Briana Boldin

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Briana Boldin

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I stumbled across this recipe when trying to adapt a gluten-free pancake recipe for the dietary restrictions of some autoimmune clients I work with (visit my time-tested pancake recipe here) and the pancakes did NOT turn out the first time, lol.

So I’m sitting there, staring at this big bowl of useless batter, wondering how I can not waste it…

And cocoa pops into my head. Because chocolate can save almost anything, right?

Well, that huge failure of an AIP pancake recipe turned into one heck of a delicious and decadent chocolate muffin recipe. These muffins are moist, fluffy, and just sweet enough. You can add icing or jam or whatever, but these babies don’t even need it.

Makes 12 muffins or 36 mini muffins



  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 cup brown rice flour
  • 4 tbsp arrowroot starch
  • 1 tbsp tapioca flour
  • 1 tsp baking soda
  • 1½  tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ⅓ cup cocoa


  • ⅓ cup raw or coconut sugar
  • 2 cups plant-based milk
  • 1 tbsp oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar (can use coconut vinegar or lemon for dietary restrictions)


1. Preheat the oven to 325F and line 12 muffin cups or 36 mini muffin cups with parchment cups.

2. In a large glass bowl, whisk together all of the dry ingredients.  In a separate bowl, whisk together all of the wet ingredients.

3. Fold half of the dry ingredients into the wet using a wooden spoon or silicon spatula and mix until just combined.  Fold in the remaining dry ingredients and mix together until just combined (some lumps are okay).

4. Spoon batter into muffin cups filling each about ⅔ of the way full (muffins will rise).

5. Bake at 325F for about 25 minutes for mini muffins, 30-35 minutes for regular muffins or until browning on top and firm to the touch. Let cool in pan for 15 minutes before transferring out of muffin pan.


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