Coconut-Chocolate Chunk Muffins {Paleo}

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Coconut-Chocolate Chunk Muffins {paleo}

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 paleo…my mom is a healthy eater, but she’s very much a traditionalist. She hears paleo and thinks cardboard texture and flavor.)

Coconut-Chocolate Chunk Muffins {paleo} 2

She looked at the muffins, and then picked one up. 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 {paleo} 3

Coconut-Chocolate Chunk Muffins {Paleo}

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10 to 12 muffins

Coconut-Chocolate Chunk Muffins {Paleo}

Ingredients

  • 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 light olive 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 dark chocolate, chopped (see Note)

Instructions

  1. 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.
  2. 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.
  3. Bake until light golden and a toothpick inserted inside comes out clean, about 14 to 16 minutes.

Notes

Chocolate: To keep this paleo, use dairy-free, stevia-sweetened dark chocolate.

http://www.anediblemosaic.com/?p=9438



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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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