Coconut Cashew Chocolate Chip Muffins

This recipe is grain, gluten, dairy free.. and it's also perfect. 
I freaking love these muffins. 
I mean, they have chocolate chips in them so it's pretty hard to go wrong!

I'm currently trying to transition my diet into being gluten free again. Sadly, I think I'm starting to develop an intolerance to that beautiful protein. The two years I just spent on the SAIT campus attending culinary school, my diet ended up being totally haywire. I choose to eat food because I want to learn; and tasting is learning for me. But then my digestive issues started coming back (mostly constant bloating and tummy aches) combined with my constant crave for sugar due to being exhausted and undernourished, I'm so happy to be eating my preferred way again :) Now that I've finally graduated (YAY ME!), I'm hoping to slowly go back to my grain & gluten free days. 

I've mentioned this lots on the blog and on my instagram before ,but I really do feel my best when I eat fewer carbs, and eat a lot of healthy fats and protein. So for that reason, I like having snacks like this one handy for my busy work schedule.

This recipe is good for people who are just starting out eating grain/gluten free. I find that coconut is a bit finicky to bake with, but this recipe is super easy and turns out lovely. It's also not SUPER coconuty which I like because sometimes I find coconut flour can be a bit overpowering. 

Coconut Cashew Chocolate Chip Muffins



Ingredients:

1/4 C cashew butter (I used homemade, but you can also substitute almond or peanut butter)
2 tbsp coconut oil
1/2 C coconut sugar
1 tbsp vanilla extract
2 eggs 
1 C cashew milk
1/2 C coconut flour
1/3 C dark chocolate chips


Directions:

Preheat oven to 350°

Line a muffin tray with 12 liners and lightly line each up with cooking spray (I use coconut oil spray to avoid nasty refined vegetable oil).

Combine cashew butter, coconut oil, coconut sugar, and vanilla into your mixer and mix well. Slowly add eggs one at a time while continuing to mix. Then pour in cashew milk, and once combined, mix in the coconut flour.

Once the coconut flour is incorporated, stop mixing and fold in the chocolate chips by hand.

Fill muffin liners about half way and bake for about 18-19 minutes or until a toothpick comes out clean. 

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