Chocolate Coconut Muffins

Chocolate Coconut Muffins | The Gluten-Free Homemaker

I decided to come up with one more muffin recipe last month, and I’m so glad I did.  We really enjoyed these.  I started with the basic recipe I provided in the challenge.  I wrote down what I wanted to do, but I made changes as I went.  For example, I started with a flour combination that included corn flour, however, I decided chocolate muffins would be fun and replaced the corn flour with cocoa powder.  Then, just before I measured the oil I thought, “I’d rather use coconut oil.”  I decided coconut and chocolate would go well together so I used the coconut oil and added shredded coconut to the recipe.

I also decided to include ground flax seed in this recipe to make it healthier, and you would never know it’s there.  I’ve been tending toward less moist muffins these days which doesn’t mean they are dry, they are just not what I would call moist.  We ate them warm without anything on them.  I made them at night, and the next morning they definitely  needed a little time in the microwave to soften them up, but that did the trick.

Chocolate Coconut Muffin Cut | The Gluten-Free Homemaker

Chocolate Coconut Muffins
Recipe type: Breakfast
  • ¾ cup sorghum flour
  • ½ cup millet flour
  • ½ cup potato starch
  • ¼ cup cocoa powder
  • 2 Tablespoons ground flax seed
  • 1 teaspoon xanthan gum
  • 1 teaspoon unflavored gelatin (optional)
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ – ½ cup sugar (I used ¾ cup in a double recipe)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk (or substitute)
  • ¼ cup coconut oil, melted
  • ½ cup shredded coconut (I used organic, unsweetened)
  • ½ cup walnuts, toasted & chopped (optional)
  1. Preheat oven to 375°
  2. In a mixing bowl, combine the flours, starch, cocoa, flax seed, xanthan gum, gelatin, baking powder, salt, and sugar.
  3. In a smaller bowl, or measuring cup, combine the egg, vanilla, milk, and oil.
  4. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the coconut and nuts.
  5. Bake at 375 degrees for 20 – 25 minutes.
  6. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.


For more fabulous food made a little bit healthier, visit Slightly Indulgent Tuesdays.

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  1. Aubree Cherie says

    You are the muffin master! (If I may be so bold as to assign you this title :D)

    This one is my favorite so far. Well, I haven't tried it yet of course, but I'm pretty sure I'd love it :) It's going on the 'must try' list!

    ~Aubree Cherie

  2. Alea says

    This sounds like a wonderful combination! your muffins look very dense and filling as well.

    My give pass on their thanks for encouraging me to experiment with muffin recipes this month!

  3. gfe--gluten free easily says

    Chocolate and coconut–yes, please! Thanks for this one, Linda. They look and sound fabulous!


  4. WendyGK says

    Looks like I've got some baking to do. The kids are home this week and foraging through the cupboards all day. Muffins will slow them down. :)

  5. The Gluten-free 'Dish' says

    I have been postponing ordering some cocoa, but I think seeing your picture and recipe I will not wait any longer.

  6. Michelle says

    Hi Linda, these look so delicious!!! I’m eager to make them, but I have a question? What could I replace the flax seed with? I see it used in many recipes.. Thank you

    • says

      In this recipe you can omit the flax seed. Some recipes use it as an egg substitute, but that’s not the case here.

  7. carla says

    Is there anything I can use in place of the millet flour? I don’t have any of that around and I have bought so many different kind of fours lately.


  8. Donna says

    Going to try this!
    Looks yummy. I am new to gluten free, just trying to lose weight as well as to get healthy.

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