- 3 eggs (room temperature – important)
- 1/3 cup coconut flour
- ¼ cup melted coconut oil
- ½ teaspoon vanilla
- ¼ maple syrup or honey
- ½ teaspoon baking powder
- Grated rind of 1 orange
- Juice of 1 orange 1/4 – 1/2 cup (depending on the orange)
- 1/2 cup chocolate chips / cacao chips
Heat oven to 180 degrees and grease your muffin tray with coconut oil spray or similar. This recipe makes six “regular”-sized muffins. So double if you want lots. You totally should!
Whisk the eggs and all the other wet ingredients together until they are well-mixed.
Mix the remaining dry ingredients together separately. Coconut flour, rind and baking soda.
Mix the dry and wet ingredients together. Now you will whisk in the juice, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients. You want to get it to a consistency that will hold up the choc bits, but not be too thick.
Mix in the chocolate chips and divide among 6 muffin cups. Bake for about 20 minutes, or until just turning golden on top.