Chocolate Coconut Mini-Muffins

Chocolate Coconut Muffins #gluten-free #grain-free
For the past few weeks we’ve been cutting back on grains after my friend Carrie, from Deliciously Organic, shared her story of going grain-free with me. Not carb-free mind you, grain-free. While I’m not schooled in all the full benefits yet, I’ve definitely seen an increase in my energy level and seem to be sleeping more soundly too. You’ll find more helpful information on eating and cooking grain-free as well as eating organically at Carrie’s site, and while you’re there check out her tasty recipes. Good stuff y’all.

The recipe I’m sharing with you today, Chocolate Coconut Mini-Muffins, is one that I adapted from one of Carrie’s for a grain-free dessert option during the holidays. I made two batches. Neither of which lasted long. And I promise, when I say that the grain wasn’t missed, it wasn’t missed. If they had been part of a party dessert spread, they would have been gobbled up without anyone knowing they were grain-free. And no wonder, made with a base of pecan meal and coconut flour, what’s to miss?

Carrie’s original recipe called for almond flour or meal, but I ran across some pecan meal which I used for the first batch. Since I had a bunch of pecans on hand, I decided to make some pecan meal myself for the second batch.

A bit of a review here…I don’t typically like to mix reviews or sponsored posts in the food section, and while this isn’t a paid post, KitchenAid did recently send me their 13-cup food processor to try out. I decided making pecan meal would be good way to give it a go. My other food processor has worked okay over the years, but at only a 7-cup capacity, I found myself having to work in batches much of the time. The 13-cup KitchenAid quietly whizzed through 24 ounces of pecans in no time, creating the perfect pecan meal for this recipe. Seriously easy. Almond meal is next. And I’m looking forward to making fresh salsa without concerns of overflow come summertime with this big daddy. I see mega salsa production in my future.

My only quibble about this processor happens to be my top compliment: It’s big. But it’s big enough to be a multi-tasker in the kitchen, so there will be no problem making room for it to reside.

Back to the recipe…

A little bit of mixing is all that’s needed.

In addition to substituting pecan meal for almond meal, I dropped the chopped pecans, and added Hershey’s Kisses.

Because we all know things are better with a chocolate kiss, right?


The Hershey’s Kisses (I used Dark Chocolate, but any variety would work well) were added, upside down, to the batter filled liners.

So easy.

And so worth it.

Chocolate Coconut Muffins #gluten-free #grain-free

Other than the pecan meal, and a little bit of coconut flour (which is oh, so wonderful), the ingredients are pretty basic. And the prep is quick–almost as quick as they disappear. No joke, even if we don’t stick with grain-free forever, this is a keeper in our home. Any gluten-free friends would be well-advised to try this one out.

Happy baking y’all!


One tip: After making two batches, with and without liners, I found that using paper liners worked much, much better. So use paper lines, because I said so. Do it.

Coconut Chocolate Mini Muffins
Prep time
Cook time
Total time
Adapted from Carrie Vitt's Pecan Coconut Muffins from
Serves: Makes 24 mini-muffins.
  • ¾ cup pecan meal (almond meal/flour may be substituted)
  • 3 tablespoons coconut flour
  • 1½ teaspoons baking powder
  • ½ cup dark brown sugar
  • ½ cup shredded coconut
  • ½ cup salted butter, melted
  • 1½ teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • 24 Dark Chocolate Hershey's Kisses (any variety of Hershey's Kisses can be substituted)
  1. Preheat oven to 350°F and line mini-muffin pan with paper liners.
  2. In a large bowl, whisk together pecan meal, coconut flour, baking powder, brown sugar and shredded coconut.
  3. Add butter, vanilla, and beaten eggs; combine well.
  4. Spoon batter evenly into mini-muffin cups (makes 24). (Afterthought/edit: Since the batter is kind of thick, I gently pressed it downed into the cups a bit, not much, just a little.)
  5. Gently press a Hershey's Kiss upside down into each batter filled mini-muffin cup.
  6. Bake 11-12 minutes or until golden brown.
  7. Let cool, or serve right away. (If I were you, I'd serve right away–they are yumilicious while still warm.)
  8. Store in airtight container at room temperature for up to 3 days.

Chocolate Coconut Muffins #gluten-free #grain-free

(As I said above, this was not a paid post, but KitchenAid did graciously send me a 13-cup processor to try and keep.)

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  1. 1

    Deliciously Organic says

    Love this adaptation!! I can’t wait to try them. I’m so glad we got to know one another better on our recent trip. You are a ball to be with!

  2. 3


    I’ve been reducing grains in my diet lately as well and enjoying using nut meals and coconut flour instead. It’s a learning process for sure at this point but I’m all about trying new things! I can’t wait to give these little guys a try.

  3. 6

    Jeanette says

    Love these cute little grain-free muffins. I’ve been reading The Wheat Belly and I have to say the concept of grain-free eating is intriguing.

  4. 8


    You go girl!! SO proud of you for going grain free… that is not easy! But you sure do make it look unbelievably delicious!

  5. 9

    HighHopes says

    I’m getting back on track starting the New Year and this is not helping. This looks delicious. I have a few more days to try this.

  6. 11

    TidyMom says

    These look and sound amazing Amy!!!…….I’m dying to get my hands on that food processor! I’ve never owned one!

    Happy New Year!

  7. 12


    These look wonderful! I’ve debated going grain-free, but I haven’t taken that step yet. This might be one small tiptoe in the right direction.

  8. 15


    These look awesome. One that I’ll need to share w/ my gluten free Mom! Congrats on making the switch. Is it tough to bypass goodies with grains in them, or are you totally on a mission to exclude all?

    • 16


      We’re not on a complete switch over. Just trying to tame and moderate our eating habits a bit. Will probably gradually add things back in. But so happy to discover baking with grain-free options to not be tasteless.

  9. 18

    shauna says

    Yummy, these look SO good! I am planning to make these this weekend – thanks!

  10. 22


    Great recipe! While I don’t completely avoid grains, I do try to limit them, and I love using nut meals and coconut flour in baking. Happy New Year Amy, and I hope to see more of you in 2012!

  11. 23


    I love baking with almond meal…now I must get on with the pecan meal too! These are fun and oh so tempting. Love the little kiss in there too.
    Happy New Year Miss Amy! xo

  12. 26

    Marly says

    Wow – I love these! I haven’t heard of grainfree before, but I’ve been avoiding gluten for awhile and these muffins certainly fit the bill. I can’t wait to try them!

  13. 28


    This looks so yummy!

    I really love how they are small. I’m trying to lose some of my holiday weight, but I still have to have a small treat each day. This is a perfect small sweet treat to tide me over, plus it’s a healthier treat! Score!

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