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Homemade Clean Eating Chocolate Coconut Muffins photo
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Clean Eating Chocolate Coconut Muffins

These Clean Eating Chocolate Coconut Muffins are a delightful treat that satisfies your chocolate cravings without the guilt!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Chocolate, Clean Eating, Healthy
Servings: 12 servings

Ingredients

  • 1 3/4 cup rolled oats
  • 3 tablespoons unrefined coconut oil melted
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut palm sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 1/2 cup chocolate chips (for gluten-free use Enjoy Life brand)
  • 1/4 cup unsweetened coconut flakes

Instructions

  • Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it lightly or lining it with muffin liners.
  • In a large mixing bowl, whisk together the rolled oats, cocoa powder, coconut palm sugar, cream of tartar, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the melted coconut oil, unsweetened applesauce, vanilla extract, Greek yogurt, and hot water. Stir until the mixture is smooth and creamy.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Gently fold in the chocolate chips and coconut flakes to the batter, ensuring an even distribution throughout.
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising during baking.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spoon or spatula
  • Measuring cups and spoons

Notes

  • For a vegan option, replace Greek yogurt with dairy-free yogurt.
  • Store muffins in an airtight container in the fridge for up to a week.
  • Freeze muffins individually wrapped for up to three months.