This is a simple recipe that you can vary to your tastes by adding almond, coconut, orange or even mint extract. These muffins don’t photograph well, but are beautifully moist and taste absolutely amazing.
3 cups blanched almond flour, lightly packed
1 heaping tsp baking soda
1/8 tsp vanilla bean powder (optional)
3 eggs, at room temperature
1/4 cup coconut oil
1/2 cup coconut nectar, honey or liquid sweetener of choice
2½T unsweetened coconut milk (I used So Delicious brand)
3-4 drops Medicine Flower Vanilla extract or 1 tsp regular vanilla extract
1 drop Medicine Flower Almond extract (optional)
1/2 cup dark chocolate chips
Preheat oven to 350ºF. In a medium-sized bowl, stir together all dry ingredients with a spoon except chocolate chips. In another bowl, beat eggs with a hand mixer. Add coconut oil, coconut nectar and milk plus extracts of choice.
Stir wet ingredients into dry with a spoon, then fold in chocolate chips. Scoop into paper-lined mini-muffin tin or silicone mini-muffin pan, filling each cup completely full or overflowing if you want bigger minis.
Bake for approximately 30 minutes, depending on size of your mini-muffin pan. Makes about 14 large mini-muffins (if you can forgive the oxymoron).