Coconut Flour Chocolate Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 tbsp Coconut milk

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/4 cup Cocoa powder
  • 1/2 cup Coconut flour
  • 1/2 tsp Salt
  • 1/4 cup Tapioca flour
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on leelalicious.com

Description

Ingredients

• ½ cup coconut flour
• ¼ cup tapioca flour
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup cocoa powder
• 4 eggs
• ½ cup coconut oil, melted
• ½ cup maple syrup
• 2 tsp vanilla extract
• 1-2 tbsp coconut milk, if needed
• ½ cup chocolate chips

Directions

• Preheat the oven to 375° F. Grease or line a muffin pan.
• In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt, and cocoa powder.
• In another bowl, whisk together the wet ingredients (eggs, coconut oil, maple syrup, and vanilla extract) until smooth and combined.
• Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can blend all ingredients in a food processor or blender.)
• If the batter seems dry, stir in 1-2 tablespoons of coconut milk.
• Divide batter into 12 muffin cavities. Top each with chocolate chips. Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.

Nutrition