Home Chocolate Desserts Coconut Brownie Muffins

Coconut Brownie Muffins

by Emily Meyer

This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.

Hi guys!

I hope you had a fun weekend. I’d say the most eventful part of mine was getting all my meals made for the week and going to a trampoline park. Have you ever been to one of those? So much bouncing. I suggest not going on a full stomach though! I might have made that mistake.

I made these delicious Brownie Muffins because one of my friends requested them! Well she specifically requested a muffin recipe that’s easy. Less steps and less ingredients. I will admit sometimes when making things allergy free (especially egg free) you end up using like 3 different bowls and about 10+ ingredients. If you are a serious baker like me, then that’s no problem and just adds to the fun. However, I do understand that some people want quick recipes so they can move on to the eating part and spend less time in the kitchen.

When I was making these, I honestly wasn’t sure if they would hold up. They don’t really have any egg substitute besides the flax that is mixed in. They don’t have any oil. And they don’t have any starches (like potato starch or tapioca starch). But they actually came out really great! They were dense but not in a bad way. They were dense like a brownie (hence their name). They were also very soft at the same time which was really nice.

So if you are not a huge baker or if you like to bake but don’t have a lot of time, this recipe is for you! Very simple steps. You won’t dirty a lot of dishes. And you don’t need a lot of ingredients! Oh yea and then you get to enjoy some chocolatey goodness!

Coconut Brownie Muffins

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Serves: 12


  • 1/4 cup cocoa powder
  • 1 cup canned cream (you can get this at Trader Joe’s – you can also use regular full fat canned coconut milk)
  • 2 tablespoons ground flax seeds
  • 3/4 cup coconut sugar
  • 3 cup oat flour
  • 1/2 cup chocolate chips
  • 1/2 cup shredded coconut
  • 2 teaspoons baking powder


  1. Preheat your oven to 350ºF
  2. Melt the coconut milk and cocoa powder in a pot over medium heat on the stove top. Make sure you continue to whisk and turn down if the chocolate is close to burning. Once they are both melted add in the sugar and stir until the sugar is melted. Then stir in the flax seeds and set aside for 6 minutes. This will allow the liquid time to thicken slightly from the ground flax seeds.
  3. While the liquids are sitting whisk together the oat flour, chocolate chips, shredded coconut and baking powder.
  4. Make a well in the middle of your dry and ingredients and pour in the liquids. Mix with a rubber spatula until combined. You might feel like there’s not enough liquid but just keep mixing. Once combined do not over mix.
  5. Spoon them into a greased muffin pan filling each one up to the top.
  6. Bake in the center of your oven for 15 – 20 minutes. They are done when a toothpick comes out dry. They may feel slightly soft to the touch while but be sure to not overcook as they will dry out. Let them cool completely before removing.


You will be using about 1/2 a can of coconut milk. When it's cold the fat separates from the liquid in canned coconut milk. Because of this, it's best to melt it all in the pot you will be using then separate out the amount you need for this recipe.

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