When I think of chocolate muffins I remember back to my childhood looking at the double chocolate chocolate chunk muffins at a restaurants bakery counter. That muffin was like the size of both of my fists. It was amazing (or at least that’s how I remember it). Now when I think of eating the same thing it instantly triggers thoughts of hydrogenated oils and stomach aches. But, how about chocolate muffins that are grain free and can be the perfect start to your breakfast or a dessert after dinner? They do exist! There are often times when I am done eating and just want a little sweetness. That’s where these muffins come into place. I can grab them on my way out the door to go to work or I can plate the muffin, add butter and enjoy the sweet chocolate muffin more slowly.
Ingredients
1/3 cup cocoa powder
¼ cup coconut flour
½ tsp Stevita stevia
¼ tsp baking soda
¼ tsp salt
3 eggs
½ tsp vanilla extract
2 Tbs Honey *
2 Tbs Coconut Oil, Melted
Directions
- Preheat the oven to 350 degrees and fill the muffin pan with paper cups
- I like to make these muffins in a food processor, it incorporates the ingredients really well and in my opinion better than a hand mixer
- In the food processor, add cocoa powder, coconut flour, stevia, baking soda, and salt. Pulse a few times until the dry ingredients are combined
- Add the eggs one at a time and pulse in between each egg
- Add the vanilla, honey and coconut oil at once and turn the food processor on mix for 30 seconds. The batter will be fairly thick and that is because of the coconut flour
- Using a large cookie scoop or large soup spoon fill the muffin cups 3/4 of the way full
- Bake for 15-17 minutes
*Substitutions: If you are completely sugar free, omit the honey and add an additional 1/2 teaspoon stevia
- ⅓ cup cocoa powder
- ¼ cup coconut flour
- ½ tsp Stevita stevia
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ tsp vanilla extract
- 2 Tbs Honey *
- 2 Tbs Coconut Oil, Melted
- Preheat the oven to 350 degrees and fill the muffin pan with paper cups
- I like to make these muffins in a food processor, it incorporates the ingredients really well and in my opinion better than a hand mixer
- In the food processor, add cocoa powder, coconut flour, stevia, baking soda, and salt. Pulse a few times until the dry ingredients are combined
- Add the eggs one at a time and pulse in between each egg
- Add the vanilla, honey and coconut oil at once and turn the food processor on mix for 30 seconds. The batter will be fairly thick and that is because of the coconut flour
- Using a large cookie scoop or large soup spoon fill the muffin cups ¾ of the way full
- Bake for 15-17 minutes
- *Substitutions: If you are completely sugar free, omit the honey and add an additional ½ teaspoon stevia
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Alyssa Tennison says
Looks delicious! And I love the stripes, too. Wondering if you could post approx amounts if someone is just using regular Stevia (TJ’s powder kind…)?
Just Enjoy Food says
I haven’t used the regular stevia in a long time so I’m a little rusty at the conversions. My guess would be 1/8-1/4 tsp to 1 tsp of the Stevita stevia. I chose Stevita because it’s a very high quality and doesn’t have an aftertaste, so if you’re looking for a new one I would recommend that for sure! Enjoy the muffins!
Hana says
Is Stevia an artificial sweetener? What if I used dates instead? What would the proportions be?
Meghan Birt says
Hi Hana-
Stevia is an all natural herb that just happens to be sweet. You can use green stevia or my favorite brand is Stevita. It’s cold water extracted and doesn’t use any chemicals or GMO products. I like stevia because it’s has no glycemic index meaning it doesn’t affect your blood sugar levels. But it is natural and not considered an artificial sweetener.
But you could definitely use dates or even more raw honey. I would add 4-5 dates (but that’s just totally a guess because I haven’t made it). I would also guess adding an additional 2-3 Tbs of raw honey would work too.
Hope this helps!
Let me know how they work out with the different sweeteners!
Paola Patel says
Hey there! Just made these muffins and the actual muffin got stuck to the cupcake liner. I followed the recipe, however, I did add more honey because I did not have Stevia handy. Did i do something wrong? Any advice would be appreciated!!! They taste good though! :)
Meghan Birt says
Hi Paola. Hmm… Well I’m glad you like the muffins! And I get frustrated too when that happens. The tendency with coconut flour is to stick. You did nothing wrong! Using silicone muffin cups work really well. And also the organic/ non bleached ones tend to help to prevent sticking.
Susan says
I used liquid stevia… Is that the same thing?
Meghan Birt says
Yes, you can use liquid or powder. I’ve always used the powdered stevia because I know how to use that the best, but either works!!
Lois says
Will the recipe work with flax, chia, or gelatin egg substitutes?
Meghan Birt says
I haven’t tried it lois, but you can definitely give it a try. I’d guess it would work the best with a chia or gelatin egg substitute. Let me know how it works. Coconut flour is so dry that eggs tend to be needed to make the recipe well. But good luck experimenting!
TaRa says
Wondering if you could tell me how many the recipe makes as well as the calories? Thanks so much they look delicious!
Meghan Birt says
Thanks for commenting. The recipe makes about 5-6 muffins. I don’t have the calories in the muffins, but you can always plug the ingredients into an online calculator and get the info.