By the time you say the name of these babies they'll be gone;) Every bite is filled with a little spice, crunch and sweetness and they're healthy enough that you don't have to stress when you eat two in a row... like me, every freaking time. Here's the process: start by breaking muffin one in half, going back for the other half two minutes later, rest, repeat. I'll warn you though, two should be your max or these fibre-packed treats might give you a little surprise... too much?

choc-chip-muffins.jpg

Ingredients:

1/2 cup organic coconut flour

1/4 tsp sea salt

1/4 tsp baking soda

1/2 tbsp cinnamon

4 large eggs

1/3 cup of real maple syrup 

1 tablespoon of vanilla extract

1/4 cup unsweetened almond or coconut milk

3 tbsp organic unrefined coconut oil

1/3 cup dark chocolate chips (make sure that cacao is the first ingredient, not sugar)

1/3 cup toasted walnuts (optional)

Method:

Preheat oven to 350. In a small bowl mix together all dry ingredients. In another bowl mix together wet ingredients and blend. Sift dry ingredients into wet and mix well. Mix in walnuts and chocolate chips and add 3 tbsp of batter into each coconut-oiled muffin tin. Bake for 20-25 min at 350. Let cool and dive in! Keep in the fridge for up to a week. 

Makes 10-11 muffins 

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