Chocolate Coconut Mini-Muffins Recipe

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?

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.

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.

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 DeliciouslyOrganic.net.
Serves: Makes 24 mini-muffins.
Ingredients
  • 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)
Instructions
  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.)