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Double Chocolate Coconut Muffins | Gluten-Free, Vegan

Course: muffins
Cuisine: American, vegan
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 10 muffins

Double Chocolate Coconut Muffins that are as healthy as they are decadent and delicious! Gluten-free, vegan and refined sugar-free!

Ingredients

  • 2/3 cup brown rice flour
  • 1/3 cup coconut flour
  • 1/2 cup tapioca starch
  • 1/4 cup organic cocoa powder Dutch-processed
  • 1 1/2 tsp aluminum-free baking powder (for celiacs, look for certified GF)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup coconut sugar
  • 2 organic bananas mashed
  • 1/4 cup unrefined coconut oil melted
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp chia seeds mixed with 1/3 cup filtered water wait 5 minutes before using
  • 3/4 cup nut milk or rice milk
  • 1/2 cup organic chocolate chips

Instructions

  1. Mix all the dry ingredients together in a large mixing bowl.

  2. In a medium mixing bowl, mix the mashed bananas with the olive oil until combined, then the melted coconut oil and olive oil, and then whisk in the soaked chia seeds and milk.

  3. Turn on oven to 375F. Add muffin paper liners in the muffin cups.
  4. Add the wet ingredients to the dry ones and mix with a spatula until combined and no clumps are left, then add the chocolate chips and gently fold in.

  5. Evenly distribute the batter in 10 muffin cups. Bake at 375F for 28-30 minutes. Let cool 10 minutes before eating.

Recipe Notes

You can make 10-12 muffins with this recipe. Keep in an airtight container at room temperature or in the fridge for 3-4 days.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 306kcal | Fat: 18g | Saturated fat: 10g | Sodium: 211mg | Potassium: 306mg | Carbohydrates: 35g | Fiber: 5g | Sugar: 11g | Protein: 3g | Vitamin A: 50% | Vitamin C: 2.1% | Calcium: 80% | Iron: 1.7%