These light and fluffy coconut flour chocolate chip muffins have no refined sugar! A delicious, healthy and gluten-free treat for breakfast – and the perfect way to brighten up your morning!
These muffins are a great addition to my apple orange and carrot juice or my incredibly tasty banana date smoothie. All are healthy ways to start your day!
If you have been following us for a while, you may have tried our delicious almond flour chocolate chip muffins! (if you haven’t yet tried these you are in for a treat!)
You will also know that I am quite the fan of a classic chocolate chip muffin!... that bakery-style taste of the muffin is hard to resist… so over the last few years I’ve been working to make healthier alternatives to classic bakery treats!
I am excited to announce these coconut chocolate chip muffins – because quite frankly… they deserve an announcement!
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Why try these Muffins?
These incredibly flavourful muffins are everything you want in a chocolate chip muffin:
- Healthy – gluten-free, no refined sugar and made with coconut flour
- Delicious taste – I love the taste of these muffins and you will too!
- Coconut flavour – the coconut flour adds a wonderful and unique flavour to these muffins which takes the muffin tasting experience to new heights!
- Perfect level of sweetness – not overly sweet like some of the store-bought ones I’ve tried!
- Light, fluffy and moist – that is all we want in a muffin, right?
Why Use Coconut Flour?
- Coconut flour is made from fresh coconut only – the flesh of the coconut is separated and strained from any liquid in the coconut and then it is baked to completely dry the solid coconut. The dried coconut is then finely ground into flour.
- Coconut flour is gluten-free, vegan and can be used as a healthier alternative to regular flour.
- This flour also has a natural sweetness and mild coconut flavour which adds a unique taste to baked goods (and other dishes) .
- Coconut flour is high in many nutrients including fibre, protein, potassium and iron.
- Check out our delicious lime and coconut cupcakes (made with coconut flour).
Ingredients
To make these muffins you will need:
- Coconut flour: use organic coconut flour for the best results.
- Eggs: eggs add moisture and bind the ingredients together giving the muffins structure (as coconut flour does not contain “gluten” which typically gives structure to baked goods). The eggs are separated in this recipe – whip the egg whites separately to give these muffins a fluffier and lighter texture.
- Baking powder: this is a raising agent which helps the muffins rise.
- Maple syrup: for sweetness and moisture, use grade A maple syrup (with no added sugar).
- Coconut oil: this adds moisture and enhances the coconut flavour of these muffins.
- Butter: use a combination of coconut oil and butter (unsalted) for richness, flavour and moisture in these muffins (if you prefer to use one over the other you can for this recipe).
- Pure vanilla extract: this adds a warm flavour to these muffins (look for vanilla with no added sugar).
- Salt (optional): you just need a pinch of salt to enhance the sweetness of these muffins.
- Milk: use any milk you prefer, dairy or non-dairy will work (adds moisture to the crumb).
- Chocolate chips: use either semi-sweet or regular chocolate chips (I use Mrs Keto chocolate chips which are refined sugar-free).
- Unrefined sugar for sprinkling: this is optional, I recommend using organic maple sugar or coconut sugar. Sprinkle a pinch on top of each muffin before baking (to add crunchy muffin top that resembles bakery-style muffins).
- Desiccated coconut flakes: these are optional but recommended for extra crunch and to decorate each muffin.
Variations
Mix it up with the following variations:
- Blueberries or strawberries – replace chocolate chips with either for a refreshing twist
- Walnuts or pecan nuts – add ¼ cup of nuts for extra crunch
- Lemon or orange zest – add 1 teaspoon of each for a zesty muffin recipe
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make these Coconut Flour Muffins
- Whisk together the wet ingredients. Preheat oven to 180 fan and line muffin tray with 8 cup/liners (this recipe makes 8 muffins). In a medium bowl, whisk together the melted butter and coconut oil. Add the egg yolks and whisk for 1 minute to combine. Add the maple syrup, milk and vanilla and whisk again to combine, forming a yellow uniform mixture.
- Add the dry ingredients. Sift the coconut flour, salt and baking powder into a bowl and mix to combine. Using a silicone spatula, gently fold the dry ingredients into the wet ingredients to form a grainy light-yellow mixture.
- Whip egg whites. Using an electric whisk, whip the egg whites in a separate medium bowl (dry and clean) until fluffy, soft/medium peaks (approx. 2-3 mins).
- Fold in half of the egg whites. Using a silicone spatula, gently fold the half of the egg whites into the batter and fold until combined.
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- Gently fold and combine. Gently fold in the remaining half of the egg whites into the batter until combined – the batter will look fluffy and very pale yellow.
- Add in the chocolate chips. Gently stir in the chocolate chips
- Fill the liners. Using a large ladle spoon or a ¼ cup, transfer the batter mixture into each muffin liner/tray. Optional but recommended – sprinkle a few chocolate chips and coconut sugar on the top of each muffin.
- Bake. Bake for 20-25 minutes, or until the muffins are lightly golden. Use a toothpick or skewer to test the middle of the muffin, it should come out clean. Remove from the oven and allow to cool in the muffin tray for 5 minutes, then transfer to a cooling rack to let the muffins cool completely. Sprinkle with desiccated coconut and enjoy!
Expert Tips
- Room temperature ingredients: make sure all ingredients are at room temperature to evenly mix in the batter (many of the wet ingredients come from the fridge)
- Whip the egg whites to soft/medium peaks: this is one of the biggest secrets to a moist, fluffy and light muffins – the egg whites are whipped to soft/medium peaks and this contributes to the delicious moist crumb in these muffins. By whipping the egg whites, this adds extra air in the batter whilst retaining the moisture – we don’t whip for too long (i.e. stiff peaks), just enough to add some air to the batter.
- Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency
- Weigh your ingredients: for accuracy, I recommend weighing your coconut flour (instead of using cup measures)
- Sprinkle sugar and chocolate chips for the top of muffins: this makes each muffin top have a crunch and sweetness that is so irresistible!
Shortcuts
If you are in forget to leave out some of the ingredients at room temperature – here are a few shortcuts:
- Maple syrup, butter and milk:
- Microwave: in a microwave-safe bowl, gently warm each ingredient separately (maple syrup, butter, milk) in a bowl in the microwave for 10 seconds at a time until warm.
- Stovetop: alternatively, place the butter in a pan and heat on low until just melted, add the milk and maple syrup and heat for a few minutes until warm. Switch off the heat and allow to come to room temperature.
- Eggs: place the eggs in a bowl of warm water for few minutes to help them come to room temperature
How to Store these Delicious Muffins
These muffins will most likely be demolished!... but on the off chance you have some left (or want to make in advance) you can store in the fridge or freezer.
- Fridge: You can store these muffins in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze these muffins for up to 4 months. Once cooled, wrap each muffin in cling film/plastic wrap and transfer to an airtight container/zip-lock bag (freezer-friendly) and label.
- To reheat: from fridge, bring the muffins to room temperature. If preferred, heat in the microwave for 20-30 seconds or warm in the oven for a few minutes. From freezer, remove from wrapping and place muffin(s) on a plate and cover. Allow the muffins to thaw at room temperature for a few hours or defrost in the microwave (defrost setting) until warm.
How to Serve these Muffins
These muffins can be served with a some homemade chocolate (shavings or melted chocolate), chocolate cream frosting or strawberry jam!
Enjoy these muffins with a glass of milk – including homemade almond milk and a fresh cup of coffee, golden milk or masala chai!
Recipe FAQs
Coconut flour has a different texture to all-purpose flour – it is more absorbent (which means it absorbs more of the wet ingredients), which is why you need a smaller quantity of coconut flour compared with regular flours.
Coconut flour also has no gluten (protein which gives structure to baked goods) – therefore we add eggs (including whipped egg whites) to help give the batter structure and help make these lighter and fluffier.
Although both of these flours are gluten-free, they have different properties – so avoid substituting the same amount of each.
Coconut flour is very absorbent and so you will need less compared with almond flour (you only need ¼ cup of coconut flour for every cup of almond flour).
If you prefer to use almond flour – check out our delicious almond flour chocolate chip muffins!
Other Suggested Breakfast Recipes
If you tried this Coconut Flour Chocolate Chip Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Coconut Flour Chocolate Chip muffins
Ingredients
- 75 g Coconut flour 75g sifted
- 1 ½ teaspoon Baking powder
- Pinch salt optional
- 50g Coconut oil or ¼ cup, melted
- 55g Unsalted butter melted
- 100 ml Milk
- 4 Eggs egg yolks and egg whites separated in two bowls
- ⅓ cup Maple syrup Grade A refined sugar-free
- 2 teaspoon Vanilla extract
- ½ cup Semi-sweet and/or milk chocolate chips (refined sugar-free or regular as desired) (plus more to sprinkle) (I like to use a mixture)
Optional ingredients (to sprinkle on top):
- Unrefined coconut or maple sugar pinch, to sprinkle on top of each muffin before baking
- Desiccated coconut flakes optional, to decorate, sprinkle on top of each muffin
Instructions
- Preheat the oven to 180°C/356°F and prepare a muffin tray with 8-10 muffin cups/liners.
- In a medium bowl, whisk together the melted butter, coconut oil and egg yolks. Add in the maple syrup, milk and vanilla and whisk again to combine, forming a yellow uniform mixture.
- In a separate bowl, sift the coconut flour, salt and baking powder and mix to combine.
- Using a silicone spatula, fold the dry ingredients into the wet ingredients to form a grainy light-yellow mixture.
- Using an electric whisk, whip the egg whites in a separate medium bowl (dry and clean) until fluffy, soft/medium peaks (approx. 2-3 mins).
- Using a silicone spatula, gently add and fold the egg whites into the batter (half of the egg whites at a time) until combined, stir in the chocolate chips.
- Transfer batter mixture into each muffin liner/tray. Optional but recommended – sprinkle a few chocolate chips and coconut sugar on the top of each muffin.
- Bake for 20-25 minutes, or until the muffins are lightly golden. Use a toothpick or skewer to test the centre of the muffin, it should come out clean. Remove from the oven and allow to cool in the muffin tray for 5 minutes, then transfer to a cooling rack to let the muffins cool completely. Sprinkle with desiccated coconut and enjoy!
Notes
- Make sure ingredients are room temperature: let the cold ingredients sit at room temperature for 30 minutes to come to room temperature before mixing together. If you are in a rush – you can gently warm up the milk, maple syrup and melt the butter in the microwave or on the stove. You can also place eggs in a bowl of warm water for a few minutes.
- Whip the egg whites to soft/medium peaks: this contributes to the delicious moist crumb in these muffins. By whipping the egg whites, this adds extra air in the batter whilst retaining the moisture – we don’t whip for too long (i.e. stiff peaks), just enough to add some air to the batter (approx. 2-4 minutes).
- Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency
- Don’t overmix batter: use a silicone spatula to gently fold in the egg whites (not a whisk), this helps make sure you don’t overmix the batter. We want to keep some air in the batter to make these muffins light and fluffy.
Yana
Love this!