Fresh out of the oven!
As I've explored what it means to eat healthy whole foods, I've realized that gluten doesn't always make me feel great. When I eat too much bread, I tend to get super bloated, but I do love a yummy baked good once in a while. I don't keep white flour in my pantry anymore, and I honestly don't bake all that much, cause I don’t like exact measurements. When I do bake, I bake with coconut flour. It doesn't have gluten, which acts as a binding protein, so you need to make sure you add a binder, which in this recipe, is a bunch of eggs!
I think I have finally perfected this recipe. I've have made this before just as flat brownies, but there is something great about single serving muffins. They are also great with ice cream, and I made them for a birthday cake once and they were a total hit!
I call them almost paleo muffins, because they do have chocolate chips, which are made with cane sugar. For me, I'm not strictly paleo, so I don't mind, but if you are keeping strict, then these might not be for you! These are a once in awhile treat!
You'll need a muffin tin and muffin cups (Are they called muffin cups? You know what I mean....)
Ingredients (makes 10 muffins)
1 cup bittersweet chocolate chips
1 cup coconut flour
1/4 cocoa powder
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
8 organic eggs
1 cup coconut milk
1 cup maple syrup
1 teaspoon vanilla
1 cup coconut oil
1 teaspoon cinnamon
1/2 cup shredded coconut
Directions:
1) Heat oven to 350 degrees.
2) Beat eggs in a large mixing bowl.
3) Take a small saucepan and melt 1 cup coconut oil.
4) Add coconut oil, maple syrup, coconut milk, and vanilla. Mix well.
5) Add coconut flour, cinnamon, salt, cocoa, baking powder and baking soda. Mix well.
6) Fold in chocolate chips
7) Prepare muffin tin with muffin cups, and using a 1/4 cup measuring cup, fill each one with roughly 1/4 cup.
8) Sprinkle each muffin with coconut shreds.
9) Bake for 15 minutes.
Cool and serve! Enjoy!