Coconut Flour Chocolate Chip Muffins

muffins on a white plate with one cut in half

5 from 1 reviews

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. 




  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.


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. 

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