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Chocolate Coconut muffins

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.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dessert
Cuisine: American
Servings: 12 muffins


  • ½ cup Coconut flour
  • ½ cup Coconut Sugar
  • 2 tsp Baking powder
  • 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
  • cup Semisweet Chocolate Chips


  • 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.


  • 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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