Baking coconut flour chocolate chip muffins can be a real challenge, especially if you’re a beginner just starting to bake with coconut flour. 160 calories and 2 net carbs per serving.
Coconut Flour Chocolate Chip Muffins
Making chocolate chip muffins are my absolute favorite. Not only do they make a good snack on occasion, but they can replace breakfast. Especially when I’m sick of eating eggs and cheese every day.
Unlike the chocolate chip muffins you’d get at Dunkin Donuts or Tim Hortons, you’re saving yourself nearly 40 grams of sugar per muffin. And, you’re saving on a lot of carbs too.A #lowcarb and #glutenfree chocolate chip muffins recipe using coconut flour!Click To Tweet
And unlike my other gluten free chocolate chip muffins recipe, this one is made entirely of coconut flour. If you’ve never made muffins with coconut flour before, then realize that coconut flour uses a lot of moisture. So most if not all recipes calling for coconut flour, require more eggs and sometimes more butter.
As much as I love my morning routine of eggs and bacon, I sometimes like to change things up when I get a little bored of the same repetitive meals. That’s how I ended up coming up with this recipe for chocolate chip coconut flour muffins. I wanted a healthier, low sugar and a low carb version.
Admittedly, this was my first muffin recipe using coconut flour. They are delicious and rich, but I’d still like to rework this recipe in the future. Especially now that I have a lot more knowledge with working with coconut flour.
This recipe calls for a cup of greek yogurt which helps retain the moisture in the muffins. And the eggs help hold the muffin together, as well as aid in the moisture. Plus, you can’t taste the greek yogurt or eggs in the recipe at all.
But I wouldn’t use this entirely with stevia. Stevia is a really sweet taste and can even taste bitter. The best way to incorporate stevia into this recipe is to use it in combination which a granular sweetener.
That way, you don’t come up with a muffin recipe that’s too sweet and bitter. I’ll use stevia to add an extra layer of sweetness. But I don’t think I’ve ever used more than a half a teaspoon in a recipe.
For the chocolate chips, you can use Hershey’s sugar free chocolate chips or Lily’s Dark Chocolate Chips. I prefer to use Lily’s brand since they are sweetened by stevia. However, sometimes it’s easier to get my hands on the Hershey’s brand.
Amazingly enough, you can’t tell they are low in sugar at all, and the coconut flour chocolate chip muffins are extremely filling compared to the ones you buy at the store made with white flour. Which is why I chose to bake these with coconut flour.
You can remove the greek yogurt if need be, but I find it makes the muffins extra moist. Without it, I find the recipe to be a smidge on the dry side where I would need to down some coffee between bites. If you’re dairy free, you can try using almond milk pudding.
For best results, I find that 20 minutes for the 12-cup pan works best, and no more than 25 minutes for the 6-cup muffin pan. What I like to do is use a 1/4 measuring cup to scoop into the 12-cup muffin pan, and use a 1/2 measuring cup to scoop into the 6-cup muffin pan. I usually end up with 16 servings using the 12-cup muffin pan, or 8 servings using the 6-cup muffin pan.
Typically, I’ll make a small batch of these muffins either in a large or small size. And then once they are cooled, I’ll wrap a couple pieces with saran wrap and a ziplock bag. Then, I’ll place them in the freezer.
Whenever I get a craving for a muffin, or just want a change to my breakfast routine, I can grab one from the freezer. What I’ll do is take it out either the night before or two hours before eating. You don’t want to take the muffins from freezer to microwave.
For whatever reason, I found moisture come out of them. And I don’t like mushy muffins. So just let them get to room temperature first. Then, you can choose to microwave it warm or toast it in a microwave oven.
I’ve tried both methods, and I like it best toasted. Not for only particular reason than I like a slightly crispy muffin top. And it also helps warm up the muffin.
Someone mentioned they were able to reduce the eggs in the recipe. If you choose to try this, they used five large eggs instead of six eggs. I haven’t tried this for myself yet.
If you’re looking to replace the sweetener used, you can try a 1:1 replacement using any other granular sweetener. I’ve tried this using artificial sweetener when I ran out of Swerve sweetener. And I had no issues with the outcome of the recipe.
- ¾ cup Coconut Flour
- ½ cup Swerve Sweetener
- 1 stick unsalted butter
- 1 cup Fage Greek Yogurt
- 6 eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½-1 package Lily's Dark Chocolate Chips
- Preheat oven to 350 degrees.
- In one bowl, mix the dry ingredients (coconut flour, baking soda,chocolate chips) together while in a second bowl, (butter, eggs, greek yogurt, vanilla extract) mix all the wet ingredients. When done, fold in the wet ingredients into the dry bowl mix until mixed well.
- Using a regular 12-cup muffin pan or a 6-cup muffin pan (for a bigger muffin), scoop in batter until half filled.
- Place in the oven for 20-30 minutes, or until dry in the middle. The muffins will slightly brown when they are done.