How about some gluten-free Cocoa-Nut Muffins for March Muffin Madness? That’s today’s contribution thanks to Cheryl Harris of Gluten Free Goodness.
Cocoa-Nut Muffins from Gluten Free Goodness
Cheryl’s “chocolaty” muffins are gluten free, dairy free, egg free, refined sugar free, and vegan, and—no surprise here—have just been added to my “must make” list! As mini muffins, they might end up more like Cocoa-Nut Bites in my house. Just sayin’.
Enjoy learning more about Cheryl and her Cocoa-Nut Muffins, and see the whole line-up of bloggers, blogs, and muffin recipes here.
Cheryl is another good blogger friend (and friend in real life!). She is a registered dietitian and nutritionist who lives and works in northern Virginia. She is considered the “go-to” nutrition expert on celiac disease and following a gluten-free diet for the DC Metro area. In fact, Cheryl was selected as one of the top area nutritionists by the Washingtonian (February 2014).
Long before I met Cheryl in person, she graciously shared a guest post on inflammation and healing here on gfe and later she presented to my gluten-free support group.
Cheryl Harris of Harris Whole Health and Gluten Free Goodness
Some of Cheryl’s best works are her videos on celiac disease and gluten-free living. They’re comprehensive and really very helpful. I’ll admit that I’m not always one to take the time to watch videos, but quite often you gain more knowledge hearing and seeing information than you do just reading about it. If you’re new to gluten-free living or feel you need a refresher, be sure to check them out.
One of the things I love about Cheryl is how supportive and non-judgmental she is in her work and on her blog, as well as in real life. For example, twice a year, Cheryl hosts self-care retreat events (July Self-Care Retreat and December Sanity Challenge), where she leads a group of bloggers in reminding folks to take care of themselves and guiding them in different areas of their lives. The retreats include a Facebook group with daily posts and support, most of them from Cheryl.
I also appreciate that she is always willing to share her own personal story in the hopes of helping others. And she never buries her head in the sand when misinformation and misdirection take place; she faces the issues head on—in a constructive way. I highly recommend the following posts from Cheryl.
~ Calories, Weight, and a Whole Lotta Garbage
~ Ditching Food Guilt and Creating a Bigger Conversation
~ Is Sourdough Wheat Bread Safe on a Gluten-Free Diet?
Sometimes Cheryl makes delicious, but healthier goodies as she has for us today. Here are a few more of her simple and tasty treats.
~ Intense Chocolate Almond Bites
~ Pralines (these are simply amazing!)
You can learn more about Cheryl, her programs, and her approach at her blog, Gluten-Free Goodness, and her main site, Harris Whole Health. Look to her blog for common sense advice on gluten-free living, great recipes, and many helpful discussions, and look to Cheryl via Harris Whole Health for additional expert advice on living gluten free. But you don’t have to limit yourself to simply reading her sites. If you’re new to gluten free and need help figuring out how to be completely gluten free with a healthy diet (and one that you will enjoy) or are a long-time gluten-free person who is still struggling with the diet or perhaps have been diagnosed with additional intolerances, Cheryl can help. In my personal opinion, we get the most benefit from getting this type of guidance from someone who not only has the official expertise, but also lives gluten free “24/7”. Therefore, Cheryl is an excellent choice for your personal dietitian/nutritionist. She counsels clients in person, via telephone, and via Skype. (See her contact information here.)
And now, here’s Cheryl telling you a little about herself before she gets to those gluten-free Cocoa-Nut Muffins of hers!
I was excited when Shirley asked me to join March Muffin Madness. I confess: I rarely make muffins. I looked back at my blog, and the last muffin recipe I made was Carrot Muffin Cakes back in 2008 when I briefly deluded myself into thinking I could eat rice. 2nd confession: I’ve never seen March Madness, and it’s not on my bucket list, either. Muffins are the closest I get.
As most of you know, grain-free and egg-free muffins that are light and fluffy are pretty hard to come by, but I generally welcome a good challenge and an opportunity to play. The first several batches were quite spectacular flops, and then… magic happened.
These are absolutely delicious—chocolaty, tender, moist, just enough sweet and really easy to make. Of course, I had to make them a few times just to make sure the recipe works. If you strictly avoid cane sugar like I do, make chocolate using this super-quick recipe or use walnuts alone. Delish either way!
I’m curious to try them with honey. If you do, let me know!
Gluten-Free Cocoa-Nut Muffins Recipe
Cocoa-Nut Muffins Stacked Gluten Free Goodness
Gluten-Free Cocoa-Nut Muffins
Ingredients
Wet:
- 2/3 cup maple syrup
- 1/3 cup coconut cream (cream skimmed from top of a full-fat coconut milk after chilling for 24 hours or more)
- 2 droppersful vanilla stevia
- 2 tsp vanilla
Dry:
- 1 cup blanched almond flour
- 2 TBSP coconut flour
- 2 TBSP arrowroot flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 3 TBSP unsweetened finely shredded coconut
- ¼ cup chopped walnuts and/or ¼ cup mini chocolate chips (optional)
- Extra walnuts or chocolate chips as toppings
Instructions
- Preheat oven to 350. Measure maple syrup in a glass measuring cup, and add in the coconut cream, stevia and vanilla. Put the measuring cups in the oven while it’s heating to soften the coconut cream. Place the muffin liners in the mini pan.
- Stir together the dry ingredients from almond flour through salt, sifting if necessary if there are lumps. Add wet into dry and stir until combined. Mix in the shredded coconut, walnuts and chocolate chips.
