Coconut and Chocolate Chip Muffins

Here's a little treat that I threw together last night. These muffins work wonders when you "gotta have something", and at the same time want to feed your body with something nutritious. They're quite filling, which make them a perfect snack between lunch and dinner. Did I mention they were gluten-free and sugar-free? And that I found the recipe at blog favorite ComfyBelly only moderated slightly?

Ingredients (makes about 8 muffins)

• 1,5 dl coconut flour
• 1/4 teaspoon of sea salt
• 1/2 teaspoon of baking soda
• 6 eggs
• 0,5 dl agave nectar (or your preferred sweetener of any kind)
• 1,5 tablespoons of extra virgin coconut oil
• 1 tablespoon of lucuma powder (Superfood with a sweet taste. Can be skipped)
• 1 tablespoon of vanilla extract  
• About 50 gram dark chocolate (I used Lindt 90% cocoa) finely chopped

Method

1. Preheat oven to 180 degrees C.
2. Blend all the dry ingredients together in a bowl.
3. Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended.
4. Fill each muffin liner about 2/3 of the way full with batter.
5. Bake for about 20 minutes, or until a toothpick comes out clean and the top is starting to brown a bit. Eat right away!
6. Store any leftovers covered or in the refrigerator