I bake over and over again these gluten-free, sugar-free low-carb chocolate mini muffins. Usually baked goods made with coconut flour get rock hard when stored, but these muffins stay soft and moist even for few days in a room temperature. I made a lot of experiments until I was satisfied, and now I’m happy to share my best results with you. Here you are, hope you like this recipe as much as I and my family do!
|The whole batch:
|Per muffin if 6 muffins in a batch:
|Per muffin if 8 muffins in a batch:
|Per muffin if 12 muffins in a batch:
|Per muffin if 16 muffins in a batch:
|Per muffin if 18 muffins in a batch:
Tips for making the muffins
These muffins are very easy and quick to make. You can simply whisk the ingredients with a whisk, no electric mixer is needed. Just mix the dry ingredients together, wet ingredients together, and combine both mixtures and whisk shortly until smooth. That’s it!
After mixing everything together you can wait for some 5 minutes so that the batter thickens a bit and is easier to scoop or pour into the muffin cups. The cups can be filled until they are almost full. Even the muffins rise in the oven, they usually don’t spill over.
Nothing restricts you from making bigger muffins. Personally I prefer bite-size indulgences, that’s why I usually make muffins in mini-size.
My experiments with this recipe
I have a versatile basic muffin recipe which I have developed over years. This chocolate muffin recipe is a modification of that recipe. I was pondering which one to publish and settled on this one. Don’t worry, I’m going to publish the basic muffin recipe at some point as well!
I got familiar with using coconut flour in baking from Elana Amsterdam and her amazing book Gluten-Free Cupcakes which is full of simple and mouthwatering recipes for gluten-free cupcakes and muffins. I’ve baked cupcakes and muffins based on numerous recipes in that book. I remember one evening I carried my baby in manduca and we baked together tens, actually over 100 cupcakes based on the recipes in Elana’s book. I think my absolute favorite is Chocolate Peanut Butter Cupcakes which have delicious peanut butter centers. Elana uses mostly agave nectar as sweetener, I as low-carber prefer erythritol.
I also have book Cooking with Coconut Flour from Bruce Fife, which also has great recipes and useful information about coconut flour. Since the ingredients I use differ slightly from those of Elana Amsterdam and Bruce Fife, I started everything from scratch and developed a muffin recipe of my own. For example, Elana’s recipes call for agave nectar and grapeseed oil, both of which are fluid and need more dry ingredients for perfect batter. I use erythritol and heavy cream or melted butter instead, and those need less coconut flour.
After numerous muffin experiments I gave up melted butter and used only heavy cream, since the muffins seem to be softer and more moist with cream. Butter makes them harder, for some reason.
I don’t use baking powder either, since according to my experiments these muffins rise properly — actually the texture is even better — without it. A couple of days ago I had to make some experiments again, with and without baking powder, and I really liked the result much more when no baking powder was used. So, here we go, a delicious and amazingly easy muffin recipe with just 5 ingredients!
Tips for variation
You can vary these chocolate muffins for example by:
- Adding dark chocolate chips to the batter
- Adding chopped nuts to the batter
- Adding unsweetened, shredded coconut to the batter.
If you prefer dairy-free muffins, just simply substitute heavy cream for coconut cream or coconut milk. I tried it and it worked well for me.
These muffins taste great as such, but you can top them with your favorite icing. I like self-made sugar-free chocolate toffee, my husband prefers chopped fresh strawberries and plain whipped cream.
A great idea is to fill the ready muffins with something delicious, be it just whipped cream, chocolate mousse, buttercream or vanilla pudding.