Delicious chocolate muffins made from base of coconut flour – no grains / gluten /dairy or nuts.*

OK so if you were watching our live video on Periscope then you would have seen that it took a fair number of goes to get these right. Mostly because I was experimenting with less sugar and with using stevia. At the end of the day these are not low sugar. (If you make up according to recipe below you will be looking at approximately 2 tsp of sugar (8 grams) per muffin.) However, they are much preferable to average recipe (especially store bought) which will often have twice as much sugar as that.

If you are having sweet food at birthdays (and in the real world most of us are even if we know the kids are better off with meat and veggie sticks and dips) then these are great as they tick all the boxes – being easy to make, tasty and delicious as well as free of most allergens. They’re:

  • Super chocolatey
  • Grain Free (gluten free)
  • Nut Free & Dairy Free
  • Brownie-licious
  • Decadent
  • Fun

Definitely way better than the average store bought chocolate muffin and with a delicious rich chocolate taste.

We prefer to make them up as 12 mini muffins. But if you were serving for adults you might prefer to make up larger as 6 or 10 muffins.  But really you tend to find with these “paleofied treats” that a small amount goes a long way.

Paleo Chocolate Muffins (GF,DF,NF)
Prep time
Cook time
Total time
Great party food or occasional food item. Deep chocolatey taste - perfect with a cup of coffee.
Recipe type: Snack, Occasional
Type of food: Paleo
Serves: 6-12
What you need:
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • ½ cup cacao or unsweetened cocoa powder
  • ½ cup coconut sugar*
  • ¼ cup dark chocolate (we use Green & Black 85%)
  • ½ tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1/16 tsp salt (pinch)
  • 4 large eggs
  • ½ cup coconut oil, melted
  • ½ cup coconut milk (or other milk)
  • ½ cup water
What to do...
  1. Preheat oven to 180 degrees celsius (350 degrees fahrenheit)
  2. Mix all the dry ingredients together.
  3. Mix all the wet ingredients together.
  4. Combine the wet and dry together (fold together - don't be too precious about it but by same token don't mix vigorously and avoid over mixing).
  5. Pour mixture into muffin trays.
  6. Bake for 20 minutes - but keep an eye on them after 17 minutes if doing smaller ones and they may need more like 22 minutes if doing bigger muffins.
Chef Dom's Tips:
Mixture should definitely be pourable - not totally runny but not too stiff. If not pouring add another ¼ cup of water or milk.
Mixture will make 6 large sized muffins, 10 medium size muffins and 12 small muffins.
You can substitute for stevia or sweetener of your choice. We tried using 2 tablespoons of coconut sugar and ½ tsp of stevia and that worked out fine. I'm not a fan of the stevia taste so that's why I kept in some of the coconut sugar. Logically you would think you'd need less liquid but this ended up not being the case so liquid remained the same.

*The recipe does contain Tapioca flour which can be a gut irritant for some people. Most people should be fine with it but it’s something to be aware of.  Chia seeds also fall into this category (in that for most people they will be fine but for some can cause issues). Also coconut flour is a very finicky flour to bake with as a lot depends on the milling of the flour and the weather as to how much liquid the flour absorbs. You definitely want the mixture to be pourable so depending on your situation more liquid (milk or water or sweetener to your preference) may be called for.