These Chocolate Coconut Maca Muffins are a great healthy muffin recipe for kids to have on hand for busy school mornings. They are also a fun healthy snack option when you’re in a pinch….best of all your kids (or husband who eats like a kid) won’t be able to tell that they’re good for you!
You can feel good about the healthy fat from coconut oil and the low amount of added sugar, with only 1/4 cup of cane juice for the entire recipe. They are not officially gluten free because of the spelt, since spelt is a distant cousin of wheat, but for those without serious gluten sensitivities, they are a great alternative to a traditional muffin.
These chocolate maca muffins also double and freeze well. I like to keep a stash of healthy homemade muffins on hand in my freezer for those mornings when I hit the snooze button one too many times. Or just for any morning. Or afternoon. Because they’re yummy. 🙂
- 1/2 cup organic extra virgin coconut oil
- 1/4 cup cane juice
- 1/2 banana
- 1 and 1/4 c organic unsweetened applesauce, room temp
- 1 tsp vanilla
- 1/4 cup filtered water, room temp
- 2 eggs, room temp
- 1 cup organic spelt flour
- 1/2 cup almond meal
- 1/2 cup unsweetened cocoa powder
- 1/2 cup organic ground flax / flax meal – (can also sub chia seeds for an energy boost and a slight crunch to the muffins)
- 2 tbsp organic raw maca powder
- 1 and 1/2 tsp baking soda
- 1/2 tsp himalayan pink sea salt
- 1/2 cup organic unsweetened coconut
- Optional: for an extra yummy variation, add 1/3 cup chocolate chips to the maca muffin batter.
Directions for Chocolate Coconut Maca Muffins:
- Preheat oven to 350°. Line muffin pan with parchment paper liners.
- Cream together oil and cane juice using mixer. Keep mixer on while adding the following in order: banana, applesauce, vanilla, and filtered water. Mixture will get creamy and smoother/frothier.
- Add eggs, one at a time, while keeping the mixer on until both eggs are mixed in. (Note: If your eggs, water and applesauce aren’t at room temp, the mixture will be lumpy instead of creamy. The end result will be the same, but it won’t look the same along the way.)
- In a separate bowl add all the dry ingredients, except the shredded coconut, and mix with a fork to combine.
- Add dry ingredients to the wet ingredients and mix gently by hand until fully combined, being careful not to over mix. The texture will appear mousse-like.
- Gently fold in the shredded coconut (and chocolate chips, if using).
- Spoon batter into the muffin pan. I find an ice cream scoop will yield quick and clean results when spooning batter.
- Bake for 15-20 minutes, depending on your oven. Test for doneness by inserting a fork. Maca muffins should be moist.
- Makes 12 healthy maca muffins.