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

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READY IN: 35mins
SERVES: 24
YIELD: 24 Muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup almond flour
  • 1
    cup coconut flour
  • 12
    cup shredded coconut, unsweetened
  • 6
    tablespoons ground flax seeds
  • 1
    tablespoon baking powder
  • 14
    cup unbleached cane sugar, organic
  • 20 -40
    drops liquid stevia (amount based on your desire for sweetness, I use 20 drops)
  • 12
    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
  • 12 - 1
    cup water
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DIRECTIONS

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