Coconut Chocolate Chip Mini Muffins

prep:5 minutes
cook:10 minutes
Difficulty
*----
Delectably moist with a perfect balance of coconut and chocolate! Miniature for easy snacking and nut free too!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees
  2. In a small bowl mix all dry ingredients together and set aside, if lumpy sift your coconut flour
  3. In a medium bowl beat eggs, mix in coconut oil, ghee, honey, vanilla, and coconut milk
  4. Add dry ingredients to wet and mix well
  5. Stir in mini chocolate chips
  6. Scoop batter into lightly oiled/greased mini muffin pan
  7. Fill each spot to the top with batter
  8. Bake for 10 minutes, until tops begin to brown
  9. Let muffins cool for 3-5 minutes before turning over onto a cooling rack
  10. Store in airtight container for 3-5 days in the fridge or on the counter (like I did)
  11. Enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:5 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:216
    Fat:16 g
    Carbohydrates:18 g
    Protein:3 g
    Calculated per serving.

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