Gooey Chocolate Coconut Cupcakes

Gooey Chocolate Coconut Cupcakes

Prep time: 10 minutes
Bake time: 15 minutes


  • 1 cup (gluten-free) oat flour (almond flour also works just fine)
  • 1/3 cup cacao powder
  • 1/3 cup coconut sugar (or regular cane sugar*)
  • 2 tbsp melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk (or coconut milk)
  • 1/3 cup unsweetened coconut flakes (shredded coconut)
  • 1/3 cup chocolate chips
  • top each cupcake with shredded coconut and chocolate chips


Mix all dry ingredients together. Add the coconut oil and mix in gently, then add the applesauce and milk. Mix in the shredded coconut and the chocolate chips. Spoon the batter into cupcake wrappers (about 1/2 way full).
Just for good measure, top each cupcake with a few extra choc-chips and sprinkle a little shredded coconut on top.
Bake for 15 minutes at 350°F
Makes approximately 8-10 muffins

*Coconut Sugar vs Cane Sugar: I have looked into the difference between coconut sugar and cane sugar, and although coconut sugar is supposed to be lower on the glycemic index than cane sugar, it has not been completely proven. Coconut sugar is somewhat lower in fructose than sugar, but not too substantially.  Any sugar/sweetener should always be consumed in small quantities! Want to read more? Click here

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