These grain-free chocolate chip muffins are one of my children’s favorite snacks. I’ve been tweaking this recipe the last few months and am finally ready to share it with you.
The muffins are made with almond and coconut flour and even if you are not on a gluten-free or paleo diet I recommend baking with these flours for a more nutritious snack than wheat flour baked goods.
Low fat treats can quickly spike your blood sugar – always eat snacks and desserts with fats and protein to help modulate how quickly the sugar enters your bloodstream and downplay the hormonal havoc it can have on your body.
But remember these are still “treats” and not meant to replace real whole foods.
Chocolate Chip Muffins
A small cookie scoop makes dividing the batter into the muffin tin much easier.
Makes 24 mini-muffins
1 1/4 cups blanched almond flour
3 tablespoons coconut flour
pinch of sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla powder or vanilla extract
1/2 cup butter or coconut oil, melted
1/3 cup honey or maple syrup
3 eggs
1/3 cup full-fat coconut milk
1/2 cup mini-chocolate chips
1. Preheat oven to 350F degrees and line a mini-muffin pan with parchment baking cups.
2. Whisk dry ingredients together in a bowl.
3. In another bowl, whisk butter (or oil), honey, eggs, coconut milk, and vanilla extract.
4. Pour wet ingredients into dry and mix or whisk thoroughly with a spoon. Mix in chocolate chips.
5. Pour 2 tablespoons of batter into each muffin cup and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
6. Let muffins cool a few minutes in pan before removing to a cooling rack.
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These were so light and fluffy, just delightful. I used butter, maple syrup and in lieu of coconut milk, I used whole cow’s milk. I wasn’t sure whether to use coconut milk from the can or box or if it makes a difference.
I really love your blog. Healthy and Kosher! So far I’ve tried these muffins and the hamantaschen and they were both excellent. That’s two for two 🙂
Thanks Gail! I usually use the canned coconut milk for baking. Which boxed coconut milk are you referring to?
There are several brands of coconut milk that come in boxes, similar to almond, soy and rice milk boxes. Although I no longer use them due to the carrageenan additive.
These muffins are awesome! I made them in regular muffin size and baked them for 25 min. Amazing!!! I also subbed milk for the coconut milk becausebindidnt have any canned kind. They werevsooongoodvthatbinhave to double the recipe next time because they literally vanished in 10 minutes. The recipe makes 10 standard muffins and since therevRe7 members in our family , including 2 teenage boys, we definitely need more muffins. Thanks for sharing! O am also planning to make them for Passover!
Thanks 🙂
I’m not a fan of coconut (a problem on Passover, I know) so I was wondering if I could substitute the coconut flour with more almond flour (or something else) and the coconut milk with another dairy-free milk (rice? almond? oat?). Thanks.
Coconut flour absorbs a ton of moisture so if you leave it out you will have to adjust the liquids – and probably the amount of baking soda as well….
It might be best to just search for a recipe that only uses almond flour.
But this recipe doesn’t have a strong coconut flavor – my kids aren’t fans either and they didn’t notice.
If you want to sub the coconut milk – I would try a homemade almond milk.
Thanks. I made it with just the almond flour and regular milk and they came out wonderful. Not too sweet and great texture. The chocolate chips sunk to the bottom so I might sprinkle some on top instead of mixing them in next time but otherwise these were great. Thanks.
Wow! These were amazing! It sure was tempting for me and my husband not to eat the whole batch in one day. I added 2 drops of organic orange essential oil to my half(hubby doesn’t like orange) and they are decadent. These will most certainly be going in my rotation. A great muffin for friends or family who are skeptical about grain free baked goods. Thank you!
Thanks Rebekah!
Love your idea to add the orange essential oil!
Hi. Not sure how I happened upon your site, but so glad I did! I have a grandchild who is allergic to all dairy, soy & gluten so he rarely gets any baked treats. This recipe seems perfect for him. Thanks so much for sharing!
Ps… I see that you ask for my website & in happy to add it. Just an FYI, nothing on it is considered kosher… But feel free to pass it on to friends you think might find it helpful. Thanks again.