Coconut Flour Chocolate Muffins
These coconut flour chocolate muffins are moist, chocolatey - and totally moreish. They are gluten free, low in added sugar and low in fat - but you'd never know it.
Ingredients
- 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
Instructions
- 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.
Notes
If you use Dutch processed cocoa, use 1 teaspoon of baking powder instead of bicarbonate of soda.
Measure the coconut flour carefully as a slight variation can alter the recipe.
For double chocolate muffins with coconut flour, add 50 g of dark chocolate chips or chopped chocolate.
Nutrition
Calories: 155kcalCarbohydrates: 20.8gProtein: 4.3gFat: 7.7gSaturated Fat: 1.9gFiber: 3.7gSugar: 12.3g
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