Chocolate Chip Coconut Muffins

• 2 whole Large Eggs
• 1 cup Almond Milk (or Any Other Vegan Milk)
• 1-1/2 teaspoon Pure Vanilla Extract
• 2 cups All-purpose Flour (or A Healthy Gluten-free Flour; Unfortunately This Was The Only Type Of Flour I Had)
• 2/3 cups Sucanat
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Sea Salt
• 1 cup Dark Chocolate Chips
• 1/2 cups Coconut Butter
• 1/3 cups Coconut Flakes

1. Preheat oven to 375 degrees F. Prepare your muffin tin by lining with paper cases and set aside.
2. In a large bowl whisk together the eggs, vegan milk, and vanilla extract.
3. In another large bowl whisk together the flour, sucanat, baking powder, and salt. Stir in the chocolate chips and coconut. With a rubber spatula, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter! A few lumps are ok.
4. Evenly fill the muffin cups with the batter, using two spoons per muffin. Place in the oven and bake for about 18-20 minutes. Test by inserting a toothpick; when they're ready to come out, the toothpick will remain dry.
5. Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven. Place them on a cooling rack for 10 minutes and then serve still warm. Yum!

eggs, almond milk, vanilla, allpurpose, baking powder, salt, chocolate chips, coconut butter, coconut flakes

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-coconut-muffins/ (may not work)