Different brands of cocoa will produce a different outcome. If the cocoa you’re using is very dark, reduce the amount to 1/4–1/3 cup. Darker cocoa will produce a thicker batter and a denser muffin.
If you’d like to avoid using two different ingredients, substitute the coconut and arrowroot flour with 1/2 cup Rorie’s Grain-Free Flour Blend.
Styling and Photography by Baila Rochel Leiner