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Coconut Chocolate Chip Muffins: Grain Free, Low Carb, Sugar Free (with Vegan option)

I was in a bit of a muffin-y mood today. I debated blueberry, but since I already have a blueberry muffin recipe, I decided to try coconut chocolate chip and banana nut (you’ll see banana nut on the next post).

I think I’ve finally struck the perfect texture with these muffins. This mixture is so reminiscent of traditional wheat flour it could fool just about anyone. The addition of a very small amount of arrowroot powder definitely helps the texture, which is moist (but not too moist as when you use only almond flour), has nice integrity (you can pull the muffin out of the paper and it stays intact) and has a wonderful flavor.

With just 4g of net carbs per muffin, it’s easy to eat too many of these. I recommend freezing so you don’t eat them all. Yes– they really are that good!

Unfortunately, you won’t get that nice crown like you would with traditional wheat flour, but I really don’t think you’ll miss it. And a bonus? These don’t sink in the middle like so many pure almond flour-based muffin recipes.



Chocolate Chip Coconut Muffins 


Ingredients:

  • 1/2 C almond flour
  • 2 T golden flax seed meal
  • 2 T whey protein powder
  • 1 T coconut flour
  • 1/3 C unsweetened coconut
  • 1/4 C + 1/2 T melted coconut oil
  • 1 egg (or 1/4 C chia gel for vegan)
  • 1/2 C unsweetened almond or coconut milk (plus extra if necessary)
  • 1/2 C Swerve (or your choice of sweetener)
  • 1 T vanilla extract
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. apple cider vinegar
  • 1/3 C sugar free chocolate chips (use vegan variety for a vegan muffin)
Directions:
 
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together coconut oil and egg and beat with a wire whisk until opaque and smooth (it’ll look like a very thin mayonnaise).
3. Add vanilla extract, salt, baking powder, apple cider vinegar and Swerve and use a rubber scraped to bring this all together.
4. Add in almond flour, ground flax meal, whey protein, coconut flour and coconut and mix well with a rubber scraper. Mixture will be thick.
5. Add in almond or coconut milk to thin the batter. Start with the half cup. Add in an extra tablespoon or two if needed (you want the batter to be thick–like a homemade cake batter– but not too thick like a cookie dough).
6. Stir in the chocolate chips.
7. Fill lined muffin pan until each well is about 2/3 full. Bake on center rack for approx. 15-17 minutes or until the tops begin to slightly brown.
8. Allow to cool slightly before removing muffins. Enjoy!
Makes about 8 muffins. 
 
NUTRITION: (1/8th recipe): 185 calories, 8 g carbs, 4 g fiber (4 g net carbs), 17 g fat, 5 g protein.

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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