Chocolate Coconut Muffins Recipe

Chocolate Coconut Muffins in brown paper liners.

5 from 4 votes

Chocolate Coconut Muffins Recipe

Make your mornings a little sweeter with our Chocolate Coconut Muffins! Rich, moist, and dairy-free, they're the perfect breakfast treat!

Prep Time5

Cook Time18

Total Time23

Course: Bread, Breads & Muffins, Breakfast

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings:

Calories: 233kcal

Author: Andrea

Ingredients

1 3/4 cups all-purpose flour
1/4 cup special dark cocoa powder (or unsweetened natural)
3/4 cup sugar
1/3 cup coconut oil
1 egg
1/4 cup coconut milk
3/4 cup cultured coconut yogurt (or coconut Greek yogurt)
2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup coconut flakes
1/3 cup dairy-free mini chocolate chips (or regular mini chocolate chips)

Instructions

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Line one muffin tin and set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Add the coconut milk and coconut yogurt, mix until combined. Add the egg and coconut flakes, and mix until combined.
In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk the ingredients together.
Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.
Using a large scoop, fill each liner (I use a #20 scoop which is approximately 3.5 tbsp.). Place in the oven to bake for 18-20 minutes. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

-This recipe was intended to be dairy-free; however, with the substitutions listed next to the ingredients, it can be non-dairy-free as well. Please note that the coconut oil and milk help add to this muffin's overall flavor.

To STORE Chocolate Coconut Muffins, keep them in an airtight container at room temperature; they will stay fresh for up to 3 days. To FREEZE, wrap them individually in plastic wrap and place them in a freezer bag. You can freeze these muffins for up to 2 months.

To REHEAT, thaw if frozen, then warm in the microwave for about 20-30 seconds or until heated through.

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