This gluten, dairy, nut & sugar free recipe has become a family favourite. I’ve made variations of this recipe which all were tested on my family, but double chocolate is most popular. A batch is made about every other week, and are safe to send to school. Happy baking!
Ingredients:
6 free-range eggs or
3 free-range eggs + 3’flax eggs'(1 tblsp flax meal + 3 tblsps warm water)
1/4 cup of coconut oil or ghee or butter (room temp/ slightly melted)
1/4 cup coconut milk
1/4 cup honey
1/2 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda (gluten free)
For vanilla muffins include:
1 tsp organic (gluten free) vanilla extract
* feel free to add 1/4 cup of Enjoy Life Semi-Sweet Mini Chocolate Chips
or berries (blueberries/small raspberries/ chopped strawberries)
or raw seeds (pumpkin/sunflower) to customize this version of the recipe
For double chocolate muffins include:
1/4 cup raw cacao powder (gluten free)
1/2 Cup of Enjoy Life Semi-Sweet Mini Chocolate Chips (gluten, nut & dairy-free and has NO additives or soy)
Directions: Preheat oven to 400 degrees.
Whisk/mix honey and coconut oil
Blend in coconut milk, followed by the eggs (or eggs+flax eggs)
*If you’re making vanilla muffins – stir in vanilla
In a separate bowl, mix together all dry ingredients together including the cacao if you’re making chocolate/ double chocolate muffins.
Slowly add the dry ingredients to the wet mixture until smooth. For best results let the batter sit for 5-10 minutes to soak up moisture.
*If you’re making chocolate chip or double chocolate muffins, mix in chips to the batter after sitting period.
*If you’re making berry/seed muffins, mix in chips yo the batter after sitting period.
Fill your muffin cups 3/4 full and bake for about 15 minutes. Let the muffins cool and serve. Store in a sealed container at room temperatures for about 4-5days or in the refrigerator for about 1 week. They also freeze well.
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