Tasty and indulgent coconut flour chocolate muffins taste rich and decadent, but they are low in calories and high in fiber.
These delicious paleo coconut flour chocolate muffins taste so chocolatey and indulgent! However, they are low in calories and high in fiber.
Two of these coconut flour chocolate muffins for breakfast will fill you up for hours. They should not cause the spike and dip in blood sugar that regular muffins cause. Although they are not truly low carb. If you need low carb muffins, try these tasty coconut flour muffins.
I love baking with coconut flour. It takes some getting used to, because it’s very absorbent and requires lots of liquids and extra eggs. But once you get the hang of it, coconut flour baked goods have a lovely texture. I also appreciate the fact that they are not as calorie dense as baked goods made with almond flour.
I should note that these coconut flour chocolate muffins are a bit crumbly when fresh out of the oven, but they set very nicely after an overnight stay in the fridge.
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch processed cocoa powder. The Dutched cocoa powder is not acidic, so it won’t react with the baking soda, and the muffins will be flat rather than fluffy.
Coconut Flour Chocolate Muffins
- 1 teaspoon melted butter for cupcake liners
- 4 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup honey (170 grams)
- 1 tablespoon pure vanilla extract
- 1 cup water or your choice of milk
- 1 cup coconut flour (112 grams)
- 1/2 cup unsweetened natural cocoa powder (not Dutch processed) (40 grams)
- 1/4 teaspoon kosher salt (not fine salt)
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Line 12 muffin cups with liners, and brush the liners with melted butter.
- In a large bowl, whisk the eggs. One by one, whisk in the butter, honey, vanilla and water.
- Whisk in the coconut flour, followed by the cocoa powder, salt and baking soda. Whisk until the mixture is very smooth.
- Using a 4-tablespoon scoop, divide the batter among the prepared muffin cups.
- Bake 25 minutes, or until set and a toothpick inserted in center comes out just a little moist - so that the batter is not completely dry, but also not liquid anymore.
- Cool the muffins 10 minutes in the pan on a cooling rack, then cool directly on the cooling rack 10 more minutes before enjoying.
- Leftovers keep well in an airtight container in the fridge for up to a week. Warm them briefly in the microwave prior to serving.