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.
What you'll love about the recipe
- Coconut flour chocolate muffins are a healthy choice. Prunes are rich in antioxidants and fibre, and coconut flour is also high fibre and a good source of protein.
- These 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, and are dairy free.
- Coconut flour muffins 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 a healthy dessert after dinner. (Try them with this healthy chocolate sauce!)
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 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. You'll need dried prunes that come in a packet rather than a can.
(If you like sweetening your baking with dried fruit, you might also like to try this date puree recipe.)
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.
Extra chocolate:). If you want double chocolate muffins with coconut flour, then by all means add some dark chocolate. You could use either chocolate chips or chopped chocolate. Around 50g 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
Soak the prunes in 120ml 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.
Serving and storage
Really, you can enjoy these coconut flour chocolate muffins at any point of the day. I enjoy them with coffee, but if you look at the healthy ingredients, they'd even make a healthy but indulgent breakfast:)
If you want to turn these chocolate muffins into a delicious dessert, try serving them with this healthy chocolate sauce and some berries.
Store in an airtight container for up to 3 days.
Like most muffins, coconut flour chocolate muffins freeze really well.
Frequently asked questions
This recipe has been developed specifically for coconut flour, so I wouldn't advise switching it out. If you looking for healthy chocolate muffins using other flours, try these courgette chocolate muffins with wholewheat flour, or chocolate sweet potato muffins with oat flour. Or you could make these breakfast muffins which are made with quinoa.
Eggs are an important component in this recipe as they help to bind the mixture and add rise. I don't think you'd end up with the same result if you use an egg replacement.
You could also use an immersion blender or a soup/smoothie blender to make these coconut flour chocolate muffins.
There's a lot of different definitions of healthy, but compared to your average supermarket muffins, these are definitely a healthy choice. They are much lower in added sugar, and the sugar which is naturally present in prunes is combined with fibre. These chocolate muffins are also lower in fat. One muffin has 155 calories, and the protein and fibre will help to keep your blood sugar stable and fill you up.
No, as this recipe includes dried fruit and honey, it's not keto. However, they are grain free and suitable for a paleo diet.
Other healthy chocolate recipes you might like
I love making healthy chocolate treats!! These healthy chocolate coconut truffles have desiccated coconut in them, so do have a real coconut hit. If you like chocolate and almonds then these healthy florentines are a must. And healthy rocky road has crunchy popcorn - it's a great way of making this delicious treat healthy and gluten free!
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Coconut Flour Chocolate Muffins
- 100 g dried prunes
- 120 ml boiling water ½ cup
- 3 eggs, medium
- 2 tablespoon honey or use maple syrup
- 2 tablespoon olive oil or another healthy oil
- 20 g cocoa
- 20 g coconut flour
- ¼ teaspoon bicarbonate of soda
- pinch of salt
- Soak the prunes in 120ml boiling water for 20 minutes.
- Preheat the oven to 180 degrees (160 degrees fan)
- Add the prunes and the water to a food processor and blitz until the prunes turn to a puree. Add the eggs, honey and olive oil and blitz again until smooth.
- Add the cocoa, coconut flour, bicarb and salt and pulse until mixed.
- Spoon into a muffin tin lined with paper cases. Bake for 20 minutes.
- Cool on a wire rack. Store in an airtight container for up to 3 days. You can also freeze the muffins.
Please note nutritional information is per serving and is provided for guidance only.