Spelt flour adds a subtle complexity to these chocolate muffins. They bake into light and fluffy perfection every time. Enjoy them plain, or dress them up with your favorite frosting.
Ingredients
- 1.33 cups spelt flour
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.13 teaspoons salt
- 1.5 cups white sugar
- 3 tablespoons coconut oil , melted
- 2 large eggs
- 0.75 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup chocolate chips
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners.
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2
Sift flour, cocoa, baking powder, baking soda, and salt together in a medium bowl.
-
3
Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating until well combined before next addition. Stir in vanilla extract. Add flour mixture alternately with coconut milk. Beat well. Fold in chocolate chips. Fill the prepared muffins cups 3/4-full.
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4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
Nutrition Facts
Per serving
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