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Chocolate Chip Coconut Muffins

Updated: Mar 27

Soft, fluffy, and scrumptious! These Chocolate Chip Coconut Muffins are made with wholesome ingredients and have the most delicious coconut taste.

I made these muffins with Arius for his school Christmas Party, and I think they're a great balance of healthy and sweet! Quick to whip up and perfect for a holiday treat, packing in lunch kits, or sharing with your loved ones.

Yield 20 muffins


  • 2 Cups Unbleached Organic Flour

  • 1 Cup Coconut Flour

  • 1 1/4 Cup Coconut sugar

  • 4 teaspoons Baking powder

  • 1 teaspoon Salt

  • 1 tsp Ceylon Cinnamon

  • 1 tsp grated Nutmeg

  • 1 tsp ground Cardamom

  • 1 3/4 Cup coconut milk (or plant-based milk of choice)

  • 1 Cup Extra Virgin Coconut Oil

  • 2 Tbl Apple cider vinegar

  • 2 Teaspoons Pure Vanilla Extract

  • 1/4 - 1/4 Cup Non-dairy Semi-Sweet Chocolate Chips (you can sub for toasted sunflower seeds, or nuts)


  1. Preheat your convection oven to 350ºF.

  2. Add the dry ingredients (except the chocolate chips) to a mixing bowl and use a whisk to mix until well combined. Whisking helps to aerate the flour for light and fluffy muffins.

  3. Fold in the liquid ingredients with a spatula, then fold in the chocolate chips.

  4. Scoop the batter into your muffin pans. Approximately 1/4 cup of batter for each muffin cup.

  5. Place in the oven and bake for 15-18 minutes. Test with a toothpick to make sure they are properly baked.

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