Ingredients
THE BASE:
- ½ cup coconut flour
- 4 eggs
- ½ tsp sea salt
- ½ tsp baking soda
- ⅓ cup non-dairy milk
- ½ cup maple syrup
THE TOPPING:
- 3 tbsp cinnamon
- ¼ cup maple syrup
- 2 tbsp coconut oil, melted
- ½ cup chopped walnuts
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 350.
- Line muffin tin with 6 liners.
- In a mixing bowl, add the ingredients for the muffin base. Mix everything to ensure no clumps, and set aside to thicken.
- Next, in another mixing bowl, add the ingredients for the topping, reserving a small handful of the chocolate chips to sprinkle on top of each muffin later.
- Fill each muffin cup 1/4 way with batter.
- Scoop about 1 tsp of the topping into each muffin cup, then spoon remaining muffin batter on top, and top each muffin with remaining topping mixture. Sprinkle on remaining chocolate chips.
- Bake for 28-30 minutes.
- Remove from the oven and let cool. Sprinkle with additional cinnamon, and ENJOY!!!
Calories: 348kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 317mg | Potassium: 169mg | Fiber: 7g | Sugar: 33g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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