Coconut flour chocolate muffins

These coconut flour chocolate muffins are moist, chocolatey - and totally moreish. They are gluten free, and low in added sugar - but you'd never know it. They are naturally sweetened with dried prunes. Prunes add a rich sweetness in place of other less healthy ingredients, and give these healthy chocolate muffins a fantastic flavour.

Why make chocolate muffins with coconut flour?

• They are a healthy choice. Prunes are rich in antioxidants and fibre, and coconut flour is also high fibre and a good source of protein. Healthy chocolate muffins have no refined sugars and will help to keep blood sugar levels stable.
• Using coconut flour makes these gluten free chocolate muffins. They are also suitable for a grain free diet.
• They are satisfying. The combination of fibre and protein will help to stop cravings later in the day. And they only have 155 calories!
• Chocolate prune muffins are a delicious snack. Enjoy them with a cup of coffee, or as an after dinner treat.

Ingredients

There's quite a short list of ingredients, and the process to make the recipe is easy and simple. Exact measurements and instructions are included in the recipe card below.

Prunes

Prunes and chocolate are a marriage made in heaven. If you're thinking that adding something as healthy as prunes to chocolate will spoil it, think again! The natural sweetness of prunes brings out a real depth to the chocolate flavour. Prunes also add a lovely texture to these muffins - almost velvety, and very moist.

Coconut flour

If you've never used coconut flour in baking, give it a go! Surprisingly, it doesn't really taste of coconut - it just adds a slight sweetness to your baking. Coconut flour, as you might expect, is made from ground up coconut flesh, and is actually a byproduct of coconut milk production. It's gluten free, and contains more protein and fibre than wheat flour. It's also less likely to cause spikes in your blood sugar.

Although coconut flour looks very similar in texture to other flours, it's much more absorbent. That means it behaves very differently in baking, so you can't simply switch coconut flour for wheat flour. Generally, you need about a quarter the amount of coconut flour to other flours. In this coconut flour recipe, you need just 20 g to make 6 muffins. Weigh it out carefully as a small difference in the amount you use can make a big difference in the outcome.

Recipes that use coconut flour also tend to have a higher proportion of eggs than other recipes. These coconut flour chocolate muffins have 3 eggs. This helps to give your baking a good structure, and bind it together. Eggs also provide extra nutrition and protein which helps to reduce hunger pangs.

There's also a small amount of honey and oil in the recipe. I use olive oil, but if you prefer you can replace it with another healthy oil. You could also use maple syrup rather than honey, but stick to a liquid sweetener so as not to alter the proportions of the recipe.

A quarter of a teaspoon of bicarbonate of soda helps to give the muffins a little lift. If you don't have bicarb, replace it with one teaspoon of baking powder. Note that if you are baking outside the UK and are using Dutch processed cocoa, you should use baking powder and not bicarb. (It's all down to chemistry. Bicarb needs acid to activate it, and Dutch processed cocoa has had the acidity removed.)

Although it seems strange to add salt, a pinch of salt works really well in chocolate recipes to enhance the flavour.

Optional ingredients

Extra chocolate:). If you want healthy double chocolate muffins, then by all means add some dark chocolate. You could use either chocolate chips or chopped chocolate. Around 50 g would work well.

Coffee: for a subtle mocha flavour, add a teaspoon of instant coffee. It'll intensify the chocolate flavour. If you are using granules, grind them to a powder first in a mortar and pestle.

Spices: cinnamon or cardamom both complement chocolate really well. Try half a teaspoon of ground cinnamon or quarter of a teaspoon of ground cardamom.

Orange zest. For a healthy chocolate orange muffin, add the finely grated zest of half an orange.

How to make coconut flour chocolate muffins

You'll need to soak the prunes in 120 ml boiling water first for about 20 minutes so they are soft enough to make a puree. If you are in a hurry, chop them first and you can get away with 10 minutes;). Then add them to the bowl of a food processor along with the soaking water and blitz until smooth.

Add the eggs, honey and oil and blitz again until smooth.

Add the cocoa, coconut flour, salt and bicarbonate of soda and pulse until mixed.

Spoon into a muffin tin lined with paper cases.

Bake in a preheated oven at 180 degrees for 20 minutes, turning part way if necessary. Cool on a wire rack.

Store in an airtight container for up to 3 days.

Frequently asked questions

Serving suggestion

If you want to turn these chocolate muffins into a super indulgent dessert, try serving them with this healthy chocolate sauce.

Other healthy chocolate recipes you might like

You might also enjoy these healthy blueberry muffins which are made with coconut flour.

Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Please note nutritional information is for guidance only