Craving a delicious muffin that's both heavenly and healthy? Look no further! These Coconut Flour Chocolate Chip Muffins are about to revolutionize your breakfast and snack game. Packed with protein, naturally gluten-free, and incredibly moist, these muffins prove that healthy eating doesn't mean sacrificing flavor. Whether you're following a low-carb diet, have gluten sensitivities, or simply want a nutritious treat that tastes like pure indulgence, these muffins are your ultimate solution!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a medium mixing bowl, sift together the coconut flour, baking soda, and salt. Whisk to ensure all dry ingredients are well combined and free of lumps.
- In a separate large bowl, crack the eggs and whisk them until they are light and slightly frothy. Add the honey or maple syrup, melted coconut oil, and vanilla extract. Mix thoroughly until all wet ingredients are fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully to prevent lumps. Mix until a smooth batter forms. The batter will be thicker than traditional wheat flour muffins due to coconut flour's high absorption rate.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins for a more appealing presentation.
- Using a large spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin batter.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes. Check doneness by inserting a toothpick into the center of a muffin - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 1 month.
Tips
- Coconut flour is super absorbent, so measure ingredients precisely to avoid dry muffins.
- Whisk eggs thoroughly to create a light, airy texture.
- Let wet and dry ingredients sit for 2-3 minutes before mixing to help coconut flour absorb moisture.
- Use room temperature eggs for better batter consistency.
- Don't overmix the batter - this can lead to dense, tough muffins.
- For extra richness, use high-quality dark chocolate chips.
- If the batter seems too thick, add a tablespoon of milk or water to adjust consistency.
- Check muffins a few minutes early to prevent overcooking, as coconut flour can dry out quickly.
- Allow muffins to cool completely to help them set and develop the best texture.
- For meal prep, these muffins freeze beautifully - just wrap individually for easy grab-and-go mornings!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 110mg