Soft, fluffy, and scrumptious! These Chocolate Chip Coconut Muffins are made with wholesome ingredients and have the most delicious coconut taste.
I made these muffins with Arius for his school Christmas Party, and I think they're a great balance of healthy and sweet! Quick to whip up and perfect for a holiday treat, packing in lunch kits, or sharing with your loved ones.
Yield 20 muffins
Ingredients
2 Cups Unbleached Organic Flour
1 Cup Coconut Flour
1 1/4 Cup Coconut sugar
4 teaspoons Baking powder
1 teaspoon Salt
1 tsp Ceylon Cinnamon
1 tsp grated Nutmeg
1 tsp ground Cardamom
1 3/4 Cup coconut milk (or plant-based milk of choice)
1 Cup Extra Virgin Coconut Oil
2 Tbl Apple cider vinegar
2 Teaspoons Pure Vanilla Extract
1/4 - 1/4 Cup Non-dairy Semi-Sweet Chocolate Chips (you can sub for toasted sunflower seeds, or nuts)
Directions
Preheat your convection oven to 350ºF.
Add the dry ingredients (except the chocolate chips) to a mixing bowl and use a whisk to mix until well combined. Whisking helps to aerate the flour for light and fluffy muffins.
Fold in the liquid ingredients with a spatula, then fold in the chocolate chips.
Scoop the batter into your muffin pans. Approximately 1/4 cup of batter for each muffin cup.
Place in the oven and bake for 15-18 minutes. Test with a toothpick to make sure they are properly baked.