Coconut Flour Chocolate Muffins (Paleo, Gluten-Free, & Dairy-Free)

These coconut flour chocolate muffins are my favourite afternoon snack as of late. They’re perfect for a nutritious on-the-go breakfast yet they’re decadent enough to satisfy a dessert craving. These muffins are paleo, gluten-free, dairy-free, refined sugar-free, and grain-free.

These muffins aren’t overly sweet, yet they’re totally satisfying. They taste like a piece of good quality dark chocolate, but in muffin form. They’re soft, cakey, and have a satisfying texture.

Main ingredients

These muffins are sweetened only with raw honey, but you can substitute maple syrup if you prefer. And if you have a real sweet tooth, go ahead and slather these muffins with my refined sugar-free chocolate frosting from this vegan chocolate cake recipe. 

These muffins call for coconut flour instead of wheat flour. Coconut flour is a grain-free flour commonly used in paleo baking. It adds a very subtle coconutty sweetness to this recipe without overpowering the chocolate flavour from the cocoa powder. Coconut flour is a good alternative to wheat flour and perfect for all sorts of grain-free and gluten-free baked goods such as muffins, cakes, cookies and other desserts.

I used extra virgin olive oil as the fat in these paleo chocolate muffins because it’s a great dairy-free option and it works surprisingly well in baked goods. I love the combination of chocolate and olive oil and use it more often than not in my dessert recipes. If you’d prefer to substitute a different oil such as melted coconut oil, that will work well too.

Some optional additions you could add to these coconut flour chocolate muffins include dairy-free dark chocolate chips, chopped walnuts, and/or pecans. Add 1/2 cup each and stir into the batter if you like.

This one bowl chocolate muffins recipe is freezer-friendly, so go ahead and make a double batch and store in the freezer in an airtight container or freezer bag for up to six months.

More muffin recipes

A tower of muffins piled on a white plate.
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Coconut Flour Chocolate Muffins

These coconut flour chocolate muffins are perfect for breakfast, snack, or dessert. They're gluten-free, dairy-free, and grain-free.
Course Snack
Cuisine American
Keyword chocolate, dairy-free, gluten-free, paleo, refined sugar-free
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 12
Calories 185kcal


  • 6 eggs
  • 1/3 cup extra virgin olive oil
  • 1/2 cup raw honey
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup cocoa powder
  • 1 cup coconut flour
  • 1 teaspoon baking soda


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the eggs, extra virgin olive oil, raw honey, unsweetened applesauce, vanilla extract, and salt to a large mixing bowl and whisk until thoroughly combined.
  • Add the cocoa powder and whisk again until smooth.
  • Add the coconut flour and baking soda and mix until combined and any lumps from the coconut flour are dissolved.
  • Spoon the batter into paper lined muffin cups and bake at 350 degrees Fahrenheit for 33 minutes.
  • Let these muffins cool before serving.


  • Optional additions: add 1/2 cup each of paleo dark chocolate chips and/or nuts such as pecans or walnuts to these muffins.
  • Store these muffins in an airtight container in the fridge for up to three days or freezer for up to six months.


Serving: 1Muffin | Calories: 185kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 145mg | Potassium: 104mg | Fiber: 5g | Sugar: 14g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg