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Chocolate Chip Muffins {coconut flour}

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Chocolate Chip Muffins

Chocolate Chip Muffins

Chocolate chip muffins using coconut flour make a great little treat to pack along for a day trip, school, or work.

Nothing too elaborate or extra-ordinary here. These just happen to be gluten-free and refined sugar-free (except for the chocolate chips). They give you a quick hit of chocolate, and balance the sugar rush out with some healthy coconut fiber.

If you’re concerned about all that butter, I inadvertently made a batch of these without the butter (or any oil for that matter), and they tasted good. So you could actually reduce the amount and still have a tasty muffin.

You can also make these into mini muffins. They’re great for a quick snack bite, at parties, and kids love them too!

Chocolate Chip Muffins

Chocolate Chip Muffins

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5 from 1 vote

Chocolate Chip Muffins {coconut flour}

For the milk in this recipe, you can use any milk for this step, or water. The recipe yields around 8 muffins, or 24 mini muffins. I always use parchment paper muffin liners when I bake with coconut flour.
Servings: 8 muffins
Calories: 250kcal

Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 large eggs
  • 1/2 cup maple syrup or honey
  • 1/3 cup olive oil or unsalted butter or ghee
  • 2 tablespoons coconut milk or other milk
  • 1/3 cup chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C, or gas mark 4).
  • Blend all the dry ingredients together in a bowl.
  • Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended.
  • Fill each muffin liner about 2/3 of the way full with batter.
  • Bake for about 20 minutes, or until a toothpick comes out clean and the top is starting to brown a bit.
  • Store covered for a few days, or in the refrigerator for a few weeks. You can also freeze them.

Nutrition

Calories: 250kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 237mg | Potassium: 58mg | Fiber: 3g | Sugar: 23g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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Comments

  3. 5 stars
    Just had to say these are so good!! Texture is just like a normal cupcake. I substituted the syrup with lakanto (granulated) and it worked perfectly. Definitely will make again 🙂 thank you!

    Reply

  4. These look delicious – can’t wait to try them. Can you provide nutritional info? I am specifically interested in carbohydrate count (I am diabetic)

    Thank you

    Reply

  7. Hi there! I have made these before & they are delicious – looking for a good blueberry muffin recipe, do you think I could replace the chocolate chips w/ blueberries and follow this same recipe? (I saw that you have a blueberry muffin recipe w/ almond flour, but I prefer baking w/ coconut flour) 🙂

    Reply

  8. Did you spray the muffin liners with anything? Mine were really moist but had a hard time not crumbling when I tried to take the muffin liner off.

    Reply

    • I don’t spray or butter, but you can. I use parchment paper muffin liners. My coconut flour cookbook goes into detail on how to prevent this, but the easiest way is to use parchment liners.

      Reply

  9. I halved the sweet content (Raw honey in my case) and added milk in its place, but still find the batter is too dry so add another half cup of milk. They are delicious!

    Reply

  10. Great recipe!!! Mine came out perfect! This will definitely be my go to recipe for mini chocolate chip muffins! I took a picture of them to share but it wouldn’t let me.

    Reply

  11. I made these for a brunch this morning. Most paleo muffin recipes I see call for baking them at 350 degrees for 20 minutes, but I have never considered that high enough or long enough and this recipe is the same. I baked them at 350 degrees for 30 minutes, then turned the oven up to 400 and baked them another 4 minutes, and then they were browned and done. Delicious, the ladies devoured them with compliments. I’ll be saving this recipe to make again. I doubled the recipe and made exactly 16 muffins.

    Reply

  12. Hi!
    Is it possible to replace most of your recipes with xylitol instead of honey or maple syrup? You are a far more experienced baker than I, and I’m not sure if the the difference between the liquid and the dry would mess up your yummy creafions!

    Reply

  13. I just made these, following the directions exactly (well, I used regular sized chocolate chips) and they came out amazing! I’ve only recently started using coconut flour for cooking and this recipe is great. Instead of using cupcake liners I greased the muffin pan with coconut oil and the muffins came out easily. Thanks for this recipe, it’s definitely a keeper.

    Reply

  14. I would love to hear feedback from anyone who tried an egg substitute! Thinking about attempting with flax eggs. Thanks!!

    Reply

  17. We are new to Paleo, and my hubby and I were having a hankerin for something sweet and baked. This hit the spot! In less than 24hrs my hubb, my 2 girls, my mom, and I have eaten all of the double batch I made 😉 Mine made almost 2dozen regular size muffins. I added another handful of choc chips because I LOVE CHOCOLATE!!

    Reply

    • yes, I just don’t know how much as I haven’t tried it but this does ok with stevia replacing 1/4 cup of the maple syrup plus 1/4 cup of coconut milk or other milk.

      Reply

  20. michelle, what did u sub the yogurt for and in what amts?

    erica, the muffins freeze beautifully!
    great recipe! thank you!

    Reply

  22. Have you tried freezing these? I am planning on making a double batch and was wondering if leftovers would hold up in the freezer.

    Reply

  23. Erica – this recipe is phenomenal! I have been making these ALL THE TIME lately (as in, batches are overlapping!). As I mentioned in a comment above, I’ve made pistachio apricot, walnut chai, and chocolate cherry almond variations, just by substituting the chocolate chips (and in the case of the chocolate cherry almond, adding cocoa powder and subbing in half the vanilla with almond extract). I’m going to try frozen blueberries next – here’s hoping they’re not TOO moist.

