, then you’re going to love these Coconut Flour Chocolate Chip Muffins. This grain-free treat is perfect for paleo and clean eating diets.
I think you are really going to like this recipe. The texture of the muffins is light and fluffy, and the flavor is sweet and rich with chocolate flavor. The nutrition of each muffin is great too.
Why You Need This Recipe
- Coconut flour is made by drying coconut meat and then grinding it into flour. It is gluten-free, grain-free, low-carb, and quite nutritious.
- Coconut flour is a bit of a tricky ingredient to work with, though. You cannot simply substitute it in a recipe that calls for wheat flour, because coconut flour tends to absorb a lot of moisture in a recipe.
- But, don’t worry! This recipe has been thoroughly tested, and the texture turns out great. Let me show you how to make these grain-free muffins.
Coconut flour makes the base of these grain-free muffins. Don’t have it on hand? Check out these Best Substitutes for Coconut Flour.
Eggs give the muffins lightness since coconut flour can be quite dense.
Applesauce helps displace some of the oil needed and keeps the muffins light.
Coconut oil adds fat and gives moistness to the muffins.
Preheat your oven to 350°F. Line a muffin pan with paper liners and set aside.
In a medium mixing bowl, combine the dry ingredients including the coconut flour and chocolate chips. Stir and set the bowl aside.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Grab another mixing bowl and combine the wet ingredients including large eggs and vanilla extract. Use a whisk to stir together the ingredients.
Stir the wet ingredients into the bowl with the dry ingredients and stir to combine. Then, divide the batter into your muffin tin wells. I like to use muffin liners, but you don’t have to.
Bake for 18-20 minutes, or until the tops of the muffins have turned golden brown and a toothpick inserted in the center comes out clean.
Enjoy these coconut flour muffins warm or at room temperature!
Expert Tips & Substitutions
- If you are on a paleo or dairy-free diet, be sure to use dairy-free chocolate chips in these muffins.
- Store any leftovers in an airtight container in the fridge for up to 4 days. Or, you can freeze any baked muffins in a zip-top bag for up to 2 months.
- To make Coconut Flour Blueberry Muffins, simply replace the chocolate chips with frozen blueberries!
I’m not sure because I have not tested it using a vegan egg substitute.
Yes, you can use a liquid monk fruit sweetener instead of maple syrup and use stevia-sweetened chocolate chips.
They are surprisingly light and fluffy with a very nice texture.
The flavor of coconut is not as strong as you would think when using coconut flour. However, if you strongly dislike the flavor of coconut, you might want to use a different flour.
More Healthy Muffin Recipes You Might Like
- Almond Flour Banana Muffins
- Chocolate Chip Cassava Flour Muffins
- Chocolate Chip Sweet Potato Muffins
- Coconut Flour Double Chocolate Mug Cake
- Vegan Lemon Poppy Seed Muffins
Or, see my entire index of clean eating muffin recipes!
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 2/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips
- 4 eggs, lightly beaten
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a medium mixing bowl, combine the coconut flour, baking soda, cinnamon, sea salt, and chocolate chips. Stir and set the bowl aside.
- Grab a small mixing bowl and combine the eggs, applesauce, coconut oil, maple syrup, vanilla extract, and apple cider vinegar. Use a whisk to stir together the ingredients.
- Then, pour the wet ingredients into the dry ingredients and stir until combined.
- Use a spoon to fill the muffin tins with the batter, filling each well about ½ full.
- Bake for 18-20 minutes, or until the tops of the muffins have turned golden brown and a toothpick inserted in the center comes out clean.
- Transfer the muffins to a drying rack to cool.
- Serve warm or at room temperature.
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a zip-top bag and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Grain Free
- Diet: Gluten Free
Keywords: paleo muffins, grain free muffins, healthy chocolate chip muffins
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