These muffins are made with coconut flour (high in fiber, protein, calcium) & coconut sugar (low glycemic index) instead of white flour & white sugar. When you bake with coconut flour, you have to use a higher liquid to flour ratio than when you bake with most other flours. As a result of the high number of eggs, these muffins are very high in protein! This recipe also uses coconut oil, which has an astounding number of health benefits. (Read more about that here.)
Baking with coconut flour produces a much denser muffin, so don’t expect it to be light and fluffy like white flour. But in my opinion the benefits of eating the fiber, calcium, and other nutrients are more important than the texture.
It is helpful to have the ingredients at room temperature before you begin mixing. The first time I made this, I pulled the eggs and milk straight out of the fridge, and when I mixed them with the coconut oil, the oil clumped. Coconut oil is liquid at about 76 degrees Farenheit, but solid when it drops below that. To get a good mixture, you may need to heat the oil slightly if your room is below 76 degrees.
This recipe makes about 24 regular size muffins. You can cut everything in half if you don’t want to make that many.
Preheat oven to 350 degrees. Prepare muffin tins by lightly spraying with oil or using liners.
For this recipe, you will need:
1 cup chocolate chips
1 1/2 cups coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups coconut sugar (you can substitute sucanat or other whole cane sugar)
12 eggs (that’s right, one dozen eggs!)
1 cup coconut oil
1 teaspoon vanilla
1/4 cup milk (I prefer whole milk, but you can substitute rice, almond, cashew, or coconut milk. Water would probably work too, but I haven’t tried it.)
In a medium bowl, mix dry ingredients until well blended. In a large bowl, beat the eggs.
Then add the other wet ingredients and mix until uniformly blended. (Remember it helps to have everything at room temp or above, see note in introduction.)
Add the dry ingredient mixture to the wet ingredient mixture, and stir until blended.Fold in the chocolate chips. Let sit for 3-5 minutes to allow the coconut flour to absorb the liquid.
Spoon into the muffin tins. These muffins won’t rise much, so you can fill the muffin cups about 3/4 full.
Bake for 25 – 30 minutes.
Let muffins cool before removing them from the tin and serving.
Store in an airtight container in the fridge.