Double Chocolate Coconut Flour Muffins {paleo, grain free}
Total Time
33 minutes
Prep Time
15 minutes
Cook Time
18 minutes
Rating
4.9 out of 5 stars
(68)
Ingredients
12 servings
- 1/4 cup creamy almond butter
- 2 tablespoons coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 tablespoon vanilla extract
- 2 eggs, at room temperature
- 1 cup Almond Breeze Unsweetened Vanilla Almond Milk, preferably at room temperature
- 1/2 cup coconut flour (I used Trader Joe's)
- 2 teaspoons baking powder
- 1/3 cup high-quality unsweetened cocoa powder (I use Ghirardelli)
- 1/3 cup chocolate chips (I used Enjoy Life)
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Preparation
Step 1
Preheat oven to 350 degrees F. Line 12 cup muffin pan with cupcake liners and generously spray the inside of each liner with nonstick cooking spray.
Step 2
Add almond butter, coconut oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined.
Step 3
Slowly add in eggs, one at a time; beat again for one minute until batter is smooth and creamy. Pour in almond milk and mix on low speed until combined.
Step 4
In a small bowl whisk together coconut flour, baking powder and cocoa powder.
Step 5
Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth and creamy. Fold in chocolate chips with a wooden spoon.
Step 6
Use a large cookie scoop to disperse batter evenly into prepared pan. Bake for 18-20 minutes or until toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.
Step 7
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