Coconut Flour Pumpkin Muffins


¾ Cup Coconut Flour
½ Teaspoon baking soda
¼ Teaspoon salt
1 ½ Teaspoons of cinnamon
½ Cup pumpkin puree
5 Eggs
½ Cup Coconut Oil, melted
½ Cup maple syrup
1 Teaspoon vanilla extract
¼ Cup Coconut Milk
1/2 Cup Chocolate Chips

Preheat oven to 350 degrees.
In a small bowl, mix all dry ingredients together and set aside.
In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract.
Add dry ingredients and chocolate chips.
Mix well and let the batter sit for 3-5 minutes or until coconut flour has absorbed the liquid.
Scoop batter into greased muffin pan.
Fill each muffin tin 3/4 full of batter.
Bake for 30-35 minutes, or until the muffins are golden brown.
Let muffins cool before serving. Store in airtight container in refrigerator.

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