Goodies/ Recipes

Blender Chocolate Muffins – Grain, Dairy, and Refined Sugar Free


I make cupcakes a lot!  My daughter can’t have most cupcakes at parties, school, or pretty much anywhere else, so I always have to whip up a batch if there is going to be a special event of sort.  While I LOVE my Cuisinart Kitchen Aid, it still takes a little more time to get it out of the corner and get it all washed out once I’m done.  Enter the blender.  We have a Vitamix blender, but any high powered blender will do!  These are made with coconut flour, so they can be a little finicky.  Hands down, I like the Coconut Secret Coconut Flour.  I am never without it!  If you’ve never worked with coconut flour, you need to know that it’s super duper high in fiber, so it requires a ton of liquid to go with it.   A little bit of flour goes a long way!   If your family is used to having treats that are super sweet and you’re just getting going on this whole eating healthy thing, then here’s a tip for you!  Go ahead and add some of the Enjoy Life Chocolate Chips to the batter at the end.  It will sweeten them up a little bit more, and there is less of a chance that your kids or family will balk at them!  

Hope you enjoy them!  They literally took me about 5 minutes to make once I had the ingredients out! I’m also working on a frosting recipe for this and will edit to add it once I have it all squared away!

Blender Chocolate Muffins
Yields 18
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  1. 8 Large Eggs (Use 9 if they are small)
  2. 1/3 Cup Honey
  3. 1/4 Cup Coconut Oil
  4. 1/4 Cup Nutiva Buttery Spread (can substitute grass fed butter or coconut oil)
  5. 1 Tablespoon Vanilla
  6. 1/2 Cup Coconut Flour
  7. 1/3 Cup Coconut Sugar
  8. 1/2 Teaspoon Sea Salt
  9. 1/2 Teaspoon Baking Soda
  10. 1/2 Cup Cocoa Powder
  1. 1. Put together all dry ingredients and set aside
  2. 2. Add all wet ingredients into the blender and blend on low until incorporated. Make sure that all oils are melted but not too warm to start cooking the eggs.
  3. 3. Add the dry ingredients to the blender while it is still running on low. You may need to increase the speed and scrape the sides a little, but it should come together smoothly.
  4. 4. Add chocolate chips and mix by hand if you are including them.
  5. 5. Pour the batter into each cupcake tin and fill to about 1/2 full.
  1. I use the If You Care Unbleached Large Baking Cups, and they are fantastic for coconut flour recipes. The only ones they've found that don't stick when removing the cupcake!
The Kandid Kitchen

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  • Reply
    September 19, 2015 at 4:23 pm

    I am so making these this weekend, have you ever frozen them for later?

    • Reply
      September 23, 2015 at 3:02 am

      Awesome Steph! I have frozen these quite a few times, so that I have them ready for a surprise birthday party at Zoe’s school. They dry up a tiny bit if you don’t do the chocolate chips in them, but they do just fine! Hope you enjoy them!

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