Chocolate Cherry Coconut Flour Muffins

Cherry Chocolate Coconut Flour Muffins-
Every gal needs some chocolate in her life so I made these for my gluten free friends at Bible Study that way they could enjoy the snacks too. You would never guess that they are gluten free. I bet these would be amazing with chocolate icing but I loved them just how they where. I’m thinking about making these for my Tea with my younger girls and their friends this Sunday, so I’ll probably make a icing for them then.

Chocolate Cherry Coconut Flour Muffins
  • ½ cup sucant or ¼ cup of honey
  • ½ cup whole fat coconut milk
  • ¼ cup coconut flour
  • ¼ cup cocoa powder
  • ¼ cup cherries, quartered (frozen, fresh or canned)
  • ¼ cup coconut oil, melted
  • 3 eggs, pastured
  • 1 TBS vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  1. Mix the dry ingredients together in a bowl.
  2. Add the wet ingredients and stir until throughly mixed. If the batter is too dry add a couple table spoons of coconut milk at a time until it is wet.The batter will be thick but you don't want it dry. Coconut flour absorbs liquid like a sponge so you want to be sure to add sufficient liquid.
  3. Gently fold in the cherries.
  4. Preheat the oven to 325 degrees F.
  5. Grease your muffin tin with coconut oil or use muffin papers.
  6. Spoon the batter into the tin ⅔ of the way full.
  7. Bake for 20-25 minutes.
  8. You will know that the muffins are done when you poke the center of a muffin with a tooth pick or fork and it comes out clean.


Do you like my little friend that thought the muffin looked good?

This post is part of Hearth and Soul, Fat Tuesday, Simple Lives Thursday, 

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. I found you through your guest post at Passionate Homemaking, and I am SO excited about this recipe you have no idea. I got a great deal on cherries at a farmer’s market so I pitted them and froze them, and I’ve been looking for a gluten-free chocolate cherry SOMETHING to make with them. I have almost all the ingredients, just have to get the honey. Thank you!

  2. Anonymous, yes, I used canned coconut milk. Thai Kitchen is my favorite. I plan on learning to make my own sometime soon. It’s much more frugal!

  3. Anonymous says:

    Do you use the coconut milk in the can?

  4. Your muffins sound delicious! I love chocolate and cherries together, and the coconut flour would give a lovely flavour as well as being gluten free. Thank you for sharing this recipe with the Hearth and Soul hop.

  5. I like coconut, but never had chance to use coconut flour, sure chocolate and coconut make a wonderful combo. thanks for sharing with hearth and soul blog hop.

  6. Thanks for sharing another great muffin recipe with the Hearth and Soul Hop. This recipe sounds delicious!

  7. Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit on Sunday for
    Sunday Snippets – your post from Fat Tuesday may be featured there!

    If you have grain-free recipes please visit Wednesday night for a grain-free linky carnival in support of my 28 day grain-free challenge starting Wednesday!

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