Coconut Flour Chocolate Muffins
These coconut flour chocolate muffins are fluffy, chocolaty and very delicious. Recipe is 100% vegan and gluten free with no dairy or eggs.
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Ingredients
- ½ cup Coconut flour
- ½ cup Coconut Sugar
- 2 tsp Baking powder
- ⅓ cup Unsweetened cocoa
- ¼ cup Almond or Cashew butter
- 2 tbsps Coconut oil, melted and cooled (I've also used canola oil instead of coconut oil and it works just fine)
- 1 tbsp Vanilla extract
- 2 tbsps Egg replacer whisked in 6tbsps of water (or use 2 large eggs)
- 1 cup Almond or Oat milk
- ⅓ cup Semisweet Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin tin with cupcake liners or grease the muffin tin with cooking spray.
- In a small mixing bowl, combine coconut flour, cocoa powder and baking powder.
- In another mixing bowl, combine almond/ cashew butter, coconut sugar, coconut oil and vanilla extract. Beat until the mixture is smooth -- you can use an electric mixer here, but I just whisk it with a spoon.
- Add the eggs (or egg replacer solution) and mix until well combined.
- Pour in almond/ soy milk and mix.
- Stir in the dry ingredients into the wet ingredients and mix until the batter is smooth and creamy.
- Fold in the chocolate chips.
- Divide the batter into the prepared muffin pan. Bake for 18~22 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.
Notes
- Use any non-dairy milk - I like to use either almond or oat milk in this recipe.
- Egg replacer powder is easily available in most grocery stores or health food stores.
- Ground flaxseeds aka flaxseed meal can also be used instead of eggs in this recipe.
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