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coconut flour muffins with chocolate chips on a table

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.

  • Total Time: 35 minutes
  • Yield: 12 1x


  • 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


  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 18-20 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.


  1. 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