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.
Recipe by An Edible Mosaicâ„¢ at