Pumpkin Chocolate Chip Coconut Muffins (gluten, grain and dairy-free)
These muffins are heavenly! They're moist and delicious and have different textures from the soft pumpkin and chewy coconut. The bites of mini chocolate chips make them a sweet treat without being too sweet. We brought them to a party last weekend, and they were definitely one of the favorites on the table. Great for breakfast, snack, dessert, holidays and hosting!
Makes 24 mini-muffins
GRAIN-FREE MUFFIN RECIPE
3/4 cup pumpkin puree
2 organic eggs
2 tbs organic, unrefined coconut oil
1/2 c organic maple syrup
1 tsp vanilla extract
1 1/2 tsp baking powder
3/4 tsp sea salt
2 tbs pumpkin pie spice
1 c mini dark chocolate chips
1/2 c unsweetened coconut flakes
Preheat oven to 350 degrees.
Spray mini-muffin pan with non-stick cooking spray.
Mix all the wet ingredients in a small bowl until well combined.
Mix flour, baking powder, sea salt and pumpkin pie spice together in a large bowl.
Pour the wet ingredients into the dry ingredients and stir to combine.
Fold in chocolate chips and coconut.
Using an ice cream scooper or tablespoon, evenly divide the batter into the 24 mini-muffin holes. (After I'm done dividing out the batter, I'll go back and roll each muffin amount into a ball and drop it back into the muffin hole to make sure it's smooth and amounts are even.)
Bake for 20-22 minutes, or until muffins are slightly golden on top and hold together.
Cool on a cooling rack for 10 minutes.