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Plant-Based Chocolate Coconut Muffin Recipe

Posted on August 2, 2019

Vegan chocolate muffin recipe

This Chocolate Coconut Muffin recipe whips up beautifully and offers a dairy-free, Paleo and keto-friendly start to your day! Made with Laird Superfood Cacao Creamer and full of flavor. 

Servings: 9 muffins


  • 3 large eggs
  • 1/2 cup water 
  • 1 tsp vanilla extract 
  • 1 cup almond flour 
  • 1/4 cup coconut flour 
  • 1/4 cup Cacao Superfood Creamer 
  • 1/3 cup Organic Coconut Sugar or natural sweetener of choice 
  • 2 tsp baking powder 
  • 1/4 tsp salt
  • 1/4 cup melted coconut oil (or avocado oil) 
  • 1/3 cup dairy-free, sugar-free dark chocolate chips 
  • 1 tbs Unsweetened Superfood Creamer (to sprinkle on top)


  1. Preheat oven to 325F, line muffin cups with liners 
  2. Using a blender, mix together eggs, water, vanilla extract
  3. Add almond and coconut flours, Cacao Superfood Creamer, coconut sugar/sweetener, baking powder and salt. Blend well until smooth. Add melted coconut oil and blend until combined. 
  4. Stir in chocolate chips but leave some to sprinkle on top
  5. Pour batter into muffin cups and top each one with a few more chocolate chips 
  6. Bake for 20-25 minutes until firm. When cooled, before serving, sprinkle some Unsweetened Creamer on top. 


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