Coconut Chocolate Chip Mini Muffins

Delectably moist with a perfect balance of coconut and chocolate! Miniature for easy snacking and nut free too!

5 minutes

10 minutes

Difficulty

This is our estimate based on online research.
Calories:	216
Fat:	16 g
Carbohydrates:	18 g
Protein:	3 g
Calculated per serving.

by thefreckledfoodie

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View other recipes by thefreckledfoodie

Serves: 12

Ingredients

0.66 cup 0.66 cup 0.66 cup Coconut Flour
0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
.25 cup .25 cup .25 cup Coconut, shredded
.25 cup .25 cup .25 cup Coconut Sugar
6 whole 6 whole 6 whole Eggs, Pastured
.25 cup .25 cup .25 cup Coconut Oil, Organic, melted
.25 cup .25 cup .25 cup Ghee, melted
.25 cup .25 cup .25 cup Honey, Raw
0.33 cup 0.33 cup 0.33 cup Coconut Milk
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
0.5 cup 0.5 cup 0.5 cup Chocolate Chips, Dark, mini!

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

Preheat oven to 350 degrees
In a small bowl mix all dry ingredients together and set aside, if lumpy sift your coconut flour
In a medium bowl beat eggs, mix in coconut oil, ghee, honey, vanilla, and coconut milk
Add dry ingredients to wet and mix well
Stir in mini chocolate chips
Scoop batter into lightly oiled/greased mini muffin pan
Fill each spot to the top with batter
Bake for 10 minutes, until tops begin to brown
Let muffins cool for 3-5 minutes before turning over onto a cooling rack
Store in airtight container for 3-5 days in the fridge or on the counter (like I did)
Enjoy!