Chocolate Chip-Almond Butter Muffins

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We recently found out that our youngest has multiple food allergies to wheat, bananas, egg whites, tomatoes and peanuts. Today I baked my first batch of coconut flour muffins for her to sample, and I have to say, I was pretty impressed with how coconut flour works!

I have always wanted to try baking with various flours.Β I’ve done a few recipes with almond flour and reallyΒ enjoy its nice nutty texture. Today I decided to give coconut flour a try.

First, I did some reading up on coconut flour which was extremely helpful! Coconut flour is ultra absorbent, so you don’t need near the amount as regular flour. (no wonder they sell coconut flour in smaller bags!) πŸ˜‰Β In addition, coconut flour requires an increase in bonding agents such as eggs or milk.

This was really a trial run to see if I could produce moist muffins with a deliciousΒ flavor. As I couldn’t use peanut butter, I opted for almond butter which my daughter has been enjoying. The girls and I were quite pleased with the results, so without further ado, I give you Chocolate Chip-Almond Butter Muffins made with coconut flour, coconut sugarΒ and coconut oil to boot! πŸ˜‰

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Chocolate Chip-Almond Butter Muffins

*I prefer to use all organic ingredients

4 whole eggs

1/2 cup coconut oil, melted

1/4 coconut sugar

1/4 cup raw honey

1/2 cup almond butter

1 teaspoon vanilla

1/4 cup vanilla almond milk

3/4 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup chocolate chips

additional chocolate chips and shaved coconut

-Preheat oven to 350 degrees.

-With a stand mixer, hand mixer or by hand, beat eggs until light and fluffy. Add coconut oil, sugar, honey, almond butter, vanilla and almond milk and mix until well blended.

-Gently add in coconut flour, baking soda and salt until well incorporated.

-Another great tip I read was to let your batter sit 4-5 minutes so that the coconut flourΒ will haveΒ time to absorb the liquid. The mixture will end up looking somewhat like pumpkin puree.

-Gently fold in chocolate chips.

-Spoon into cupcake liners approximately 3/4 full. Sprinkle additional chocolate chips and coconut flakes on top and bake for 15-16 minutes, or until inserted toothpick comes out clean.

-Allow to cool 10-15 minutes.

Enjoy!

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45 thoughts on “Chocolate Chip-Almond Butter Muffins

  1. Loving the idea to use coconut flour Anna. If I manage to find it in Malta I’ll definitely try these. Coincidentally I’m doing some research on different types of flours for a podcast. If only I could record it with you!

    Liked by 2 people

  2. Great job Anna! You’re such a sweet mama. I’ve wanted to experiment with other flour’s too, but haven’t ventured too far outside the box. There are a ton of people that are doing great things with them though. Hope your daughter is feeling better!

    Liked by 2 people

    1. Thank you so much, dear Julie! So far, I’m really enjoying the coconut and almond flours. So much fun in the kitchen! πŸ˜‰ Thank you for thinking of Geneva! She’s feeling much better! πŸ™‚

      Liked by 1 person

    1. I’m so sorry to hear your kids have severe food allergies. 😦 We love coconut so much also, and I’m finding that the coconut flour gives muffins such a nice, delicate flavor and softness. I hope you will enjoy them! πŸ™‚

      Liked by 1 person

      1. Thank you, Anna! I hope you have a wonderful week as well! Are your children allergic to banana? Perhaps banana could replace the almond butter? πŸ™‚

        Liked by 1 person

      2. Unfortunately, one of them is allergic to banana and the other apple. 😦 But, no worries, I’ll use tahini instead It would be awesome. πŸ™‚ Thanks, Anna. I appreciate it. πŸ™‚

        Liked by 1 person

    1. Thank you, Irene! πŸ™‚ If you can’t find the coconut sugar, you can use regular sugar (preferably raw cane sugar if available). You could also use peanut butter or any other nut butter in place of the almond butter. Hope that helps! πŸ™‚ Is coconut flour available?

      Liked by 1 person

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