Muffins - Chocolate Cherry Coconut Flour


  • ½ cup sucanat 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 thoroughly mixed. If the batter is too dry add a couple tablespoons 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.