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Healthy Wheat Almond Coconut Flaxseed Muffins

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast or Snack
Servings: 12
Author: Hip Foodie Mom


  • 1 1/4 cups White Lily Wheat & Almond Flour
  • 1/2 cup coconut flour
  • 1/4 cup ground flaxseed meal
  • 1/2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup coconut sugar
  • 1 large egg
  • 1/3 cup coconut oil melted and slightly cooled
  • 1 heaping teaspoon vanilla bean paste
  • 1 cup milk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup bittersweet dark chocolate chips


  • Preheat your oven to 400 degrees and prep a 12 cup muffin pan with liners.
  • Using a large bowl, whisk together the wheat & almond flour, coconut flour, ground flaxseed meal, baking powder, baking soda and salt. Set aside.
  • Using a separate large mixing bowl, mix together the coconut sugar and the egg and then add in the melted coconut oil. Then, add the vanilla bean paste and the milk and mix together. Slowly add the dry ingredients into the wet and mix together until combined. Fold in the chocolate chips and divide the batter (will look like cookie dough) evenly into the prepared muffin pan. I used a cookie scoop to make it easier.
  • Bake for about 15 to 17 minutes, or until a tester inserted comes out clean. Let cool for a few minutes before serving. Enjoy!