Coconut Flour Chocolate Muffins

Ingredients

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

Method

1. Preheat the oven to 375° F. Grease or line a muffin pan.
2. In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the wet ingredients (eggs, coconut oil, maple syrup, and vanilla extract) until smooth and combined.
4. 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.)
5. If the batter seems dry, stir in 1-2 tablespoons of coconut milk.
6. 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.
7. Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.