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Chocolate Chip Muffins {coconut flour}
For the milk in this recipe, you can use any milk for this step, or water. The recipe yields around 8 muffins, or 24 mini muffins. I always use parchment paper muffin liners when I bake with coconut flour.
Servings:
8
muffins
Calories:
250
kcal
Ingredients
1/2
cup
coconut flour
1/4
teaspoon
salt
1/4
teaspoon
baking soda
4
large
eggs
1/2
cup
maple syrup or honey
1/3
cup
olive oil
or unsalted butter or ghee
2
tablespoons
coconut milk or other milk
1/3
cup
chocolate chips
US Customary
-
Metric
Instructions
Preheat oven to 350°F (175°C, or gas mark 4).
Blend all the dry ingredients together in a bowl.
Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended.
Fill each
muffin liner
about 2/3 of the way full with batter.
Bake for about 20 minutes, or until a toothpick comes out clean and the top is starting to brown a bit.
Store covered for a few days, or in the refrigerator for a few weeks. You can also freeze them.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Cholesterol:
127
mg
|
Sodium:
237
mg
|
Potassium:
58
mg
|
Fiber:
3
g
|
Sugar:
23
g
|
Vitamin A:
406
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
1
mg