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.
Gluten-Free Chocolate Coconut Muffins
- 3/4 c. sorghum flour
- 1/2 c. millet flour
- 1/2 c. potato starch
- 1/4 c. cocoa powder
- 2 Tb. ground flax seed
- 1 tsp. xanthan gum
- 1 tsp. unflavored gelatin
- 1 Tb. baking powder
- 3/4 tsp. salt
- 1/3 – 1/2 c. sugar (I used 3/4 c. in a double recipe)
- 2 eggs
- 1 tsp. vanilla
- 1 c. milk (or substitute)
- 1/4 c. coconut oil, melted
- 1/2 c. shredded coconut (I used organic, unsweetened)
- 1/2 c. walnuts, toasted & chopped (optional)
In a mixing bowl, combine the dry ingredients. In a smaller bowl, or measuring cup, combine the egg, vanilla, and milk. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the coconut and nuts. Bake at 375 degrees for 20 – 25 minutes. 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.
You are the muffin master! (If I may be so bold as to assign you this title
)
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
I think chocolate and coconut sound delicious together!
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!
These would definitely be welcomed in my house! Chocolate+coconut=YUM!
Chocolate and coconut–yes, please! Thanks for this one, Linda. They look and sound fabulous!
Shirley
Mmmmm Yum, my Bear wont eat coconut, I guess that means more for me. I have a banana bread recipe that we used for muffins. They have the consistency of corn bread if you are interested. http://applemenu.blogspot.com/
Great flavor combo! Love the light color from the cocoa, great "crumb" in your muffins!
Chocolate and coconut muffins…they sound incredible! I will have to try these!
Linda
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.
I have been postponing ordering some cocoa, but I think seeing your picture and recipe I will not wait any longer.
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
In this recipe you can omit the flax seed. Some recipes use it as an egg substitute, but that’s not the case here.