Who doesn’t love chocolate chip muffins?
Better yet, who could say no to chocolate chip muffins that are gluten-free and refined-sugar-free?!
This muffin recipe uses my popular Paleo Apricot Muffins Recipe as a base, and adds dark chocolate chips and walnut pieces to create an entirely new flavor combination. It’s so simple to make and is an excellent, healthy muffin option for a mid-summer treat.
1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
1/2 teaspoon honey or raw agave nectar
1/8 teaspoon natural vanilla extract
1/2 cup dark chocolate chips
1/2 cup walnut pieces
Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the chocolate chips and walnuts.
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.