- 1/2 cup coconut flour
- 1/2 cup coconut palm sugar
- 1/2 dark chocolate chips, chopped
- 2 eggs (free-range, organic), beaten (room temp)
- 1/2 cup coconut oil
- 1/4 cup water
- 2 tbsp chia seeds
- 1 tbsp vanilla extract
Preheat oven to 350°F.
Coat a tiny bit of coconut oil in slots in muffin pan or place cupcake wrappers in pan.
Mix 1/4 cup water with one tablespoon of chia seeds. Let sit for 10 to 20 minutes, until it forms a "gel."
In the meantime, mix dry ingredients in a bowl (coconut palm sugar, coconut flour, chocolate chips and one tablespoon chia seeds).
In a separate bowl, mix wet ingredients (eggs, coconut oil and vanilla extract).
Combine all ingredients and mix.
Pour mixture into muffin pan until each is approx 3/4 full.
Bake for 20 to 25 minutes. Let cool.
Top with some extra chocolate chips.
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