Double Chocolate Coconut Muffins

These double chocolate coconut muffins are the perfect healthy breakfast or snack. The secret is an easy-to-make, no flour quick bread that delivers a rich, decadent taste with only 4 ingredients!

These coconut chocolate muffins are made with dark chocolate and cocoa powder, sweetened with maple syrup and a touch of vanilla extract. They’re the perfect after-school snack or breakfast to get you going in the morning.


This is a joint effort between me and my sister, Rebecca. We’re finally living under the same roof after 6 years apart, and it’s so nice to be back together! In fact, we recently applied for an apartment together, but I’ll just leave it at that until it’s official.

Anyways. Rebe (as we call her) is an incredible chef. She has one of those brains that can take apparently little things and turn them into full dinners. She’s smart, resourceful, and perceptive. I’ve been looking forward to spending time in the kitchen with her for months since she’s a fantastic chef. We perused magazines and Pinterest for ideas today, the first day we’ve cooked together since I moved back. I have a vast list of dishes that I’ll be baking in the next weeks thanks to Rebe’s ingenuity.

“Ooh!” she’d say every time I thought she’d come up with a new notion. Ooh! “How about [insert fantastic baked item here]?” says the narrator.

It might be difficult to come up with three original, attractive, and tasty dessert dishes each week as a dessert blogger. Hearing ideas from a new perspective is energizing, and I found myself thinking differently as a result.

Now, onto these Double Chocolate Coconut Muffins. They’re as soft as can be, with a crunchy top that reaches to the sky. They’re low in fat and high in flavor. The coconut drizzle is quite tasty, and it’s the perfect match to the muffins’ delicate coconut taste.


Instructions on how to make double chocolate coconut muffins

Use room temperature coconut oil – I don’t mean liquid coconut oil; I mean solid coconut oil. Because you’ll be beating the oil with the sugar, it must be whippable. Put your coconut oil in the fridge to resolidify if you live in a hot climate and it has melted at room temperature.

Use plain Greek yogurt – This dish relies heavily on plain, non-fat Greek yogurt. It gives the batter moisture and a faint tanginess, but it’s not so rich that it overpowers the delicate coconut oil taste.

Allow the muffins to cool somewhat before frosting – You may sprinkle the icing on while the muffins are still warm, but you should let them cool for at least 15 minutes before doing so. If the muffins are too hot, the icing will easily fall off. It should dribble down the edges a little but stay on the muffin top.


How to store muffins in the freezer

Allow these double chocolate coconut muffins to cool to room temperature on your counter before putting them in a freezer baggie (don’t forget to squeeze out as much air as possible!). However, you’ll want to freeze the muffins without the frosting since I’m quite sure it won’t freeze properly. When you’re ready to consume the frozen muffins, defrost them out on your counter or microwave them for a few seconds.

I really hope you like these chocolate coconut muffins as much as I do! If you’re anything like me, you’ll be wary of the muffin tops. I keep returning for more. It’s due to the rain!



To make the muffins

  • 1/3 cup room temperature coconut oil
  • sugar (34 cup)
  • 1 big room-temperature egg
  • 34 cup greek yogurt (non-fat)
  • vanilla extract (two tablespoons)
  • 1 pound of flour
  • cocoa powder, 3/4 cup
  • a total of 112 teaspoons of baking powder
  • 12 tbsp baking soda
  • a quarter teaspoon of salt
  • chocolate chips, 1/3 cup

For the sprinkle of coconut

  • 2 teaspoons melted coconut oil
  • a quarter-cup of heavy cream
  • a half-cup of powdered sugar
  • 1/2 cup coconut flakes, toasted


  1. Preheat the oven to 425 degrees Fahrenheit. Set aside 9 muffin pans that have been greased.
  2. 3 minutes on high in a standing mixer equipped with a paddle attachment, cream the coconut oil and sugar until light and frothy. For another minute, beat in the egg. Combine the greek yogurt and vanilla essence in a mixing bowl.
  3. Combine the flour, cocoa, baking powder, baking soda, and salt in a small mixing dish. Incorporate the dry ingredients into the wet ones, mixing just until everything is blended. Chocolate chunks should be folded in. The batter will be rather thick.
  4. Fill prepared muffin pans almost to the brim with batter. Bake at 425°F for 5 minutes, then reduce to 375°F and bake for another 10 minutes. Before frosting, take the cake out of the oven and let it cool for at least 15 minutes.
  5. In a small microwave-safe dish, mix all ingredients and microwave for 30 seconds to produce the coconut drizzle. When you scoop the icing from the bowl, it should create little ribbons. Drizzle some over the muffins, then top with toasted coconut flakes and extra drizzle.

More simple muffin recipes may be found at:

Muffins with Banana Nuts and Whole Wheat

Blueberry Muffins in the Bakery Style

Muffins with blueberries and bran

Muffins with Dirty Chai

Anything but Basic Muffin Recipe (with 9 variants!) 

Watch This Video-

The “vegan coconut flour chocolate muffins” is a vegan dessert that has double the amount of chocolate. These muffins are made with coconut flour, so they’re gluten-free and healthy. They also contain no refined sugar or dairy products.

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