Today's recipe is based off of the Spunky Coconut's Easy Blueberry Muffins. The blueberry muffins are so good, but it is way past blueberry season. Though I do love my frozen organic blueberries from Costco. I don't buy them often as they are very pricey. I had Enjoy Life mini chocolate chips and some shredded unsweetened coconut on hand so into the muffin batter they went.
These muffins were incredibly tender and moist. Just look at that crumb. Don't you wish you could swipe that gorgeous muffin off my plate? I thoroughly enjoyed it after I shot photos. Reminder to self: do not take shots of yummy gorgeous food for blog while hungry!
Chocolate Chip Coconut Muffins (gluten free)
4 beaten eggs
2 TBS of melted ghee
2 TBS of extra virgin olive oil
1/4 tsp of liquid stevia
1/4 cup of honey
1/3 cup of tapioca flour
1/3 cup of coconut flour
1/2 tsp of sea salt
1/2 tsp of baking powder
1/3 cup of Enjoy Life Mini Chocolate chips
1/3 cup of unsweetened shredded coconut
Preheat your oven to 350 degrees. Grease a muffin tin well with coconut oil. Beat the eggs, ghee, oil, stevia and honey in a medium size mixing bowl with hand mixer. Add in flours, sea salt, and baking powder. Blend with mixer until combined. Stir in chips and coconut with a spatula. Bake for 20-23 minutes until browned. Makes 10 muffins.