Gluten Free Coconut Flour Chocolate Chip Mini Muffins (GAPS/Paleo/SCD Diet friendly)

These were a hit.

Plain and simple.

Since Toby will be starting Kindergarten in 3 weeks (EEEK!), I decided to start experimenting with coconut flour for baking instead of almond meal because the school is "nut free" (I honestly don't know how to survive because a lot of Toby's diet consists of nuts!). Toby's tummy troubles are explained here (if you're wondering why we have to go to such lengths with coconut flour and the like) ;)

But we had some success :)

And they were taste tested by not only my two "sugar-deprived" boys, but their friend Gavin, who ate 4 of them straight out of the oven! Didn't even wait for them to cool down! 

They told me that these little muffins were "more delicious than the cupcakes at the cupcake store"  ....what????    A GROSS exaggeration.......in my opinion. But hey....makes me relieved that I have a little treat that doesn't contain nuts, and can be sent to school (with many variations possible)!

I came up with this recipe by combining/tweaking a few that I found online...

It makes 24 mini muffins

1 ripe banana (mashed)

4 eggs

1/4 cup melted butter

1/4 cup raw honey

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

1/2 tsp baking powder

2 tbsp organic raw cocoa powder

1/3 cup coconut flour

Handful of bittersweet chocolate chips

Preheat oven to 350 degrees F

Combine all of the ingredients except for the last three (baking powder/cocoa/coconut flour)

Mix until well blended. Combine the last three ingredients in a separate bowl and then add gradually to the other ingredients. Mix well so that all lumps of coconut flour are blended in.

Pour into greased muffin tins, or parchment paper mini muffin liners (my favourite because they NEVER stick to the muffins, and save a lot of mess!)

Bake for approx. 10-12 mins or until a toothpick comes out clean. Once the muffins came out of the oven, I added two bittersweet chocolate chips to the top of each one.

Enjoy!!