Ingredients
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¾ cup (84 g) Coconut Flour
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¾ cup (144 g) coconut palm Palm Sugar
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1 tablespoon (6.6 g) Pumpkin Pie Spice
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1 teaspoon ground Cinnamon
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¾ teaspoon Baking Soda
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½ teaspoon Salt
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9 Egg
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1/3 cup (82 g) Pumpkin Puree
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2 tablespoons (40 g) Maple Syrup
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1 teaspoon Vanilla Extract
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2 tablespoons (28 ml) unsweetened canned Coconut Milk
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1/3 cup (80 ml) Coconut Oil
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1 cup (175 g) Dark Chocolate
Directions
This fall snack tastes amazing, but is also superhealthy. These muffins have lots of fiber from the coconut flour and pumpkin purée, tons of protein from the eggs, antioxidants from the dark chocolate, and good healthy brain fat from the coconut oil to boot.
Steps
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1
Done
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Preheat the oven to 350°F (180°C, or gas mark 4). Line eighteen cups of a muffin pan with silicone or paper muffin liners, or grease the cups. |
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2
Done
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In a medium bowl, mix together the coconut flour, coconut palm sugar, pumpkin pie spice, cinnamon, baking soda, and salt. In another bowl, whisk together the eggs, pumpkin purée, maple syrup, vanilla, and coconut milk. Add the wet ingredients to the dry and mix until well combined. Add the coconut oil and stir until smooth. Fold in the chocolate chips. |
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3
Done
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Pour the batter into the prepared muffin cups about two-thirds full. Bake for 23 to 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean, and eat while the chocolate is still melting! |
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4
Done
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These freeze well for up to 6 months. |
