Chocolate Coconut Flour Muffins (Gluten Free)

Chocolate Coconut Flour Muffins

Chocolate Coconut Flour Muffins

Chocolate Coconut Flour Muffins (Gluten Free)
Adapted from LCF

Yield: 12 muffins

  • 6 eggs, room temperature (only applicable if you use coconut oil, in order to avoid the oil solidifying)
  • 1/4 cup coconut oil (or other type of oil)
  • 1/4 cup milk, slightly warmed
  • 1/2 cup organic or brown sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup coconut flour, sifted
  • 1/4 cup cocoa powder, sifted
  • 1/4 to 1/2 cup of dark chocolate, chopped into chunks (or chocolate chips)
  • Shredded unsweetened coconut, to sprinkle on top (optional)

Preheat oven to 400F

Blend oil, sugar, and milk. Add in eggs and vanilla; incorporate well. With a whisk gradually add in the dry ingredients until batter is smooth. Fold in chocolate chunks, then spoon evenly into lined or greased muffin pan. Sprinkle with coconut, then bake for 15 minutes, or until toothpick inserted in center comes out clean.

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