Coconut Chocolate Muffins

I am very proud to present you another muffin recipe today… I know, I know… yet another muffin. To my defense I am still in the process of optimizing previous muffin recipes. Several criteria have to be met:
  • it has to have chocolate in it to satisfy my chocolate cravings
  • it has to be grain free
  • the sweetness should come from unprocessed sources
  • taking a few readers responses into account, I wanted them to be without bananas
  • they needs to be light, moist and fluffy
  • if my son wants to take them to school in his lunch box, they need to be nut free too

Quite a task? It’s been a long journey, I must admit. Here is a list of chocolate muffins from this blog in historical order:

Today’s muffin recipe is made with coconut flour only. It meets all the criteria above. I absolutely love them (please read: I eat most of them, but my kids love them all the same). I’ve been making them every other day for a week now, and another batch needs to be made today, as my son didn’t have a chance to get one of these muffins in his lunch box today. I guess it’s time to double the recipe.

1/4 cup coconut flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, at room temperature
2 tablespoons coconut oil, liquefied
3 tablespoons honey
1/4 cup dates, pitted and finely chopped
2 tablespoons dried cherries (optional)
Yields 5-6

Preheat oven to 180C. Line or grease muffin tin.

In a bowl, sift together coconut flour, cocoa powder and baking soda.
In another bowl, lightly beat the eggs. Stir in honey and coconut oil. Combine wet and dry ingredients, and blend until all lumps have dissolved. Gently fold in The finely chopped dates and cherries.

Bake for 20 minutes, or until cake tester comes out clean. Garnish by sprinkling with some desiccated coconut on top of each muffin. Best eaten warm.