Chocolate Coconut Cacao Muffins Recipe

The mystery muffins are revealed! Did you guess the flavor? They are…

Chocolate Coconut Cacao Muffins!

But, I guess you already read that in the title, right? Anywho, these could be a fun weekend project if you’re looking for something to bake.

I was inspired by a recent walk through the bulk bins at my local health food store to make these. I noticed they had a newer product – cacao nibs. I figured I’d get a small bag and do something interesting with them. In the past, I’ve only thrown them into oatmeal or into the morning coffee grounds pre-brewing (makes it taste sort of chocolate-y). Since I’ve been on a pretty big muffin kick lately, and I’ve never really seen cacao muffins (though I’m sure someone out there makes them), I thought it would be fun to bake up a new muffin flavor.

Tossing cacao nibs into plain muffin batter seemed too boring, so I thought about adding cacao powder, too, to up the cacao ante. Unfortunately, I didn’t have any cacao powder on hand, so cocoa powder it was. And just for kicks, I decided to use coconut milk and add coconut flakes to the batter. Because…why not? I love the way the coconut flakes get nice and toasty while the muffins bake. Of course, if you don’t like coconut, you can sub out a different kind of milk and omit the coconut fakes. My muffin recipes are pretty adaptable and forgiving, so make them as you like!

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

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Chocolate Coconut Cacao Muffins Recipe

  • Author: Diana of
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x


Cacao nibs add a chocolatey bite to this Chocolate Coconut Cacao Muffins Recipe without all the excess sweetness of chocolate chips. But, if you’re feeling a more sugary muffin, feel free to make the switch. If you’re not a coconut fan, you can sub out a different milk and omit the coconut flakes. If you are a coconut fan, you may want to toss in an extra handful of coconut flakes. Bake these up for a healthy take on cocoa-laced muffins that seem more indulgent than they actually are.
*Vegetarian, Vegan options listed*


  • 1 cup unbleached all purpose flour
  • 3/4 cup spelt flour (or sub your favorite flour)
  • 1/2 cup cacoa nibs, plus additional for garnish
  • 1/2 cup coconut flakes (finely grated/shredded), plus additional for garnish
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sucanat (or sub sugar for a sweeter taste)
  • 1/4 cup canola oil
  • 1 egg (or flaxseed eggs for a vegan recipe)
  • 1 cup canned coconut milk (be to sure shake can well before using)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • non-stick spray or muffin liners


  1. Pre-heat oven to 350 degrees F. Prepare 12 cup muffin tin with either muffin cups or non-stick spray.
  2. In a large bowl, combine all purpose flour, spelt flour, cacao nibs, coconut flakes, cocoa powder, baking powder, and salt. Whisk till evenly combined.
  3. In a medium bowl, whisk together sucanat and canola oil. Whisk in egg. Add coconut milk, vinegar, and vanilla extract. Whisk till evenly combined.
  4. Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix – batter will be a little lumpy).
  5. Evenly distribute batter into each cup of a 12-cup muffin tin (should fill muffins cups pretty full). Top each muffin with a little bit of cacao nibs and coconut flakes.
  6. Bake muffins for 18-22 minutes, until muffins are cooked through (a toothpick inserted in the center of the muffin or loaf comes out clean). Note: It will be hard to tell when the muffins are done since the cocoa powder gives them a naturally dark color, and it will be hard to see when the edges start to brown, etc. Your best bet is to use the toothpick check.
  7. Let muffins cool till they’re safe to touch. Serve warm or wait longer and serve room temperature. Enjoy!


Note: The batter is on the thick side.

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Chocolate Coconut Cacao Muffins Recipe

In other news, TGIF! I was extra-excited for this weekend to come because I remembered late today that I have Monday off from work. Three cheers for a three day weekend. Who’s with me?! I’m trying to do better at spending more do-nothing time to relax. I’m usually very active and don’t like to be bored, so I fill my time right up. Plus, I try to do more things than I probably should. But anywho, I’m looking forward to some downtime this weekend, and I’m hoping for a relaxing Monday. Oh…and cooking projects. I definitely stopped by Trader Joe’s to stock up on some things, so I’m hoping to come up with some fun eats ideas. I’ll let you guys know how they work out!

What are you up to this weekend? Any fun projects…food-related or otherwise?

14 thoughts on “Chocolate Coconut Cacao Muffins Recipe”

      • Exactly how I imagined! coconut milk made super moist!!!! (full fat here) I used another 1/4 cup cocoa to make extra chocolately and just decreased my ap flour by 1/4 cup. I am going to try adding almond meal next round to make an ‘Almond Joy’ flavor!! 🙂

        • Yay! Glad you liked them! I definitely loved the coconut milk in the muffins. They were definitely more moist, and I loved the texture. I also noticed they didn’t stick to the muffin lines as much…perhaps because of the coconut milk? I thought about adding more cocoa powder, but went with a lighter chocolate flavor this time around. Glad to hear more cocoa powder works well. Enjoy the Almond Joy muffins! I love remixing candy bars flavors into something new! 🙂

  1. Really good recipe! Two super foods (cacao & coconut) in one tasty muffin! I increased cacao powder to 1/2 cup, used coconut flour instead of spelt and coconut oil instead of canola. The cacao nibs and shredded coconut provided a nice texture & the coconut milk made them very moist. The muffins came out of the pan almost clean. I’ll definitely be making these again!

  2. I’ve juist tried your recipe. Could you add a picture of the mixture please because mine was very stiff. Normally you can poor the dough into the shapes but this one did not mould to the shapes at all so I took it out and added milk.

    Also, you forgot to mention to add the cocoa powder in the steps.

    I used a 1/3 cup xylitol to sweeten as I wanted a sugar free version. I’ll add a few dates next time around.

    Otherwise they tasted very nice, just need to perfect them a bit 🙂

    • Hi Zalia! Thanks for checking out my recipe. I’ll definitely grab a photo of the batter next time I make these. I remember it being a little thick. I did go ahead and update the post to add cocoa powder to the steps. Thanks for letting me know about that and for sharing your sweetener alternative. Let me know how the dates work out. I love how dates provide such a great natural sweetness to baked goods, smoothies, and all kinds of great eats. I have some date paste in my pantry I’m hoping to experiment with. By the way, I also updated the recipe so it’s print-friendly now. 🙂 Thanks again for stopping by!


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