If you’re looking for a grain-free and gluten-free healthy dessert recipe, then you’re going to love these Coconut Flour Chocolate Chip Muffins. This recipe is great for paleo diets where you need to use an alternative flour.

platter of muffins on a cotton towel

What is Coconut Flour?

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 coconut flour in a recipe that calls for wheat flour, because coconut flour tends to absorb a lot of moisture in a recipe.

So, it is best to use tried and tested recipes whenever you are using coconut flour. I tested these Coconut Flour Chocolate Chip Muffins two times to make sure they are perfect for you.

muffins on a tray with one in front cut in half

Recipe Highlights

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. One muffin contains approximately:

  • 190 calories
  • 14 grams carbohydrates
  • 11 grams sugar
  • 3.5 grams protein
  • 1.9 grams fiber
ingredients for muffins on a white background

Recipe Steps

Step One

Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a medium mixing bowl, combine the coconut flour, baking soda, cinnamon, sea salt, and chocolate chips. Stir and set the bowl aside.

Step Three

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.

Step Four

Stir the wet ingredients into the bowl with the dry ingredients and stir to combine. Then, divide the batter into your muffin tin wells.

muffin batter in a muffin tin ready to be baked

Step Five

Bake for 25-30 minutes, or until the tops of the muffins have turned golden brown and a toothpick inserted in the center comes out clean.

muffins on a cooling tray after they have been cooked

Enjoy these coconut flour muffins warm or at room temperature!

FAQs

Can this coconut flour muffin recipe be made vegan?

I’m not sure because I have not tested it using a vegan egg substitute. I am concerned that it might not turn out right.

Can this muffin recipe be made sugar-free?

Yes, you can use a liquid monk fruit sweetener instead of maple syrup and use stevia-sweetened chocolate chips.

baked muffins cooling on a white plate

Other Healthy Muffin Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut flour muffins on a cooling rack

Coconut Flour Chocolate Chip Muffins


Description

If you’re looking for a grain-free and gluten-free healthy dessert recipe, then you’re going to love these Coconut Flour Chocolate Chip Muffins. This recipe is great for paleo diets where you need to use an alternative flour.


Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.
  2. In a medium mixing bowl, combine the coconut flour, baking soda, cinnamon, sea salt, and chocolate chips. Stir and set the bowl aside.
  3. 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. 
  4. Then, pour the wet ingredients into the dry ingredients and stir until combined.
  5. Use a spoon to fill the muffin tins with the batter, filling each well about ½ full.
  6. Bake for 25-30 minutes, or until the tops of the muffins have turned golden brown and a toothpick inserted in the center comes out clean.
  7. Transfer the muffins to a drying rack to cool.
  8. Serve warm or at room temperature.

Notes

  • 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. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: Grain Free

Keywords: paleo muffins, grain free muffins, healthy chocolate chip muffins

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.