    This is really boosting my grain-free baking confidence, so thank you. I hope someday I’ll be able to come up with such great recipes on my own. 🙂

    Reply

  25. If you wanted to make these as chocolate chocolate chip muffins (or cake), what do you think of adding 1/4 c. of cocoa powder? Would you increase the maple syrup/ honey to counteract the bitterness of the chocolate? I think I’m going to try it, without increasing the maple syrup/ honey. If nothing else, the extra color in the batter will probably have the effect I’m after. Thanks for any input on this.

    Reply

    • I’ve tried this and it was tasty. It made the cake a bit drier, but not too dry. I find the final product is moister if I let the batter sit once everything’s added in. I’m not food scientist, but my guess is that it gives the coconut flour more time to absorb the moist ingredients.

      Reply

  26. I tried these muffins, but used regular salt instead of sea salt, and used the maple syrup option instead of the honey option, and they are soooo good for not having any flour in them. I thought that the would be more dense with the coconut flour but they were nice and moist and fluffy! any more muffin ideas? blueberry or pumpkin muffins with coconut or almond flour?
    Great Recipe!

    Reply

  30. I just wanted to stop by and say I love your recipes! I just made these for my kids but I added about 1/4 cup of shredded coconut (and more sprinkled on top) and subbed almond extract for the vanilla for almond joy muffins. Super yummy and super moist! They are already asking for more!

    Reply

  31. These are excellent. I just made a batch as a post-workout protein breakfast food. I used a natural sweetener containing erythritol and stevia, beaten into the eggs at the start (so my muffins were really low carb, sugar & fructose free, low GI). Because I had no baking soda, I beat lots of air into the eggs (ie til they were light and creamy and doubled in volume).

    I also used coconut butter as the fat component, because it is so healthy and can handle high temperatures without becoming damaged.

    Sooo delicious!!! And an amazing texture, light, soft, crumbly, rich. A bit like a friand. Can’t wait to try a few different flavour variations. Thank you!

    Reply

  32. I tried these. My batter looked completely different than yours: much thicker. Did I do something wrong? I’m pretty sure i followed the inredients exactly. Also, they didnt turn out as pretty. I used melted coconut oil and honey instead of melted butter and maple syrup.

    Reply

    • Not sure what to tell you because it works for me. I actually adjusted the amounts a while back – see the comments. Make sure you’re using coconut oil and not coconut butter.

      Reply

  33. Those look so good! Chocolate chip muffins are my favorite kind of muffin. 🙂

    Question: When you use maple syrup to sweeten, does it take like maple or is it just general sweetness? Probably a silly question, but I’ve never used it in a way that I wasn’t going for maple flavors so I don’t know what to expect.

    Reply

  34. These look delicious! I tried the recipe today and they turned out awful. I obviously did something wrong! Can anyone tell me what may have caused my batter to be completely liquified? The only thing I did differently from the recipe was to use Ghee instead of butter as my son is casein free. Thanks.

    Reply

    • Nicola – I just took another look at this recipe because it failed me last week as well and I thought it was because I used jumbo eggs, but it is wrong!! My sincere apologies. And thanks for pointing this out. I just edited the recipe. It should be the same ratio of flour, etc. as in my very vanilla cupcakes, but I think I copied the wrong amounts in the final write-up. Again, it’s changed now and it should work. The eggs went from 6 to 4 eggs, and the amount of oil changed from 1/2 to 1/3 cup, which makes a big different in the moisture. Again, so terribly sorry!!

      Reply

  35. I made these muffins for my son’s second birthday and they were a big hit. My only problems was they stuck to the cup cake papers when you tried to peel them off. This happens a lot when I bake with coconut flour. Silicone muffin pans work, but I don’t like using them. So, how do you get the cup cakes to come off? Do you spray the paper? Thanks.

    Reply

  36. I made these for my daughter’s school Valentines Day party snack (her gluten free alternative to the store-bought choc chip muffins the rest of the class ate). She loved them. Yummy and so much healthier than the processed version. Thanks for putting a smile on both our faces!

    Reply

  37. My 7yr old is on the SCD diet which means we all are. I am always looking for tasty recipes for us all to enjoy. I am wondering what kind of Chocolate chips you use?

    Reply

  39. These were good (I made them as an after dinner snack). I am still getting used to the texture of coconut flour as it is more “grainy” than even the almond flour I use. Oddly, I also don’t love the taste of coconut but I am trying to get used to it as I think the benefits outweigh this. Also, I’ve noticed that some recipes using coconut flour have a strong coconut flavor, but others are hardly noticeable. Do you have any idea why this is?

    Reply

    • In my experience it depends on the recipe and the other ingredients being used. If one or more ingredients have a stronger flavor then the coconut flavor will be hidden or overpowered. Also, coconut flour doesn’t retain the flavor as much as more raw coconut ingredients. Yes, it can taste grainy or fiber-like – it depends on how much flour the recipe calls for. The more eggs, the lighter the texture becomes which in turn reduces the amount of grainy texture.

      Reply

  40. Erica, you are seriously my hero. I’d kind of given up on coconut flour, since all my previous efforts have resulted in dry, dense products. I HAD to try these, though, because I used to suffer from crippling chocolate chip muffin addiction. Now, three days later, I’m making a second batch of these moist, tasty little beauties. THANK YOU!

    And you’re right, they do go beautifully with citrus. I eat them with clementines.

    Reply

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