Coconut-Chocolate Chunk Muffins {Gluten-Free & Naturally-Sweetened}

A couple weeks ago my mom and sister came over for coffee one afternoon; snacks were a must and I was prepared with these muffins.  As my mom reached for one, she asked what they were.  Just give them a taste…you’ll like them, I coaxed.  (I didn’t want to turn her off to them before she had even tasted them by saying they’re gluten-free and naturally-sweetened…my mom is a healthy eater, but she’s very much a traditionalist.  She hears gluten-free/naturally-sweetened and thinks cardboard texture and flavor.)

She looked at the muffins, picked one up.  Then she took the bait.

Oooh, they’re good!  Chocolate chip with coconut?

And then I got to tell her what was actually in them.  :)

I know a lot of you probably know about the nutritional benefits of coconut flour (it’s low-carb, gluten-free, high in protein, and high in fiber, to name a few), but when coconut flour based-muffins get two thumbs up from a regular-food-loving lady, it really piques your interest, doesn’t it?  (You can read more about the health benefits of coconut flour on Pure Zing or Coconut Research Center.)

Coconut-Chocolate Chunk Muffins {Gluten-Free & Naturally-Sweetened}

Yields 10 to 12 muffins

3/4 cup almond meal

1/2 cup unsweetened, flaked dried coconut

1 large egg

1/2 cup plus 2 tablespoons coconut milk (homemade or store-bought)

1/4 cup honey

2 tablespoons canola oil

1 1/2 teaspoons pure vanilla extract

1 packet stevia

1/2 cup coconut flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 oz good quality chocolate, chopped (or chocolate chips)

Preheat oven to 375F and line a muffin tray with paper liners.

Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring constantly.  Transfer to a bowl and cool completely (it will scorch if you leave it in the hot skillet); set aside for now.

Whisk together the egg, coconut milk, honey, oil, vanilla, and stevia in a large bowl.  In a separate bowl, whisk together the almond meal/coconut, coconut flour, baking powder, baking soda, and salt.  Whisk the dry ingredients into the wet and then fold in the chopped chocolate.  Let the batter rest 3 minutes (it will be fluffy but fairly stiff), then scoop about 3 tablespoons of batter into each muffin well.

Bake until light golden and a toothpick inserted inside comes out clean, about 14 to 16 minutes.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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