Easy Coconut Flour Chocolate Muffins
These delicious chocolate muffins are made with coconut flour, offering a gluten-free option that is simple and quick to prepare. Perfect for breakfast or a snack!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup coconut flour sifted
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened cocoa powder
- 6 large eggs at room temperature
- 0.5 cup coconut sugar
- 1 cup coconut milk full-fat
- 0.5 cup melted coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup chocolate chips optional, for garnish
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine coconut flour, baking soda, salt, and cocoa powder.
- In another bowl, beat the eggs, then add coconut sugar, coconut milk, melted coconut oil, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in chocolate chips if using.
- Spoon the batter evenly into the prepared muffin tin.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.