I am secretly having a love affair with coconut everything and from my last three recipes I am sure you are onto this affair but I really just CANNOT get enough! At random times I find myself intolerant to certain foods, it is really random but I will eat a ton of almonds for a long time and one day just feel that tight squeeze in my throat and know that my body has had enough. Because of this, I have started to look at some nut free alternatives to some of my favorite baking recipes since many of them call for almond milk, almond butter or some kind of nut butter.
I took to my friend google.com and discovered that coconut butter was a nut alternative and although it contains the word -nut, it is technically not one. I turned to Instagram to find out why coconut has -nut at the end and why almonds do not and how the heck do you know what is classified as a -nut or not? Do-nuts have nut at the end, does this mean they are just crispy fried nuts? How about pea-nuts, which are classified as legumes?
Anyways, I decided to take my new coconut butter jar into the baking room and get going and out came these deliciously moist Chocolate Chip Muffins that will not disappoint..I doubt I will go back to almond butter again because coconut butter made these muffins MOIST and to my surprise not taste like coconuts as much as I thought considering half of the recipe is made using Mr. Coconut (who is not a -nut by the way)
Allergy Friendly Double Chocolate Chip Muffins (dairy, gluten and nut free)
- 1/4 cup coconut butter
- 30 mL coconut oil (melted) <–if you live in Thailand yours will already be melted
- 100 grams coconut sugar
- 2 eggs, room temperature
- 1 cup coconut milk (rice or hemp milk work as well)
- 100 grams coconut flour
- 5 mL baking powder (for gluten free use: Rumford, Clabber Girl brands)
- Dash of cinnamon
- 1/3 cup high quality cocoa powder
- 1/3 cup dairy free chocolate chips or cacao nibs (or if not dairy free feel free to use dark chocolate chips)
Preheat oven to 176 C. Line muffin tin with either muffin cup or coconut oil. Use a large bowl and combine melted coconut butter, oil, coconut sugar and cinnamon. Use an electronic mixer to mix. Add in both eggs and beat until smooth. Pour in coconut milk and stir. In a separate bowl combine coconut flour, baking powder, and cocoa powder and mix until combined. Slowly add in dry mixture to wet mixture and continue using electric mixer on low speed. Once all combined fold, fold in chocolate chips. Evenly place batter into muffin tin and bake for 18-20 minutes. Use a toothpick or a chopstick to test and wait until you pull it out and nothing comes out. Let cool on wire rack and enjoy with a large glass of coconut milk!
Loving Coconut Flour as much as ME? Check out my latest recipes using the flour + have yourself a coconut party:
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