Go Back
+ servings
gluten free chocolate muffins

Coconut Flour Chocolate Muffins

Gluten free chocolate muffins made with coconut flour
Servings 6
Author Cookie Madness


  • 1/4 cup coconut flour
  • 2 tablespoons unsweetened Dutch process cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs room temperature
  • 2 tablespoons whole milk or coconut milk
  • 3 tablespoons agave nectar or honey
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chocolate chips


  • 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.


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).