Chocolate Chip Coconut Muffins

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

1. Preheat your convection oven to 350ºF.

2. 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.

3. Fold in the liquid ingredients with a spatula, then fold in the chocolate chips.

4. Scoop the batter into your muffin pans. Approximately 1/4 cup of batter for each muffin cup.

5. Place in the oven and bake for 15-18 minutes. Test with a toothpick to make sure they are properly baked.