Chocolate Coconut Mini Muffins Recipe

Delicious Chocolate Coconut Mini Muffins, made with pecan meal and coconut flour, are a nice grain-free treat for after school or any special occasion.

Grain-free Chocolate Coconut Mini Muffins Recipe |

A few years ago my friend Carrie, from Deliciously Organic, shared her story of going grain-free with me. Ever since we’ve intentionally cut back on grains from time to time, totally cutting them out a few times to try to gain a bit more balance. It’s always good for us to assess what we’re eating and tweak back to moderation. Although we don’t eat a full grain-free diet, you will find more helpful information on eating and cooking grain-free, as well as eating organically, from Carrie. She has amazing recipes!

The recipe I’m sharing with you today, Chocolate Coconut Mini-Muffins, is one that I adapted from one of Carrie’s recipes for a grain-free treat for any day or 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.

how to make pecan meal

A whiz in a food processor is all that is needed to make your own nut meal. Add shelled nuts and process just until meal it produces. After that a little bit of mixing is all that is needed to create this tasty mini muffin batter.

Grain-free Chocolate Coconut Mini Muffins Recipe |

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

Grain-free Chocolate Coconut Mini Muffins Recipe |

Because we all know things are better with a chocolate kiss, right? Exact-a-mundo.

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

Grain-free Chocolate Coconut Mini Muffins Recipe |

So easy. And oh so worth it.

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! This recipe is a keeper! Any gluten-free friends would be well-advised to try this one out.

Grain-free Chocolate Coconut Mini Muffins Recipe |

Coconut Chocolate Mini Muffins

A delicious grain-free mini muffin made with pecan flour and coconut flour.


  • 3/4 cup pecan meal (almond meal/flour may be substituted)
  • 3 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup dark brown sugar
  • 1/2 cup shredded coconut
  • 1/2 cup salted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • 24 dark chocolate kisses (any variety of chocolate kisses may be substituted)


  1. Preheat oven to 350-degrees F and line mini-muffin pan with paper liners (makes 24).
  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 24 lined mini-muffin cups. Gently pressed batter downed into the cups a bit, not much, just a little.
  5. Gently press a chocolate kiss upside down into each batter filled mini-muffin cup.
  6. Bake 12-15 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.

Adapted from Carrie Vitt’s Pecan Coconut Muffins from

More muffin recipes you will enjoy:

Originally published December 29, 2011.