Ingredients
- 3/4 cup (95g) almond flour
- 1/4 cup (30g) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup (60ml) coconut oil, melted
- 1/4 cup (60ml) honey
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) almond milk
- 1/2 cup (90g) dark chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line a 6-hole muffin tin with muffin cases.
- In a medium bowl, mix together the almond flour, coconut flour, baking soda and salt.
- In a separate bowl, whisk together the eggs, coconut oil, honey, vanilla extract and almond milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Divide the batter evenly between the muffin cases (they should be about 2/3 full).
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- These muffins are a great way to get your kids to eat healthy snacks.
- You can store the muffins in an airtight container in the fridge for up to 5 days.
- These muffins are also great for meal prepping, just make sure to store them in an airtight container and freeze for up to 3 months.
