Chocolate Chip Muffins | Paleo, Gluten-Free
Servings: 20
Ingredients
- 3 ¾ c Paleo Baking Flour Bob's Red Mill brand
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 eggs
- ¾ c honey
- ¾ c coconut oil melted and cooled
- ⅓ c water
- ½ c chocolate chips paleo-friendly/sugar free
Instructions
- Preheat your oven to 350° (F).
- Combine the paleo flour blend, baking soda, salt, and cinnamon in a medium mixing bowl. Stir well, sift if the flour is lumpy. Set this aside for now.
- In a large mixing bowl, lightly beat the eggs.
- Add the honey, melted coconut oil, and water and whisk together.
- Add the dry ingredients to the mixing bowl and stir well to combine. This will be more like a cookie dough than a batter.
- Stir in the chocolate chips.
- Line muffin pans with muffin paper liners. Scoop the the dough into the pans with a muffin scoop.
- Bake for 20-25 minutes, or until they test done with a toothpick.
- Carefully transfer the muffins to a rack and cool.
- Enjoy!
Notes
Muffins are best stored in an airtight container in the refrigerator. They also freeze well.
See This Recipe:
https://cosmopolitancornbread.com/gf-chocolate-chip-muffins/Equipment Used
Nutrition
Calories: 139kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg
