These gluten free coffee cake muffins are made light and fluffy with coconut flour and studded with chocolate chips and crunchy toasted pecans! Perfect for breakfast or a sweet snack!
The light and fluffy gluten free coffee cake muffins are made with coconut flour, my new favorite gluten free flour to cook with! Have you ever cooked with coconut flour before? I love it now, but we didn't exactly start off on the best foot.
You see, coconut flour soaks up a lot of liquid, a fact I was not aware of when I tried to make coconut flour shortcakes and replaced white flour for coconut flour one to one. I took a bite and it literally soaked up all the liquid in my mouth. I had to chug an entire glass of water to rehydrate! It was AWEFUL!
But now that I know lots of liquid and eggs is the key to baking with coconut flour, I'm slightly obsessed. I will say, they do make the best gluten free pancakes, and adds cakey flavor to my favorite oatmeal cookies.
Baking with Coconut Flour
Coconut flour is made from coconut flesh. It’s a byproduct from making coconut milk. After the coconut flesh has been soaked and “milked” the remaining coconut gets dried out and ground into a flour. It’s high in fiber with 5 grams in a couple tablespoons. If you don’t like the taste of coconut, don’t worry! It has a very light coconut flavor you can hardly taste at all.
Honestly, I think my best bit of advice for baking with coconut flour is sticking with established recipes, like these gluten free coffee cake muffins! It’s tricky to get the liquid balance right so just let someone else to the testing for you!
You can find coconut flour at most well stocked grocery store, or order it online.
Guys, I really think you’re going to love these gluten free coffee cake muffins! I mean, there’s chocolate chips AND a cinnamon-pecan topping involved so how could you not? I love to whip up a batch of these on the weekend and freeze a few of them for later. Just pop them in a microwave for 30 seconds and you’ve got a grab and go breakfast!
Gluten Free Coffee Cake Muffins with Chocolate Chips
1 cup chopped toasted pecans
1/4 cup plus 2 tablespoons melted coconut oil, divided
1/4 cup plus 2 tablespoons maple syrup, divided
1 1/2 teaspoons cinnamon
3/4 cup coconut flour
3/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canned coconut milk
3/4 cup dark chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, mix together pecans, 2 tablespoons melted coconut oil, 2 tablespoons maple syrup, cinnamon and a pinch of salt. Set aside.
In a large bowl, whisk together coconut flour, tapioca starch, baking powder and salt. In a medium bowl, whisk together eggs, coconut milk, 1/4 cup melted coconut oil, 1/4 cup maple syrup. Stir wet ingredients into dry. Stir in chocolate chips.
Place 9 cupcake liners in a 12-well muffin tin. Divide half the batter between the muffin tins. Dollop spoonfuls of the pecan mixture on top, reserving half. Top with the remaining batter, then top the muffins with spoonfuls of the remaining pecan mixture.
Place in the oven and bake 25 minutes.