Happy New Year to you all! I don't know about you, but I never make New Year's resolutions. However, after over-indulging over the festive season (it's what it's all about, right?) I am cutting back on all refined foods and sugars, and aiming to make everything home-cooked and fresh from the oven.
These Chocolate Chip Coconut Muffins smell utterly enticing when cooking in the oven, but they also happen to be gluten-free and free from refined sugars (they're also Paleo friendly). However, don't let that put you off - they taste incredible and even passed the toddler test!
What are your resolutions this year?
CHOCOLATE CHIP COCONUT MUFFINS
1/2 cup Sukrin coconut flour
1/2 cup Coconom coconut sugar
1/2 cup grass-fed butter, melted
1 tbsp almond milk
1 tbsp vanilla extract
80g dark chocolate, chopped
1) Preheat the oven to 180C, then line a muffin tray with silicone cases. Combine the dry ingredients in a mixing bowl, then mix together the wet ingredients in a separate bowl. Stir the two to combine, but don't overmix, then fold in the chocolate chips.
2) Spoon the muffin mixture into the cases, then bake for 20-25 minutes, or until a toothpick comes out clean. Leave to cool, then devour!