Coconut Flour Strawberry Chocolate Chip Muffins

 

I posted this on my Facebook page the other day:

“Saw a recipe for “Skinny Strawberry Chocolate Chip Muffins”.

Every time you see the word “skinny” in front of any recipe, advertisement, etc…consider it a warning for a low-calorie, short-term satisfaction, metabolic damaging offering.

Said recipe called for all-purpose flour, sugar, brown sugar, applesauce, strawberries, and chocolate chips… and ONE egg white, ONE!

Not only is this muffin too few calories, but the ratios are severely unbalanced. ZERO fat, high amounts of sugar, and VERY little protein pshh ONE egg white, get outta here).

The only “skinny” muffin recipe for me is one with coconut oil, grass-fed butter, WHOLE eggs, honey, and coconut flour!”

Thus inspiring THIS recipe that wasn’t even close to an adapted recipe since my recipe is FULL-FAT and amazing!

EATgredients:

Dry:

• ½ cup coconut flour
• ¼ cup tapioca flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt

Wet:

• 4 eggs
• ¼ cup coconut oil, melted
• ¼ cup honey
• ¼ cup applesauce, unsweetened

Other:

• 1 ¼ cup strawberries, diced
• ½ cup chocolate chips

Steps to crEATe:

1.)    Heat oven to 350° and grease 1 12-compartment muffin tin with coconut oil. Set aside.

2.)    Combine all dry ingredients in large mixing bowl. Whisk together. Set aside.

3.)    Whisk eggs in separate bowl. Combine eggs, honey, coconut oil, and applesauce into dry ingredients and mix until all flours are dissolved.

4.)    Fold in strawberries and mix. Fold in chocolate chips.

5.)    Bake for 15 minutes. Enjoy warm!