Chocolate Chip Coconut Muffins

No fun, just work! This is exactly what describes this week for me. I have 3 exams to come, lots of projects to finish, no time for cooking, no time for eating, not even time to breathe! Ok..I'm exaggerating but honestly I have to set the alarm clock just to remind me that I have to eat or drink some water. My hand is glued to the mouse and I'm wired! I sometimes ask myself why I chose this...

On top of all, just to complete the scenery...a "very nice and polite" guy sneezed on me 2 days ago and now I started coughing. Yep..fortunately I'm on Vitamin C, Echinacea, and zinc supplements since the flu season began so the symptoms are mild...the headache is what pisses me off!

Now let's stop with the self pity and talk about these gorgeous muffins above! Oh yum! Since this stressful period began I started to have these huge sweet cravings; it's like my brain needs fuel or something. No raw, healthy desserts or delicious fruits can satisfy my cravings..oh no..I crave for baked warm goodies! So today, right before an awful exam, I decided to indulge myself with the cute ones in the photo above.

Bake + chocolate = Love, right?! You'll definitely love this recipe. I added some coconut flakes to make them taste even better! These are super chocolate chip muffins...I named them Coco-choco Muffins! Ha! I think all that sweetness went straight to my brain :))

I wish I had some healthy flour or make a vegan recipe but you can substitute some of the ingredients and make it healthier. Do you know any egg-free muffin recipes? What types of healthy flours can I use? Looking forward to your comments :)


P.S. Check out this  guessing game on Knapkins! It's fun!

Ingredients for 12 muffins:

1/2 cup coconut butter

2 large eggs

1 cup almond milk (or any other vegan milk)

1 1/2 tsp pure vanilla extract

2 cups all-purpose flour(or use a healthy gluten-free flour; Unfortunately this was the only type of flour I had)

2/3 cups sucanat

1 tbsp baking powder

1/2 tsp sea salt

1 cup dark chocolate chips

1/3 cup coconut flakes

Directions:

Preheat oven to 375 degrees F. Prepare your muffin tin by lining with paper cases and set aside.

In a large bowl whisk together the eggs, vegan milk, and vanilla extract. 

In another large bowl whisk together the flour, sucanat baking powder, and salt. Stir in the chocolate chips. 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. 

Evenly fill the muffin cups with the batter, using two spoons /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.

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, yumm!