Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins

After lots of adjusting I think I have finally come up with a satisfying muffin that our whole family enjoys! It was a challenge to make something gluten/egg/dairy free that is also low carb.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 Muffins

Ingredients

• 1  cup ground flax seeds
• 1  cup  almond flour
• 1  cup  coconut flour
• 1⁄2 cup  shredded coconut, unsweetened
• 6  tablespoons ground flax seeds
• 1  cup warm water
• 1  tablespoon baking powder
• 1⁄4 cup  unbleached cane sugar, organic
• 20 -40  drops liquid stevia (amount based on your desire for sweetness, I use 20 drops)
• 1⁄2 cup  oil (I used melted coconut oil or light olive oil)
• 1  tablespoon  vanilla powder
• 5  tablespoons cocoa powder
• 1  cup  semi-sweet chocolate chips, dairy free
• 1⁄2-1  cup water

Directions

1. 1) Preheat oven to 350 degrees.
2. 2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.
3. 3) Mix rest of dry ingredients together.
4. 4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together. The coconut flour will soak up water pretty quickly.
5. 5) Place in muffin cups. Bake in preheated oven for approximately 20 minutes. Until they start to brown slightly on top.
6. Recipe is enough to make 24 regular muffins or 12 large.