Remember banana coconut flour bread and 9 lbs of coconut flour? You would think the situation would be getting better and every month I would be using more and more of it slowly diminishing my coconut flour barrel. That is not the case. More than that, I am now a hoarder of 13 lbs of coconut flour. Hence, chocolate coconut flour muffins.
There are 2 underlying reasons why:
- My neighbour gave me her bag of Costco’s coconut flour. She had no idea what to do with it and was going to throw out. I can’t let that happen.
- I use only 1/2 – 1 cup per recipe because it is extremely moisture absorbing.
Many more years of coconut flour baking ahead for me. But that is OK because I have about 50 cups of frozen applesauce from my backyard that have to be used before new harvest this Fall. The key is to double or triple recipes at a time, I think. Less cleaning and more food.
On Tuesday, I made these chocolate coconut flour muffins and spaghetti squash quiche. It was rainy – a perfect day for baking. Dripping quiche all over the oven made my smoke alarm go off. I opened the window which was a perfect cooling muffin spot. A tip if you are impatient.
My 9 year old got home from school and ate 3 muffins! they reminded him of my whole wheat chocolate muffins that are similarly fudgy. I always buy bags of frozen organic dark sweet cherries at Costco which kids polish off within a few weeks. They love to snack on frozen fruit in little ramekins. So, I thought these muffins would be a hit since they contain chocolate and cherries. AND I can hide anything behind those ingredients. Coconut flour, here you come.
I bought this bowl at Homesense and love it. It was like $8, made out of organic bamboo fiber, super light and top rack dishwasher safe. And that grey colour. I do not use plastic so this was just perfect. Just sharing my hacks.
To be honest, I love coconut flour for its sweetness, high fiber and protein content comparable to chocolate quinoa muffins. It is really good for us. It is lighter than whole wheat flour. You just have to get used working with it.
Instead of traditional cocoa powder I am using cacao powder. 2 different things and you can use any but once you run out of cocoa powder, buy yourself organic fair trade cacao powder. Not only you will be consuming more antioxidants and less processed ingredient, but also eat ethically raised product where people and resources are treated fairly!
Malnourished children working to satisfy bursting at seams Westerners who LOVE their chocolate. Western world’s high demand => companies like Nestle putting pressure on cocoa bean manufacturers => child slavery => 1 in 7 obesity rate in the world => cancer. This world is so screwed up! A reason I do not buy Girl Scout cookies knocking on my door every week. Not that I am mean or think little girls are not important. My money are better off to tackle more important issues our world is facing today rather than supporting junk food production and kids’s slavery.
I added frozen cherries. No need to thaw. Cherry season is in a few months so you definitely can use fresh ones. A few readers have reported using dried cherries successfully. Probably around half amount of fresh. You will love these fudgy, sugar free and healthy chocolate coconut flour muffins!!! I tasted half of one and it was magnificent. Couldn’t eat more because goals, people, goals.
What are you up to this weekend? I will try to squeeze in a hike or a bike ride in between kids’ activities. I am a bit tired of all life centered around kids and house work. Man, where is my palapa on a beach?! A few more years and it will get better.
Have a super-duper weekend!
- 3 eggs, large
- 1 cup applesauce, unsweetened
- 1/2 cup any milk (I used unsweetened almond milk)
- 1/4 cup maple syrup or raw honey
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/3 cup cacao powder
- 1 tsp baking soda
- 1 tsp baking powder, aluminum free
- 1/2 tsp cinnamon
- 1/2 cup + 1 tbsp coconut flour
- 1/4 cup dark chocolate chips
- 1 cup fresh or frozen cherries, pitted*
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F. Line muffin tin with liners** and spray with cooking spray.
- In a large mixing bowl, whisk the eggs. Add applesauce, milk, maple syrup, coconut oil, vanilla and whisk well to combine. Add cacao powder, baking soda, baking powder, cinnamon and whisk until combined.
- Add coconut flour and stir well. Add chocolate chips and cherries; give a few gentle stirs to incorporate. Using large ice cream scoop, divide batter between 12 openings. Bake for 25 minutes or until toothpick inserted in the middle comes out sort of clean.
- Remove from the oven and let cool for 10-15 minutes. Transfer to a cooling rack and let muffins cool off another 15 minutes to firm up.
*A few readers have reported using dried cherries successfully. Probably around half amount of fresh. **I highly recommend to use liners as coconut flour muffins are a delicate matter.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 6.0 g
Cholesterol: 53.8 mg
Sodium: 68.7 mg
Total Carbs: 17.5 g
Sugars: 9.8 g
Dietary Fiber: 4.0 g
Protein: 3.1 g
WW Points+: 3