Low-Carb Chocolate Chunk Coconut Muffins

The last couple days I have been doing some batch cooking to fill up my freezer with tasty, low-carb meals and snacks.  Since mornings can be a hectic time for many people, my family included, I decided to start with a breakfast recipe.  Before I started this low-carb WOE, I would spend a day baking a bunch of different muffins to freeze and they worked great as an on-the-go breakfast when paired with some fruit.  Because this worked so well in the past, I wanted to create a muffin recipe that was tasty and still low in carbs.  I came up with this chocolate chunk coconut muffin:

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These muffins are not that sweet, but they were approved by all three of my kids 🙂  Each muffin has 7.8g. net carbs, compared to the 49.74g. net carbs that a medium sized commercially-prepared chocolate chip muffin contains!  The recipe makes 12 muffins but can be doubled if you want to freeze some.

Low-Carb Chocolate Chunk Coconut Muffins

  • 1 cup Hazelnut Meal/Flour
  •  1/3 cup Coconut Flour
  • 1/2 cup unsweetened Coconut Flakes
  • 1/2 teaspoon salt
  • 1/4 cup Splenda
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 eggs, slightly beaten
  • 4 tablespoons coconut oil, melted and slightly cooled
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup unsweetened almond milk
  • 4 squares 70% cacao dark chocolate
  1. Preheat the oven to 400 degrees and oil a muffin tin or line with muffin papers.
  2.  In a medium bowl, sift together the hazelnut flour, coconut flour, coconut flakes, salt, Splenda, baking soda, & baking powder.
  3. In a small bowl, beat the eggs with the coconut oil, apple sauce, & almond milk.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. On a cutting board, chop the chocolate squares into small pieces, about pea size.
  6. Add the chocolate chunks to the batter and stir until mixed throughout.
  7. Spoon the batter into the prepared muffin tin, filling 3/4 full.
  8. Bake on the middle rack of the oven for 20 minutes or until tops are springy when touched and a toothpick inserted into the center of the muffin comes out clean.
  9. Cool in muffin tin for 10 minutes.
  10. Enjoy

Nutrition Facts*

  • Serving Size 1 muffin
  • Calories 153, Calories from Fat 97,
  • Total Fat 10.8g, Saturated Fat 8.1g, Trans Fat 0.0g
  • Cholesterol 55mg, Sodium 190mg, Potassium 80mg,
  • Total Carbohydrates 10.2g, Dietary Fiber 2.4g, Sugars 6.8g, Protein 3.0g

 * Nutritional Information provided by caloriecount.about.com

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7 thoughts on “Low-Carb Chocolate Chunk Coconut Muffins

  1. I love when muffins aren’t too sweet! 🙂 I’m one of those people who never has time for breakfast, which is really bad on my part, but this would make eating breakfast an easier task for me. I will look into making these as soon as I get better. Thanks!

    • Carolina, taking a day to cook and freeze breakfast food is a big help when you don’t have time to cook breakfast each morning. I love that it is so simple to either thaw something in the fridge over night or pop it in the microwave for a minute in the morning. If you make them let me know what you think.

      • I agree! I’m just terrible with breakfast. I don’t like cooking it, I don’t really care for eating it, but I think doing better job of planning ahead will help. Anyway, if I do make them, I’ll let you know. 🙂

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