Chocolate Chia Seed Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 4 1/8 tbsp Dairy-free milk
  • 4 Eggs

• Condiments

  • 1/3 cup 113 grams honey

• Baking & Spices

  • 1/2 cup 66 grams coconut flour
  • 1 tsp Baking powder
  • 3 oz Dark chocolate, dairy free
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup 105 gram melted coconut oil

• Nuts & Seeds

  • 3 tbsp 30 grams chia seeds

Found on asaucykitchen.com

Description

Ingredients

• 4 eggs, room temperature
• 1/2 cup| 105 gram melted coconut oil cooled
• 1 teaspoon vanilla extract
• 1/3 cup |113 grams honey
• 2 tablespoons | 30 ml dairy free milk, (almond, coconut, etc)
• 1/2 cup | 66 grams coconut flour , sift if clumpy
• 3 tablespoons |30 grams chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 3 oz dairy free dark chocolate, chopped

Directions

• Preheat the oven to 350°F/180°C. Line or grease a 12 cup muffin tin and set aside.
• In a large mixing bowl use an electric mixer to beat the eggs on a medium speed. Add the melted coconut oil, vanilla extract, honey, and milk. Beat until fully combined.
• Add the coconut flour, chia seeds, baking powder, and salt. Mix on a low speed to combine until no lumps remain. Add the chopped dark chocolate and mix into the batter with a spoon.
• Spoon the batter into the prepared muffin tin - fill to the top of the cups. Bake for 16-18 minutes or until a spoon inserted into the center comes out clean. Remove the muffins from the oven and left cool for a couple of minutes in the tray before transferring the muffins to a wire rack to cool.