Chocolate Coconut Flour Muffins with Cacao Nibs

Updated: Apr 21, 2020

Chocolate Coconut Flour Muffins with Cacao Nibs
General Information
  • TypeDesserts
  • DifficultyEasy
  • FlavorSweet
  • Estimated Time25 minutes
  • Yield12

Ingredients

  • Cacao Powder
    Cacao Powder
  • Coconut flour
    Coconut flour
  • Chicken Eggs
    Chicken Eggs
  • cornstarch
    cornstarch
  • Maple Syrup
    Maple Syrup
  • Cacao Nibs
    Cacao Nibs
  • Vanilla extract
    Vanilla extract
  • Olive Oil
    Olive Oil
  • Salt
    Salt
  • 4 tablespoons of Cacao Powder
  • 1/2 cup of Coconut flour
  • 4 Chicken Eggs
  • 2 tablespoons of Cornstarch
  • 1/2 cup of Maple Syrup
  • 1/2 cup of Cacao Nibs
  • 2 tablespoons of Vanilla extract
  • 1/2 cup of Olive Oil
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Salt

Directions

These double chocolate muffins are the perfect way to mix things up a bit in the kitchen, especially for those on a gluten-free diet. The coconut flour makes for extremely light and fluffy muffins that not only taste good, but are good for you! Plus, when enriched with antioxidant-rich cacao, they provide a quick pick-me-up for when you need it most. 

  1. Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. Whisk together all of the dry ingredients in a bowl.(5 minutes)
  3. In a separate bowl, whisk together all of the wet ingredients.(5 minutes)
  4. tir the dry ingredients into the bowl of wet ingredients, adding a dash of milk if the batter seems too dry.(5 minutes)
  5. Pour the batter into 12-cup muffin tin, filling each slot 2/3 full. Sprinkle the cacao nibs on top of each muffin.(10 minutes)
  6. Bake for 15-20 minutes. A toothpick should come out clean.
  7. Once the muffins are done, allow them to cool for 10 minutes. Enjoy!