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.
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.
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.
In addition to substituting pecan meal for almond meal, I dropped the chopped pecans, and added chocolate kisses (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 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.
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)
- Preheat oven to 350-degrees F and line mini-muffin pan with paper liners (makes 24).
- In a large bowl, whisk together pecan meal, coconut flour, baking powder, brown sugar and shredded coconut.
- Add butter, vanilla, and beaten eggs; combine well.
- Spoon batter evenly into 24 lined mini-muffin cups. Gently pressed batter downed into the cups a bit, not much, just a little.
- Gently press a chocolate kiss upside down into each batter filled mini-muffin cup.
- Bake 12-15 minutes or until golden brown.
- Let cool, or serve right away. (If I were you, I’d serve right away–they are yumilicious while still warm.)
- Store in airtight container at room temperature for up to 3 days.
Adapted from Carrie Vitt’s Pecan Coconut Muffins from DeliciouslyOrganic.net.
More muffin recipes you will enjoy:
- Chocolate Chip Muffins Recipe
- Cranberry Pistachio Chocolate Muffins Recipe
- Apple Cinnamon Muffins Recipe
Originally published December 29, 2011.