{Coconut Chocolate Chip Muffins}

 

Time: 30 minutes

Yield: 8 muffins

1/2 c coconut flour
1/4 tsp salt
1/4 tsp baking soda
3 eggs
1 Tbls ground flax meal
1/2 c Grade B maple syrup
1 Tbls vanilla
1/3 c coconut oil, melted
4 Tbls hemp milk
1/3 c GFCF mini chocolate chips (I used Enjoy Life brand)

Preheat oven to 350 degrees.

Mix all dry ingredients (except chocolate chips) together in a medium size bowl.  Add wet ingredients one at a time whisking together well after each addition (or you can use a hand mixer).  Lastly, add the chocolate chips and mix in.

Fill standard muffin cups about 2/3 full.

Bake about 20 minutes or until toothpick comes out clean and the tops begin to brown.

*Store tightly covered for up to 3 days on the counter or place in the refrigerator for up to 6 days.  Wrap individually and store tightly covered in a freezer safe container to save for later.

Recipe adapted from the http://comfybelly.com/ website.