I call them “dessert muffins” because they seem too decadent for a muffin, but truth be told, these Double Chocolate Coconut Muffins are so healthy and nutritious, your kids can eat them for breakfast! These chocolate muffins are made better-for-you by using some whole coconut sugar instead of white sugar, and using the bananas for their extra sweetness and moisture, as well as helping to hold it all together without eggs.

Vegan and Gluten-Free Double Chocolate Coconut Muffins

What else to say about these little packages of deliciousness? Well, they are vegan (no dairy, no eggs) and totally gluten-free for those with a gluten intolerance, but if you don’t, feel free to replace the flours with what you have other than white flour. I highly recommend wholegrain flours that are easy to digest like spelt, rye and buckwheat, and I always recommend mixing 2 or 3 kinds, because life is so much more interesting when we don’t settle for one kind of flour! 😉

If you eat eggs, you could use eggs instead of the chia seeds, but I recommend giving it a try with chia seeds, to add variety and heart-healthy omega 3s to your diet.

Enjoy!

Print Double Chocolate Coconut Muffins | Gluten-Free, Vegan Double Chocolate Coconut Muffins that are as healthy as they are decadent and delicious! Gluten-free, vegan and refined sugar-free! Ingredients 2/3 cup brown rice flour

1/3 cup coconut flour

1/2 cup tapioca starch

1/4 cup organic cocoa powder Dutch-processed

1 1/2 tsp aluminum-free baking powder (for celiacs, look for certified GF)

1/2 tsp baking soda

1/2 tsp sea salt

1/3 cup unsweetened shredded coconut

1/3 cup coconut sugar

2 organic bananas mashed

1/4 cup unrefined coconut oil melted

1/4 cup extra-virgin olive oil

2 Tbsp chia seeds mixed with 1/3 cup filtered water wait 5 minutes before using

3/4 cup nut milk or rice milk

1/2 cup organic chocolate chips Instructions Mix all the dry ingredients together in a large mixing bowl. In a medium mixing bowl, mix the mashed bananas with the olive oil until combined, then the melted coconut oil and olive oil, and then whisk in the soaked chia seeds and milk. Turn on oven to 375F. Add muffin paper liners in the muffin cups. Add the wet ingredients to the dry ones and mix with a spatula until combined and no clumps are left, then add the chocolate chips and gently fold in. Evenly distribute the batter in 10 muffin cups. Bake at 375F for 28-30 minutes. Let cool 10 minutes before eating. Recipe Notes You can make 10-12 muffins with this recipe. Keep in an airtight container at room temperature or in the fridge for 3-4 days.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving

Calories: 306kcal | Fat: 18g | Saturated fat: 10g | Sodium: 211mg | Potassium: 306mg | Carbohydrates: 35g | Fiber: 5g | Sugar: 11g | Protein: 3g | Vitamin A: 50% | Vitamin C: 2.1% | Calcium: 80% | Iron: 1.7%