These are definitely best eaten the day they are made. If you want to save uneaten muffins for a day or two, place them in a sealed container as soon as they are cool.
Serves: 12
Ingredients
72 grams (~1/3 cup + 2 tablespoons) coconut flour
88 grams (~1/2 cup) potato starch
30 grams cacao or cocoa powder (~1/3 cup)
1 tablespoon aluminum-free baking powder
¼ teaspoon sea salt
4 large eggs
165 grams (~1 cup) coconut palm sugar
120 grams (~1/2 cup + 2 teaspoons) milk (almond or coconut milk will also work)
44 grams (~1/4 cup) melted salted butter (coconut oil will also work)
1 teaspoon lemon juice
1 cup chocolate chips
Instructions
Preheat oven to 350 degrees F. Line a muffin tin with parchment liners, or grease with butter or coconut oil.
In a bowl, whisk coconut flour, potato starch, cocoa powder, baking powder, and salt until well blended and no lumps of flour remain. Add eggs, sugar, milk, melted butter and lemon juice and stir to combine. After the ingredients are incorporated into a smooth batter, stir in chocolate chips.
Pour the batter into the prepared muffin cups, filling about ¾ full.
Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
Recipe by Pigforkr at http://www.pigforkr.com/double-chocolate-muffins/