Ingredients
Scale
- 2/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips
- 4 eggs, lightly beaten
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a medium mixing bowl, combine the coconut flour, baking soda, cinnamon, sea salt, and chocolate chips. Stir and set the bowl aside.
- Grab a small mixing bowl and combine the eggs, applesauce, coconut oil, maple syrup, vanilla extract, and apple cider vinegar. Use a whisk to stir together the ingredients.
- Then, pour the wet ingredients into the dry ingredients and stir until combined.
- Use a spoon to fill the muffin tins with the batter, filling each well about ½ full.
- Bake for 18-20 minutes, or until the tops of the muffins have turned golden brown and a toothpick inserted in the center comes out clean.
- Transfer the muffins to a drying rack to cool.
- Serve warm or at room temperature.
Notes
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a zip-top bag and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Grain Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11.5 g
- Sodium: 128.1 mg
- Fat: 13.6 g
- Saturated Fat: 9.9 g
- Carbohydrates: 14.3 g
- Fiber: 1.9 g
- Protein: 3.5 g
- Cholesterol: 62 mg