Chocolate Chip Coconut Flour Muffins –
Author: Christina Tremblay
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30 minutes
Yield: 12 muffins
3 eggs, large
1 cup Cinnamon applesauce, unsweetened
1/2 cup any milk (I used canned coconut milk)
1/4 cup maple syrup or raw honey
2 Tbsp coconut oil, melted
1 tsp pure vanilla extract
1/3 cup dark cocoa powder
1 tsp baking soda
1 Tbsp baking powder
1/2 cup + 1 Tbsp coconut flour
1 cup dark chocolate chips
Coconut Cooking Spray
Preheat oven to 350 degrees F. Line muffin tin with liners** and spray with cooking spray.
In a large mixing bowl, whisk the eggs. Add applesauce, milk, maple syrup, coconut oil, vanilla and whisk well to combine. Add cocoa powder, baking soda, baking powder, and cinnamon and whisk until combined.
Add coconut flour and stir well. Add chocolate chips and cherries; give a few gentle stirs to incorporate. Using large ice cream scoop, divide batter between 12 muffin tins. Bake for 25 minutes or until toothpick inserted in the middle comes out sort of clean.
Remove from the oven and let cool for 10-15 minutes. Transfer to a cooling rack and let muffins cool off another 15 minutes to firm up.
Store: Store in a cool dry place for up to 3 – 4 days or freeze for up to 3 months.