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Hot Cocoa Muffins

These gluten- and dairy-free muffins are perfect to warm you up on a cold winter morning.

Course Breakfast, Dessert
Keyword breakfast, brunch, chocolate, cocoa, coconut flour, dairy free, dessert, gluten free, grain free, muffins, paleo, sweets, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 muffins
Author Paige Harris

Ingredients

Dry

  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Wet

  • 4 eggs room-temperature
  • 1/2 cup coconut oil melted & cooled
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin NOT pie filling

Optional

  • 1/4 cup chocolate chips if you feel like making them extra chocolatey

Instructions

  1. Preheat your oven to 350 degrees and prepare a muffin tin with 9 liners. I like using these silicone liners, but paper ones work too!

  2. In a medium mixing bowl, combine your coconut flour, cocoa powder, baking soda, and salt.

  3. In a larger mixing bowl, beat your eggs and vanilla together until foamy. Once the coconut oil is cooled, add it in as well, followed by the maple syrup. Mix until combined.

  4. Add the pumpkin to the wet ingredients and stir until combined.

  5. Dump in your dry ingredients. It's okay to do this all at once! Mix thoroughly until no lumps are left. (Mix in the optional chocolate chips at this step.)

  6. Spoon dough equally into the muffin liners and smooth the tops down. They won't flatten during baking, so be sure to make them look their best!

  7. Place in the oven and bake for 20-30 minutes or until a toothpick comes out cleanly. Muffins will stay good at room temperature for ~5 days in a sealed container, but I like to freeze mine and just microwave them for 30 seconds when I'm ready for a treat!