- Fill muffin liners to the top and pop in the oven. Bake 14-15 minutes until tops are browning.
- Allow to cool and enjoy!
Notes
Makes 24 mini muffins.
Originally published March 16, 2014; updated February 16, 2024.
Linda S says
These sound really good. I wonder if I could omit the stevia since I think the maple syrup should make them taste sweet enough?
Cheryl Harris says
Linda,
I have made them without the stevia and I like them but my sweet tooth hubby prefers them “with”! The maple, almond and coconut do give a good bit of sweetness.
Laurel says
I bought some organic stevia powder hoping it wouldn’t displease my taste buds as much as the liquid one buys. So, this being a test case, what do you suppose 2 droppersful to equal – 1/2 tsp? In any case I’ll definitely be trying these soon. Pinterest Ho.
Cheryl Harris says
Laurel:
I generally use 2 droppersful of stevia for about 1/4 tsp stevia concentrate. Stevia packs quite a punch!
Laurel says
Thanks! You really do have to use a light hand.
susan reed says
Trying these tonight! NEED CHOCOLATE!
Kristen says
Love a grain-free chocolate muffin!
Kathryn says
Shirley, every muffin recipe you’ve posted is different and looks amazing – loving them all.
Cheryl, this recipe contains so many favorites! I’m kicking myself that I’m out of arrowroot now. Will pick some up and try these soon. =D
Cheryl Harris says
Love to hear what you think, Kathryn! I’m sure corn starch is a perfect sub if you’ve got that on hand.
Susan says
These muffins are chockful of a lot of my favorite ingredients!
Jamie S says
Yummmmm,, off to place my coconut milk in the fridge. 😉
Melissa says
Yeah, maple syrup! I’m sure that’s the proper sweetness for me. =) These sound wonderful. Perfect for a hiking snack!
Cheryl Harris says
I bet!
Marilyn B says
I need to avoid sugars as well as gluten. Could I make it with all stevia? If so, how much?
Cheryl Harris says
Marilyn,
If you decide to make it all with stevia, you’d need to add in something with moisture to compensate for the lack of maple syrup. Maybe a banana, maybe applesauce, maybe yogurt? I’d love to hear how it goes for you.
Cassidy @ Cassidy's Craveable Creations says
These look great! I’ve been trying to perfect a grain free chocolate muffin recipe but just haven’t been able to get it right, thanks so much for this recipe!!!
-Cassidy
patricia says
I will be trying these, most likely with honey.
Cheryl Harris says
Let us know how it goes, Patricia!
Bev says
Anything chocolate is good. Intrigued to watch the video on Raynaud’s.
Venessa F. says
Wow! These sound delicious, thanks!
Amanda says
This is the first allergy friendly recipe I’ve seen for chocolate muffins – thank you!
Amanda
Mary Tokar says
My girls would love these!
Cindy W. says
These muffins sound wonderful. Thank you for sharing!
Amy W says
Yummy! Thanks for the recipe!!!
Heather says
Mmmm, these might be too rich for my breakfasts, but what a yummy snack!
Katie says
Well it’s chocolate..and coconut…enough said 😀
cheryl harris says
Exactly!
julie says
another great recipe-thanks
Lindsay Ham says
She sounds like the most fun girl! Can’t wait to try these!
Michelle Cantwell says
Looks good but we have chocolate allergies in our house!
cheryl harris says
Oh, boo. Now I wonder if it would work with carob!
Sharon says
Will make these as an after school snack for the kids. I’m sure they will love them!
Laureen says
Not a fan of coconut… I could probably just skip the flakes and be okay.
Elise says
Sound delicious! Making them right now for the girls for an after school treat!
Tessa@tessadomesticdiva says
Look pretty wonderful!
Kinsey says
look yummy and filling
Heather says
I can’t wait to try these. I don’t have “treats” very often.
Marianne says
These go on my must try list! They sound scrumptious 🙂
Carina says
Great for a chocolate fix!
Vicky says
Healthy and chocolatey, what more can a lady ask for?
Emily says
These sound like chocolate without the guilt–thank you!
Molly (Sprue Story) says
Yum! Love the clever name, and the muffins certainly don’t look bad either. 😉
Laurie says
Ok, there’s hope for me with these…no almonds allowed, so I’ll try subbing a different flour. Thanks for sharing.
Pamela Hurlbert says
What could I substitute for the vanilla stevia?
Cheryl Harris says
plain stevia is fine, and so is chocolate, or you can simply omit it.
Erin says
Looks very good.
Megan Hart says
These sound good, I love coconut!
Teufelchen says
I am going to use brazil nuts instead of walnuts, since I am out of walnuts currently.
But they Sound to delicious to resist.
Cheryl Harris says
nom!
Stephanie says
I’m always willing try new chocolate recipes. 🙂
Wendy says
These remind me of chocolate macaroons. Guess I’m going to have to try it to see if it’s close.
Cheryl Harris says
Hi Wendy–
I find macaroons to be really dense. These are lighter than macaroons. Love to hear what you think!
susan reed says
so good!
Lewann Rice says
Drooling over here!
Tracy Mann says
These will be made soon. Chocolate and coconut… My jam!
Laura O| Petite Allergy Treats says
Wow! These looks great! Love all the nutrition associated with the ingredients!
Melanie Binkley says
another good one to consider! thank you!
Ilissa says
Mmmm chocolate!
Sarah says
Can’t have too many chocolate muffin recipes!
Lori Lewis says
Chocolate are always a hit in this house with 5 kids – will have to try these ones, thank you for the recipe!
Lindsey says
I’ve never used coconut cream in muffins. Must try!