Gluten Free Chocolate Chip Muffins
1/4 cup coconut oil
1/2 cup honey
2 1/2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chocolate chips
3 cups almond flour, firmly packed
1 rounded teaspoon baking soda
Preheat the oven to 350 degrees. Place muffin liners into the muffin tins and set aside.
In a medium bowl, beat eggs with a stand mixer. Then add the coconut oil, honey, milk, and vanilla extract. Mix together and set aside.
In a large bowl, mix together the almond flour and baking soda. Then add all of the wet ingredients and combine until it is well mixed. Then add the chocolate chips, and stir until the chips are spread throughout the batter.
Using an ice cream scoop, spoon about one scoop into the muffin tins. Each cup should be about 3/4 the way full. I was able to get 14 muffins out of this batter.
Bake for approximately 20 minutes or until the tops are lightly browned and the knitting needle stuck in the center of a cupcake comes out clear.
I tried one of these muffins fresh from the oven, and it was amazing. The muffin was moist, and the chocolate chips were melted. It hit the spot. I am looking forward to having one for breakfast tomorrow morning.
I hope you enjoy this making this recipe.