Description
Moist, fluffy, and gluten-free paleo muffins made with coconut flour, maple syrup, and dairy-free chocolate chips. Ready in just 25 minutes and perfect for busy mornings.
Ingredients
Scale
- 1 cup (100g) coconut flour
- 4 large eggs
- 1/2 cup (120g) unsweetened applesauce
- 1/4 cup (60ml) pure maple syrup
- 1/4 cup (60ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (120g) dairy-free chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil spray.
- In a large bowl, whisk together eggs, melted coconut oil, applesauce, maple syrup, and vanilla extract until smooth.
- Add coconut flour, baking powder, and salt to the wet mixture. Stir until just combined. The batter will be thick and sticky.
- Let the batter rest for 5 minutes to allow the coconut flour to absorb liquid.
- Gently fold in chocolate chips and walnuts (if using). If the batter is too stiff, add a splash of milk or water.
- Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Coconut flour is highly absorbent, so do not substitute with almond flour without adjusting liquid ratios. Let the batter rest for 5 minutes before baking to ensure proper texture. Check muffins early (around 18 minutes) to prevent drying out. Room temperature eggs help prevent the melted coconut oil from solidifying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6
- Sodium: 120
- Fat: 9
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
Keywords: paleo, gluten-free, coconut flour, chocolate chip muffins, healthy breakfast, grain-free, dairy-free, easy baking