Chocolate Coconut Muffins
Author: 
Recipe type: Breakfast
 
Ingredients
  • ¾ cup sorghum flour
  • ½ cup millet flour
  • ½ cup potato starch
  • ¼ cup cocoa powder
  • 2 Tablespoons ground flax seed
  • 1 teaspoon xanthan gum
  • 1 teaspoon unflavored gelatin (optional)
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ – ½ cup sugar (I used ¾ cup in a double recipe)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk (or substitute)
  • ¼ cup coconut oil, melted
  • ½ cup shredded coconut (I used organic, unsweetened)
  • ½ cup walnuts, toasted & chopped (optional)
Instructions
  1. Preheat oven to 375°
  2. In a mixing bowl, combine the flours, starch, cocoa, flax seed, xanthan gum, gelatin, baking powder, salt, and sugar.
  3. In a smaller bowl, or measuring cup, combine the egg, vanilla, milk, and oil.
  4. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the coconut and nuts.
  5. Bake at 375 degrees for 20 – 25 minutes.
  6. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/chocolate-coconut-muffins/