Coconut Chocolate Chip Muffins
Prep time
Cook time
Total time
Soft, moist, almost healthy chocolate chip muffins made with coconut flour!
Recipe type: Dessert
Cuisine: Gluten Free
Makes: 9 muffins
  • ⅓ cup cocoa powder
  • 2 tsps baking powder
  • ½ cup coconut flour (plus 1 to 2 tbsps if needed)
  • ¼ cup peanut butter
  • 2 tbsps coconut oil
  • ½ cup coconut sugar
  • 1 tbsp vanila extract*
  • 2 eggs
  • 1 cup milk
  • ⅓ cup chocolate chips, plus more for sprinkling on top
  1. Lightly grease 9 muffin moulds or line with cupcake liners. Set aside. Preheat the oven to 175 C.

  2. Sift the cocoa and baking powder in a bowl, then stir in the coconut flour. Set aside.

  3. In a mixing bowl, combine the peanut butter, oil, sugar and vanilla. Beat using a hand mixer till combined.

  4. Add the eggs and beat again till smooth and creamy.

  5. Now add the milk and mix on low speed till combined. Add the coconut flour mixture and mix well. The batter will be runny, so add up to 2 tbsps more of flour if it seems too thin.

  6. Fold in the chocolate chips. Divide the batter equally among the muffin moulds.

  7. Bake for 25 to 35 minutes until a toothpick poked in the center of each comes out clean, or with a few moist crumbs. Start checking the muffins for doneness at 20 minutes. Mine took much longer to get done, so I'm going with a broader time window.

  8. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. The muffins are fragile so if you're using liners, wait for them to cool completely before peeling them off. Happy eating!
*The amount of vanilla might seem like a lot, but the batter does remain a bit eggy, so that much is needed.
Recipe by The Desserted Girl at