Toasted Coconut Chocolate Chip Muffins (Paleo)
Closing out the weekend with these Toasted Coconut Chocolate Chip Muffins. Moist coconut-y muffins, dotted with dark chocolate chips, and sprinkled with flakey toasted coconut. If you need some inspiration for a little Sunday baking...these will not disappoint. They’re absolutely delicious, and bonus? They’re paleo!
Chocolate and coconut is kind of an iconic flavor combo in my mind, and I really wanted to make a recipe that put this duo to use. Coconut is really layered into this recipe to get a full and robust coconut-y flavor. Coconut flour, coconut oil, coconut milk, shredded coconut, and flaked coconut are all used to achieve this multidimensional taste in a single bite.
The shredded coconut is incorporated into the batter to add a little extra texture to the body of the muffins. While the coconut flakes are sprinkled on top, where they toast and add a bit of crunch. The different textures add a lot of dimension to the muffins.
One thing about coconut flour is that it’s quite absorptive, so when baking it you can sometimes run the risk of drying out your baked goods if there isn’t an adequate amount of liquid. So what keeps these muffins so dang moist? Well, that’s where the coconut oil and coconut milk come into play. Full fat coconut milk and oil allow for the flour to absorb plenty up while still keeping a soft and moist texture.
Sweetened with only coconut sugar (because, of course) and the dark chocolate chips, these muffins are not overly sweet or filled with refined sugars like a lot of store bought muffins. But they are still sweet enough to be a tasty treat!
Outside of being absolutely delicious, coconut offers a few healthy benefits as well. Coconut is packed with healthy medium-chain triglycerides (MCT), fiber, and antioxidants. All good things. Who doesn’t love a recipe that is both delectable and healthy?! Serve them up warm, while the chocolate is still melty...maybe with a smear of coconut butter for good measure...for an easy and fun addition to breakfast or brunch.
If you do give these Toasted Coconut Chocolate Chip Muffins a try, be sure to comment below and/or tag me on Instagram and let me know what you think! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Toasted Coconut Chocolate Chip Muffins (Paleo)
Prep time: 15 minutes
Cook time: 20 - 25 minutes
Total time: 40 minutes
Serves: 12 muffins
Ingredients
¾ cup coconut flour
¼ cup almond flour
¼ cup tapioca flour
⅓ cup unsweetened shredded coconut
1 tsp baking powder
½ tsp baking soda
3 eggs, room temperature
½ cup coconut oil, melted
½ cup coconut sugar
1 ½ cup full fat coconut milk
¼ tsp salt
1 tsp vanilla
½ cup dark chocolate chips (I use Enjoy Life)
⅓ unsweetened coconut flakes
Instructions
Preheat the oven to 350°F and grease a muffin tin coconut oil or nonstick spray (or use muffin cups). Set aside.
In a mixing bowl, add the coconut flour, almond flour, tapioca flour, shredded coconut, baking powder, and baking soda. Whisk until well combined.
In a large bowl, add the eggs, coconut oil, coconut sugar, coconut milk, salt, and vanilla. Whisk until smooth and completely combined.
Pour the dry ingredients into the wet ingredients. Stir until flour is completely incorporated and a smooth batter is formed. Then stir in the chocolate chips.
Evenly distribute the batter into the prepared muffin tin, filling the cups up about ¾ of the way. Sprinkle the coconut flakes on top.
Bake for 20-25 minutes, or until a toothpick comes out clean. The muffins and coconut should be a nice golden brown. Let cool for about 10 minutes in the pan before serving.
