Chocolate Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/4 cup coconut flour
3 tablespoons cocoa powder
1 teaspoon cinnamon
pinch of salt
1/2 teaspoon baking powder
1 medium sweet potato, cooked and mashed
4 eggs
2-3 tablespoons honey (depending on sweet you want them)
1/2 cup coconut oil, melted
1 teaspoon of vanilla extract
1/2 cup coconut flakes (optional – you could also add dark chocolate chips or nuts)
Coconut Cream Concentrate, melted

1. Preheat the oven to 350. Prepare 12 muffin cups (lightly grease or line with paper liners).

2. In a medium mixing bowl, sift coconut flour, cocoa powder and cinnamon and salt together, add baking powder.

3. Combine sweet potato, eggs, honey, coconut oil and vanilla; whisk until well blended.

4. Add in dry mixture.

5. Fold in coconut flakes or other add-ins.

6. Divide the batter among the 12 cups. Bake for 18-20 minutes or until a knife comes out clean!

7. Drizzle some coconut cream concentrate on top and enjoy! You can leave this step out if you want to store them. They keep well in the freezer!

Recipe submitted by Sarah, Abilene, TX

Submit your recipe here!

Published on April 12, 2013

Be the first one to rate!

8 Comments

Anbu September 16, 2015 at 12:44 am - Reply
```
It turned out really good. I loved it
```

Leona July 13, 2014 at 7:22 am - Reply

These were great, thank you for posting! I added 1/4 cup of coconut oil instead and about a cup of mashed sweet potato – as I wasn’t sure how much a medium one was.

The coconut flakes were a good addition and I also added a small handful of dark chocolate chopped up. I had mine with pouring cream, but I am going to try coconut cream tomorrow. Yum!

Loonkin September 24, 2013 at 6:15 pm - Reply

These are pretty good.  Mine just came out of the oven, so I’ll have to see what they taste like when they cool down a bit.  I forgot to add baking powder, but they seem to be fine without it, maybe just a bit denser.  The recipe seems to be geared for people that like things on the less sweet side, which I normally do, but I added 2 tablespoons of honey and used a glycerin vanilla extract and a sufficiently large enough sweet potato and I find that my sweet tooth is not getting satisfied by this recipe.  Next time I make these, I will add probably another 2 or 3 tablespoons of sweetener, and maybe try coconut sugar plus honey next time.  I amended these muffins this time with hazelnuts and flax.  I’m going to go try another one.  Enjoy!

Kristin August 12, 2013 at 1:14 pm - Reply

There seems like alot of oil in the recipe for 12 small muffins.  They tasted good, but next time I will try 1/4 cup oil instead.

ANNE July 24, 2013 at 2:36 pm - Reply

how much is one medium sweet potato? I mean they vary in size so much it seem kind of a vague amount. I wanna make these but don’t want to waste the ingredients if I ruin it with too much potato or too little.
Thanks

Carie May 23, 2013 at 7:54 pm - Reply

Doubled the recipe and ready to put in the oven. They smell so good and the kids swiped some batter! Thanks

Sarah:) April 14, 2013 at 4:12 pm - Reply

Click on the ingredient, it’s hyperlinked….

jane April 12, 2013 at 8:38 pm - Reply
```
Where do you get coconut flour?
```

Chocolate Coconut Muffins