Clean Eating Chocolate Coconut Muffins

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If you think you have to give up all of your favorites to eat a clean, healthy diet, think again. This chocolate muffin recipe is so good, you’ll never know it contains healthy ingredients like coconut oil and oats. These can easily be made gluten-free by buying certified gluten-free oats, and you can even make them vegan by choosing non-dairy chocolate chips. Either way, this clean eating muffin recipe is sure to head to the top of your favorites list!


Check out these other 101 Uses for Coconut Oil and our catalog of deliciously nutritious Desserts.

Clean Eating Chocolate Coconut Muffins

Clean Eating Chocolate Coconut Muffins

Yields: 12 servings | Serving Size: 1 muffin | Calories: 199 | Total Fat: 10 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol:  1 mg | Sodium: 224 mg | Carbohydrates: 26 g | Dietary Fiber: 5 g | Sugars: 5 g | Protein: 6 g | SmartPoints (Freestyle): 8


  • 1 3/4 cup rolled oats (I used gluten-free oats)
  • 3 tablespoons (unrefined) coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut palm sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup hot water
  • 1/2 cup chocolate chips (for gluten-free use Enjoy Life brand)
  • 1/4 cup unsweetened coconut flakes


  1. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
  2. Put all ingredients except the chocolate chips and coconut flakes in a high powered blender or food processor. Blend until well combined and oats are ground. Stir in chocolate chips by hand.
  3. Pour batter evenly in the cupcake liners. Sprinkle with coconut flakes. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

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19 Comments on "Clean Eating Chocolate Coconut Muffins"

  1. Lee  February 5, 2014

    Vegan Greek yogurt?? Brand please!

    • GaleCompton  February 8, 2014

      SO DELICIOUS has a coconut milk Greek yogurt. 🙂

  2. Kristin Duffiney-Ernst  February 10, 2014

    Could I make without the cream of tartar? Don't have any and can't get to the store at the moment.

    • SkinnyMs  February 10, 2014

      Kristin, Yes, replace by using 2 teaspoons baking powder instead of 1 1/2 tsp.

  3. Andrea  February 22, 2014

    Looks so good! Do you use full fat, low fat or fat free Greek yogurt?

    • SkinnyMs  February 27, 2014

      Low fat.

  4. Andrea  February 23, 2014

    Looks so good! Do you use full fat, low fat or fat free Greek yogurt? Thanks!

  5. Andrea  March 11, 2014

    I just made these to send in the kids' lunches for dessert. They loved them! I was wondering, do you store these in the refrigerator?

    • SkinnyMs  March 12, 2014

      You don't have to store them in the refrigerator, no.

  6. crd57  April 30, 2014

    what is coconut palm sugar and where do you find it and the unrefined coconut oil?

  7. becky  January 26, 2015

    can pumpkin be substituted for the apple sauce in this recipe, if so do you know if it would be the same amount?

    • SkinnyMs  January 26, 2015

      Becky, Yes use equal parts pumpkin puree to substitute the apple sauce.

  8. Sherrie Mori  June 8, 2016

    What kind of coconut oil do you use?

    • Kym Votruba  June 8, 2016

      We use organic, virgin coconut oil that is unrefined. If you have a Trader Joe’s nearby, they sell a very affordable jar that fits the bill. 🙂

  9. Darlene  September 25, 2016

    Can you use cacao powder in place of cocoa powder

    • Nichole  September 26, 2016

      Great question, Darlene! Yes, you can interchange cacao powder and cocoa powder.

  10. Sheri  January 24, 2017

    Can you use Coconut Flour in place of the rolled oats

    • Gale Compton  January 25, 2017

      Sheri, We haven’t tried this recipe with coconut flour so I can’t say for certain. This info I located regarding substituting with coconut flour when baking:

      In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. … In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs.


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