These little muffins pack in a trifecta of sweet flavors: Coconut, Almond, & Chocolate. Using coconut flour, I love the extra nuttiness and flavor that enhances the rich almond butter. The Cocoa powder, and then of course the sweet bite of chocolate chip, make them more dessert than main dish, but sometimes you have to sneak in a little fiber and good for you fats for picky toddler breakfasts on the go. Bake an extra batch and freeze them for the future.
Chocolaty Almond Coconut Muffins
- 1 cup high quality sugar
- 3 Tbsp. coconut oil
- 2 Tbsp. almond butter
- 2 large eggs
- 1/2 Tbsp. Vanilla Extract
- 1 cup coconut flour
- 1/2 cup AP Flour or Gluten Free AP Baking Flour
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup high quality baking cocoa Powder
- 1 pinch of salt
- 1/4 cup finely shredded coconut
- 1 cup chocolate chips, dark or semi-sweet
- Preheat oven to 350°F. Prepare your muffin pan by lining with coconut oil or cooking spray.
- In a stand mixer, with the paddle attachment, add in the sugar, coconut oil, almond butter, and vanilla extract. Beat on medium low speed until completely mixed together, about 2 minutes. On low, add in each egg, one at a time. Mix until incorporated.
- Separately, in a medium sized bowl, combine all of the remaining dry ingredients, except the chocolate chips.
- While on low speed, slowly add in the dry mixture, working in batches so each batch can mix in. Turn up to medium speed and mix together for 30 seconds, until well incorporate.
- Take off the machine and fold in the chocolate chips with a large spoon.
- Using an ice cream scoop, filled up the muffin tin.
- Cook for 20 minutes. Check to see if they are done. If not, turn and cook for another 5 minutes, until the muffins are cooked through. If you can stick a small tooth pick in and it comes out clean, they are done.
- Cool and then place on a cooling rack until ready to serve.
- Can be stored in an air tight container for 5-7 days or frozen for 1 month.