Chocolate Chunk Muffins

Chocolate Chunk Muffins that will take you back to childhood.

Nut and dairy free dessert/ snack/ or sweet breakfast!

Ingredients:

• 1 cup coconut flour

• 3/4 cup spelt flour

• 1/2 cup cocoa powder

• 3 eggs

• 1 and a half cups almond milk (can sub for oat or coconut milk)

• 1/2 cup melted coconut oil

• 1/4 cup date syrup

• 1 tsp baking powder

• 1/2 teaspoon baking soda

• 1/3 cup chocolate chunks (I used dark chocolate HU gems)

Recipe:

Combine coconut flour, spelt flour, cocoa powder, baking powder, and baking soda in a mixing bowl.

In a separate bowl combine eggs, date syrup, and almond milk together with a whisk.

With a hand or standing mixer alternate adding the dry mixture and coconut oil to the wet ingredients.

Make sure the batter is throughly combined (it make seem grainy but that is okay). Add the chocolate chunks

Fill muffin tins 3/4 of the way and bake for 21-25 minutes on 350.

Cool and eat!

Notes: If you keep them in the fridge they last longer. You can also make them in baby bunt tins and add extra melted chocolate to the top that will harden and they have a doughnut like consistency.