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Coconut Chocolate Chip Muffins

I found this one on a bag of Organic Nutiva (www.nutiva.com) Coconut Flour. The recipe calls for Blueberries, which I changed to Semi-Sweet chocolate chips.. These muffins are gluten and dairy free. Full of healthy fats, fiber and protein with only about 240 calories per muffin. They are my go to before or after a workout, for my kids breakfast, for a snack mid-day. Really, whenever!

Makes 12 muffins

Ingredients:

1 Cup Coconut Flour (Nutiva Organic is what I use)

1/2 tsp sea salt

1 tsp baking soda

1/2 cup + 2 Tbsp raw honey

1 Cup coconut milk

6 eggs

4 Tbs Coconut Oil Melted (Trader Joes/Nutiva)

4 tsp vanilla extract

4 Tbsp Chia Seeds

1 Cup Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees F. Sift the coconut flour, salt and baking soda in a bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients and mix in chia seeds. Fold in chocolate chips and spoon into greased (I use coconut spray oil from Trader Joes) or lined muffin tins. If you’ve not baked with coconut flour before, the texture will be more fiberous (my daughter says squishy) than you’re used to. Bake for 25 minutes or slightly longer – muffins should be golden brown and cooked through. Immediately remove from tins and cool on rack.

Enjoy!!!