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Coconut Chocolate Chip Muffins

Soft, moist, gluten-free chocolate chip muffins made with coconut flour!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 9 muffins
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Ingredients
  

  • 1/3 cup cocoa powder
  • 2 tsps baking powder
  • 1/2 cup coconut flour, plus 1 to 2 tbsps if needed
  • 1/4 cup peanut butter
  • 2 tbsps coconut oil
  • 1/2 cup coconut sugar (or brown sugar if you prefer)
  • 1 tbsp vanila extract
  • 2 eggs (see notes)
  • 1 cup milk
  • 1/3 cup chocolate chips, plus more for sprinkling on top

Instructions

  • Lightly grease 9 muffin moulds or line with cupcake liners. Set aside. Preheat the oven to 175 C.
  • Sift the cocoa and baking powder in a bowl, then stir in the coconut flour. Set aside.
  • In a mixing bowl, combine the peanut butter, oil, sugar and vanilla. Beat using a hand mixer till combined.
  • Add the eggs and beat again till smooth and creamy.
  • 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.
  • Fold in the chocolate chips. Divide the batter equally among the muffin moulds.
  • 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 longer to get done, which is why the baking time range is larger.
  • 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!

Notes

*The amount of vanilla might seem like a lot, but the batter does remain a bit eggy, so that much is needed.
*Eggs help bind the dough in the absence of any gluten from flour. I'm not sure of substitutes that will work here.
*Different brands of coconut flour might work differently (I used Sattvic brand). The flour is highly absorbent so the extra 1 to 2 tbsps should be added with caution, only if the batter seems super runny.
*While I used a sweetened peanut butter, if you want to keep these free of refined sugar, you will need to use naturally sweetened or unsweetened peanut butter and possibly skip the chocolate chips.
*Adapted from Ambitious Kitchen