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Super Fluffy Chocolate Muffins

Light, fluffy, moist, incredibly addictive chocolate muffins. Whole-grain, naturally sweetened and can be easily made GF. Great afternoon snack or breakfast on-the-go.
Servings 12 Medium Muffins



  • 1 cup whole wheat pastry flour*
  • 1 cup oat flour - GF, if necessary
  • ½ cup + 1 Tbsp of cacao powder
  • 2 Tbsp ground flax
  • ¼ cup coconut sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt


  • ¾ cup homemade coconut milk or almond milk, at room temperature
  • 1 tsp apple cider vinegar
  • 1 ½ tsp pure vanilla extract
  • cup coconut oil, melted
  • 1 cup butternut squash purée**
  • ½ cup coconut nectar***


  • Preheat the oven at 350 °F / 180 °C.
  • Grease a muffin pan with a little coconut oil. If you are using muffin liners, omit this step.
  • In a medium bowl, mix the milk with the apple cider vinegar. Set aside while you prep the rest.
  • Mix all dry ingredients in a large bowl.
  • Add vanilla extract, melted coconut oil, butternut squash purée and coconut nectar to the milk mixture. Stir well to combine.
  • Add the wet mixture to the dry mixture and carefully stir everything together. Do not overmix it.
  • Spoon the batter into your muffin cups/pan and bake for about 20 – 25 minutes. Stick a dry knife into one muffin, it should come out clean. If it doesn’t, bake for a couple of more minutes.
  • Allow them to cool before eating (tough one, I know!). They will taste sweeter and finish setting as they cool down.
  • Enjoy!


* Use GF flour, if needed. It will change the texture a bit, but they should end up just as delicious.
** If you don’t have butternut squash purée, pumpkin should also work.
***I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.