Coconut Flour Chocolate Muffins
Gluten free chocolate muffins made with coconut flour
Servings 6
Ingredients
- ¼ cup coconut flour
- 2 tablespoons unsweetened Dutch process cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- 2 tablespoons whole milk or coconut milk
- 3 tablespoons agave nectar or honey
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons chocolate chips
Instructions
- Preheat the oven to 400 degrees F. Line 6 muffin cups with foil liners or grease using your preferred method – I used a little butter and dusted it with extra cocoa powder. Foil cupcake liners would probably be ideal.
- Mix the coconut flour, cocoa powder, baking powder and salt together in a bowl and set aside.
- In a small mixing bowl, whisk together the eggs, milk, agave, melted butter, and vanilla.
- Add the flour mixture to the liquid mixture and stir until blended, then add chocolate chips.
- Divide batter between 6 muffin cups and bake for about 15 minutes or until muffins appear set. Let cool in the pan for about 10 minutes, then carefully remove from muffin cups.
Notes
Note: Since the recipe calls for baking powder and baking powder is acidic, I used Dutch process cocoa powder, which is alkaline. I thought the two might react better. If you use natural cocoa powder and baking powder, two acidic ingredients, you might get different results – maybe good, maybe flat. I have only tested with Dutch process cocoa (neutral) and baking powder (acid).