Chocolate Chip Grain-Free Muffins

***THESE ARE NOT VEGAN, BUT I’M LEAVING THEM ON MY SITE BECAUSE THEY ARE SO GOOD AND IF YOU NEED TO MAKE SOMETHING FOR A SICK FRIEND OR HOUSEBOUND CHURCH FRIEND, THIS IS IT!!!***

 

This recipe is for 6 muffins. I usually double it to make 12. If they won’t be eaten by the following day, it is better to store in the fridge.

Before you start:

Melt 1/4 cup of coconut oil and let it cool down

Ingredients:

1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon

1/4 cup coconut oil, melted and cooled to room temp
3 eggs, room temp is best
1/3 cup pumpkin
1/3 cup maple syrup
1/2 tsp vanilla

One good handful of really really good chocolate chips (Ghiradelli!)

1. Mix the dry ingredients well, use a whisk to make sure there are no clumps.
2. Beat the eggs really well then add the rest of the wet ingredients.
3. Whisk the dry ingredients into the wet.
4. Let the mixture sit for 5 minutes. Coconut flour absorbs and needs a few minutes.
5. Prepare muffin tin with papers or spray or both.
6. Gently stir in the chocolate chips.
7. Fill muffin cups. These do not rise much at all so you can fill close to the top.
8. Bake 32 minutes at 350 degrees. (It is 32 in my oven, anyway.)

ENJOY — so delicious.

Little tidbit — I buy the large cans of pumpkin and freeze them in 1/3 cup portions