Recipe Description:
This healthy, grain-free treat is one of my all-time favorite muffins! The little bits of slightly sweet chocolate bits really "make" this recipe. I like them spread thickly with raw, cultured, grassfed butter.
Recipe
Instructions:
In a small bowl, combine coconut flour, baking soda and salt, stirring well to break up any clumps. Set aside. Whisk eggs with bananas in an electric mixer, then add coconut oil, coconut milk, maple syrup, 1/2 tsp. stevia, coconut extract and vanilla, mixing well. Add flour mixture and mix again, scraping down sides of bowl. Place unsweetened chocolate in a small food processor with 1/4 tsp. of stevia and pulse until finely chopped. Add to batter along with nuts and coconut. Divide between 12 paper-lined muffin cups and bake at 350* for 30 minutes, or until toothpick comes out clean. Remove from pan immediately and let cool on a wire rack. Serve with a glass of raw milk!
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