Double Chocolate Coconut Flour Muffins {Gluten-free, Dairy free, Paleo, Low fat}

Hurray! I did it! I made a healthy-like really...actually healthy-thing and Michael liked it and complimented it and had no comments like "yeah it's ok but it would be better if it were sweeter..." etc. These muffins are that healthy thing.

Now-if you're into the paleo thing or if you're gluten-free or dairy free, good news! You can totally eat these muffins! And if you're not paleo or dairy free? Feel free to use peanut butter and cow milk in this recipe (which I, in fact, did). I was super excited about the gluten-free aspect because I was able to use some of the coconut flour that I've had just sitting in my refrigerator, and these muffins were by far the best recipe I've made using it! Anyway, regardless of dietary needs--these are just taaasty tasty muffins! The texture is really nice and they have a perfect amount of chocolate flavor. They taste like a delicious and healthy treat that make an amazing breakfast or snack! (And if you're really being good-you can even make these your dessert.)

Michael even let one of his co-workers try a muffin and she raved about them. She loved that they're not too sweet but they don't taste like health food either. They're just...good! 

Which is good becaaaaause....I've got a wedding dress to wear in 10 days!

eep.

Double Chocolate Coconut Flour Muffins

Adapted from Ambitious Kitchen

Makes 12 muffins.

Ingredients:

• 1/4 cup nut butter of your choice (almond butter, peanut butter, etc.--if you use pb it's not paleo. Homemade, natural, or store-bought are all fine)
• 2 tbsp. coconut oil, melted and cooled
• 1/2 cup raw or coconut sugar (you can also substitute maple syrup-but add 1-2 extra tbsp. coconut flour if you do)
• 1 tbsp. vanilla extract
• 2 eggs, room temperature
• 1 cup almond milk (or preferred variety of milk), preferably at room temperature
• 1/2 cup coconut flour 
• 2 tsp. baking powder
• 1/3 cup unsweetened cocoa powder (high quality is preferred-such as Ghirardelli)
• 1/3 cup dark chocolate chips

Preparation:

• Preheat oven to 350F degrees. Prepare a 12 cup muffin tin (either spray with nonstick cooking spray, line with cupcake liners, or line with cupcake liners and spray the inside of those liners with nonstick cooking spray).
• Using an electric mixer, beat together the nut butter, coconut oil, sugar, and vanilla. 
• Beat in the eggs, one at a time and then continue mixing for another minute until smooth.
• Mix in milk on low speed until combined.
• In a small bowl, whisk together the coconut flour, baking powder, and cocoa powder. Slowly add to the wet ingredients and mix on low until smooth.
• Fold in the chocolate chips.
• Evenly distribute the batter between the prepared muffin cups.
• Bake 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean (crumbs are fine, just not gooey).
• Let cool for 5 minutes and then transfer the muffins to a wire rack to continue cooling. 

These muffins disappeared far too quickly.