Coconut Flour Chocolate Chip muffins

5 from 1 vote

These light and fluffy chocolate chip muffins are made with coconut flour and have no refined sugar! A delicious, healthy and gluten-free treat for breakfast – and the perfect way to brighten up your morning!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: All cuisines

Servings: muffins (8-10 muffins depending on size of your muffin tray)

Calories: 185kcal

Author: Sonia

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.

Nutrition