Chocolate Coconut Flour Muffins

These Chocolate Coconut Flour Muffins are dense, fudgy, and packed with chocolate and cherry flavor! Best of all they’re naturally gluten free and dairy free!

Eggs Applesauce Milk Maple syrup or honey Coconut oil Pure vanilla extract Cacao or cocoa powder Baking soda Baking powder Cinnamon Coconut flour Chocolate chips Fresh or frozen cherries Cooking spray

Ingredients You Need

Preheat oven to 350° F. Line muffin tin with liners and spray with cooking spray. Set aside. 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.



Store in a cool dry place for up to 3 – 4 days or freeze in an airtight container up to 3 months.

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