2tbspscoconut oil, melted and cooled (I’ve also used canola oil instead of coconut oil and it works just fine)
1cupAlmond Soy milkor
2tbspsEgg flax seeds waterreplacer powder or Ground whisked in 6tbsps (or use 2 large eggs)
Preheat the oven to 350°F. Line a 12 cup muffin tin with cupcake liners or grease the muffin tin with cooking spray.
In a small mixing bowl, combine coconut flour, cocoa powder and baking powder.
In another mixing bowl, combine almond/ cashew butter, coconut sugar, coconut oil and vanilla extract. Beat until the mixture is smooth — you can use an electric mixer here, but I just whisk it with a spoon.
Add the eggs (or egg replacer solution) and mix until well combined.
Pour in almond/ soy milk and mix.
Stir in the dry ingredients into the wet ingredients and mix until the batter is smooth and creamy.
Fold in the chocolate chips.
Divide the batter into the prepared muffin pan. Bake for 18~22 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.