This post may contain affiliate links, view our disclosure.

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: 
Cook time: 
Total time: 
Yield: 10 to 12 muffins
  • ¾ cup almond meal
  • ½ cup unsweetened, flaked dried coconut
  • 1 large egg
  • ½ cup plus 2 tablespoons coconut milk (homemade or store-bought)
  • ¼ cup honey
  • 2 tablespoons light olive oil
  • 1½ teaspoons pure vanilla extract
  • 1 packet stevia
  • ½ cup coconut flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 oz good-quality dark chocolate, chopped (see Note)
  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 at 350F until light golden and a toothpick inserted inside comes out clean, about 14 to 16 minutes.
Chocolate: To keep this paleo, use dairy-free, stevia-sweetened dark chocolate.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


  1. I’m assuming these bake at 350?

    1. Katie, Yes, sorry about that! I updated the recipe to include the temperature. :)

  2. I absolutely LOVE your tableware! Please tell me where you got them and the brand!

    1. Michelle, Thank you so much! I bought that plate at a local flea market; the back says “Cavalier Ironstone Royal China USA”. I did a quick Google search and found a ton of vintage Cavalier Ironstone pieces available across eBay, Etsy, and Craigslist. I noticed that Etsy in particular even has a few of the same plates; here’s the link if you want to check it out: Hope this helps!

  3. Yum, I’ve never used coconut flour, does it actually taste like coconuts?

    1. Ursula, Coconut flour tastes faintly sweet, and depending on the brand that makes it, the flavor of coconut can range from just a hint of coconut flavor in the background, to a more pronounced coconut flavor that really stands out.

  4. These look so tempting both by virtue of the flavour combination and the health profile of the ingredients. I don’t think I have ever seen coconut flour but we probably do have it. If I can’t find it would brown rice flour be okay? I have coconut milk powder, but I know that’s different.

    1. Kellie, That’s a great question! I’ve actually never worked with brown rice flour so I’m not sure if you could substitute it for coconut flour, or what ratio you’d need to use if you could. Coconut flour absorbs a LOT of moisture, much more than all-purpose or even whole wheat flour. Sorry I couldn’t be more help!

  5. These muffins look like a delightful treat, Faith!!!
    Have a wonderful weekend!

    Tammy <3

  6. i just love coconut–shredded, extracted, in oil form, what have you, but i’ve never tried coconut flour! it’s high on my to-do list, believe me. :)

  7. They’re GORGEOUS! I want to make them…but I have no coconut milk. Do you think almond milk would suffice? Love your blog- sorry I’ve been MIA. And I adore your sweet comments <3

    1. Erica, I haven’t made them with almond milk, but I have used 2% in the past so I think almond milk would work fine. Don’t apologize for being MIA — you are a busy lady! I was so happy to see a post from you today though. :)


  8. Great looking muffins! I know what you mean about keeping the ingredients a secret until after someone’s tried the dish in question. Healthy food can be delicious, but it’s hard to get past the gross food memories that some people have. I haven’t baked with almond meal yet(or coconut flour!), but it looks amazing. The texture is not at all how I would expect it to look.

  9. Chocolate chip muffins we a favorite breakfast indulgence of mine when I was really little, and these completely remind me of that. Oh, how I’d love to update the experience with a healthier treat! Love the use of coconut flour- I ordered a giant bag online a while ago, and am still working it down.

  10. Marcy Jean says:

    These are making me drool :) I will be making them today. Do you have an exact
    measure on the stevia, though? Thanks!

    1. Marcy Jean, The amount of stevia in one packet is 1/2 teaspoon, which is about as sweet as 2-3 teaspoons of regular sugar. I used the stevia to bump up the sweetness just a touch, but you can omit it if you like, or substitute regular sugar. Hope you enjoy the muffins! :)

  11. hahaha i would do the same thing because Mr Bao wouldn’t eat anything that was gluten free :) but these look lovely and I’m sure I’d love them too ~ gotta dry making myself hehe ~

  12. Yay, another use for my coconut flour! Yes, I’m totally intrigued that these past the “regular foods-lover” test! That’s what I like to hear! They sound so good-you go girl!

  13. I really must get my hands on some coconut flour! My Mother in Law is obsessed with anything coconut so I’m sure she knows where to get some :)

    1. Let me know if you can’t find it and I’d be happy to send you some, gorgeous!

  14. I bet these have incredible flavor with the almond meal and coconut flour! It’s no surprise they were a hit! They’re gorgeous.

  15. I love the idea of gluten free muffins that taste good so I’m going to be checking this one out! I bet your mom loves everything you make! :)

    1. Awww, you are too sweet Sharla! :) Hope you like the muffins if you decide to make them!

  16. Beautiful muffins, and love the flavor combination! I love using coconut flour, it had really become a favorite :)

  17. Delicious! Honey is such a marvelous sweetener.



  18. Love recipes with almond meal! These look wonderful, Faith.

Similar Posts