We love a grain free treat around here, but due to health problems, are also trying to reduce all added sugars from our diet—even the wholesome ones, like raw honey.
These grain free, coconut flour chocolate muffins can be sweetened mostly with stevia, so they help you get your chocolate fix with a bare minimum of added sugar.
And with one egg per muffin, coconut oil and fresh nut butter, these muffins are relatively nutritious too.
Coconut Flour Chocolate Hazelnut Muffins
These coconut flour chocolate hazelnut muffins can be sweetened mostly with stevia, so they help you get your chocolate fix with a bare minimum of added sugar.
Ingredients
- 6 pasture-raised eggs room temperature
- 2 Tbsp. coconut oil or butter, melted
- 10 Tbsp. raw honey OR coconut sugar (For a low-sugar option, use 5 Tbsp. sugar with 60 drops of liquid stevia.)
- 1/2 cup hazelnut butter (I used fresh-ground hazelnut butter made in my food processor, but almond, cashew or even sunflower seed butter will work.)
- 1/2 tsp. sea salt
- 1/2 tsp. vanilla extract
- 1/2 cup coconut flour sifted
- 1/2 tsp. baking powder*
- 2-3 Tbsp. raw cacao powder to taste (optional)
Instructions
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Preheat oven to 400 degrees.
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Blend together eggs, oil, sweetener, nut butter, salt, vanilla and cocoa powder, if using.
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Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.
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Pour into greased muffin cups.
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Decorate the muffin tops with nuts, shredded coconut, etc. if desired.
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Bake at 400 degrees F for 15 minutes, or until a toothpick or fork comes out clean.
Recipe Notes
*If you need to substitute for baking powder, 1 tsp. of baking powder equals:
- 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch OR
- 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt to replace 1/2 cup non-acidic liquid in the recipe
Adapted from Cooking with Coconut Flour.
Recommended for This Recipe
How about flax seed ground instead of eggs!
Unfortunately, “flax goo” and “chia eggs” will not work well with coconut flour. You can try it, but I think you will be very disappointed.
Hi Dawn and Happy New Year! Thank you for your submission on Seasonal Celebration Wedensday at Natural Mothers Network! These muffins are the ideal treat for my girls.
Check back tomorrow when the new link-up is running to see if you are the featured post!
Oooh; these look GOOD!
What a wonderfully wholesome recipe – your grain free chocolate muffins sound like such a treat. I love hazelnuts and chocolate together.
Less sugar is a good goal for treats — chocolaty and more nutritious is always a good thing around our house. Thanks for sharing with Hearth & Soul Hop. 🙂
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
They are looking damn yummy. I will try them out the coming weekend. BTW, Happy Christmas and New Year to you.
Your Muffins look amazing! Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
Come Back Soon!
Miz Helen
YUM, not only do these look yummy yummy yummy but easy too! Just my style!
Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
I hope to see you again next week!
Cindy from vegetarianmamma.com
Those muffins look delicious and easy! Yum. Come and visit us this week. We are having a terrific giveway from a very talented Southern writer.
Can I sub out the coconut flour for almond or cashew flour? As you know coconut is a big no-no in our house!
Alas, no. You will notice the number of eggs compared to the amount of flour (6 eggs to a mere half cup of flour). That ratio can only work for coconut flour, which behaves differently than all other flours. I’m working on an almond flour muffin though because I don’t always want my treat to be so egg-y. Stay tuned. 🙂