Chocolate Muffins with Coconut Flour
By Hannah Healy
Updated May 21, 2021
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These keto chocolate muffins are made with coconut flour and are rich and moist with a sweet chocolate coconut flavor.
When you start to clean up your diet, food like muffins, cookies and other baked goods are one of the first things to go. They are usually loaded with sugar and processed flour which spikes your blood sugar and keeps you craving more. Luckily, I have a whole arsenal of delicious sugar-free recipes and these muffins are a favorite of mine!
That’s why I love this coconut flour chocolate muffin recipe. It’s sugar-free and uses healthier ingredients. This is a great food to have on hand for snacks or along with breakfast. They even travel well! I’ve brought them on trips before and they do quite well! Enjoy!
Why I love this recipe
- These keto chocolate muffins are some of the moistest ones I’ve ever had! Coconut flour soaks up a lot of moisture and can be very drying, but not this recipe! I made sure to include the right kind of ingredients for a moist muffin!
- I like using coconut flour because it’s a healthy keto/low carb flour that is full of fiber!
- These muffins taste sweet and chocolatey. The coconut flour and coconut oil create a hint of coconut flavor but it’s not overpowering.
- Not only are these muffins keto, but they’re also gluten-free, dairy-free, paleo and sugar-free!
- This is a simple recipe to make, no special equipment is needed. You basically just mix all of the ingredients together and bake it!
Keto chocolate muffin recipe tips
- Working with coconut flour can sometimes be challenging because it requires a lot of moisture and binders. That’s why it is super important NOT to substitute the eggs (they are required for a successful recipe!). That’s also why there’s a good amount of liquid ingredients like almond milk and coconut oil. These all help to make sure that the muffins don’t turn out dry and powdery.
- I use almond milk for this recipe but you can also use coconut milk, another non-dairy-milk or regular milk in its place.
- I used sugar-free erythritol as the sweetener but any other granulated sweetener can be used like coconut sugar or cane sugar.
- Make sure the coconut oil is softened or melted when blending it with the batter. To melt it, just heat it in the microwave for about 15 seconds because you don’t want it to be too hot.
- After you mix all of the ingredients together, the batter may look a little thin, but give it about 5 minutes for the coconut flour to soak up the moisture and the batter will thicken up.
- The muffins will rise a little bit in the oven but not much. You can fill the batter almost up to the top of the muffin liner, leaving maybe 1/2 inch for it to rise.
- These keto chocolate muffins keep great for leftover snacks. They will stay good out on the counter for 2 days. If refrigerated they will last about 1-2 weeks, just make sure to take them out about an hour before eating or heating them up in the toaster oven at 350°F for about 5-10 minutes. They tend to stiffen in the refrigerator. They also freeze well and will last at least a month or more, be sure to defrost overnight before eating.
How to make this recipe
Start by pre-heating the oven to 350°F. Add all of the dry ingredients to a bowl including the coconut flour, cocoa powder, sweetener, salt and baking powder. Mix together.
Add all of the wet ingredients except the coconut oil to the bowl including the eggs, almond milk and vanilla extract and blend together using an immersion blender or an electric beater to work out any lumps. The batter may look thin at this point, but it needs a few minutes for the coconut flour to soak up the moisture and thicken. Next, you’ll add the melted coconut oil. To melt it, only heat it in the microwave for about 15 seconds because you don’t want it to be too hot. Then slowly add the melted coconut oil to the batter while blending.
Wait a couple minutes until the batter has thickened to be like brownie batter consistency. Then evenly pour the batter into a muffin tin lined with muffin liners. The muffins will rise a little bit in the oven, but not much, so you can fill the muffin liners almost to the top leaving about 1/2 inch at the top. It should make about 12 muffins.
Place the muffins into the oven and bake at 350°F for about 20-25 minutes or until a toothpick inserted comes out clean.
Allow to cool before eating.
Chocolate Muffins with Coconut Flour
Ingredients
- 2/3 cup coconut flourÂ
- 3 tbsp cocoa powder
- 1/2 cup erythritol or other granulated sweetener
- 1/2 tsp baking powder
- dash salt
- 3/4 cup almond milk or other milk
- 5 eggs
- 1 tsp vanilla extract
- 1/4 cup + 1 tbsp coconut oilÂ
Instructions
- Start by pre-heating the oven to 350°F. Add all of the dry ingredients to a bowl including the coconut flour, cocoa powder, sweetener, salt and baking powder. Mix together.
- Add all of the wet ingredients except the coconut oil to the bowl including the eggs, almond milk and vanilla extract and blend together using an immersion blender or an electric beater to work out any lumps. The batter may look thin at this point, but it needs a few minutes for the coconut flour to soak up the moisture and thicken. Next, you'll add the melted coconut oil. To melt it, only heat it in the microwave for about 15 seconds because you don't want it to be too hot. Then slowly add the melted coconut oil to the batter while blending.Â
- Wait a couple minutes until the batter has thickened to be like brownie batter consistency. Then evenly pour the batter into a muffin tin lined with muffin liners. The muffins will rise a little bit in the oven, but not much, so you can fill the muffin liners almost to the top leaving about 1/2 inch at the top. It should make about 12 muffins.Â
- Place the muffins into the oven and bake at 350°F for about 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool before eating.Â
Video
Notes
- Working with coconut flour can sometimes be challenging because it requires a lot of moisture and binders. That's why it is super important NOT to substitute the eggs (they are required for a successful recipe!). That's also why there's a good amount of liquid ingredients like almond milk and coconut oil. These all help to make sure that the muffins don't turn out dry and powdery.Â
- I use almond milk for this recipe but you can also use coconut milk, another non-dairy-milk or regular milk in its place.
- I used sugar-free erythritol as the sweetener but any other granulated sweetener can be used like coconut sugar or cane sugar.
- Make sure the coconut oil is softened or melted when blending it with the batter. To melt it, just heat it in the microwave for about 15 seconds because you don't want it to be too hot.Â
- After you mix all of the ingredients together, the batter may look a little thin, but give it about 5 minutes for the coconut flour to soak up the moisture and the batter will thicken up.Â
- The muffins will rise a little bit in the oven but not much. You can fill the batter almost up to the top of the muffin liner, leaving maybe 1/2 inch for it to rise.
- These keto chocolate muffins keep great for leftover snacks. They will stay good out on the counter for 2 days. If refrigerated they will last about 1-2 weeks, just make sure to take them out about an hour before eating or heating them up in the toaster oven at 350°F for about 5-10 minutes. They tend to stiffen in the refrigerator. They also freeze well and will last at least a month or more, be sure to defrost overnight before eating.Â
- Nutrition facts below are for 1 muffin (out of 12) made with unsweetened almond milk and erythritol. Each muffin has about 2 net carbs.Â
Nutrition
This recipe was originally posted in January of 2014, but has been republished in May of 2021 to include improved recipe tips, photos and video.
