Coconut Chocolate Chip Muffins
~1 cup oat flour
~1/2 cup coconut flour
~1 cup all purpose or whole wheat flour
~1 tbs aluminum free baking powder
~1/2 tsp baking soda
~1/2 tsp salt
~3 tbs unsweetened coconut
~3/4 cups chocolate chips of your choice
~1/4 cup coconut oil (melted)
~1/3 cup honey
~3/4 cup full fat plain yogurt
~1/2 cup coconut milk (I used full fat)
~1/2 cup unsweetened vanilla almond milk
Pre-heat over to 425 degrees. Mix the dry ingredients (except the coconut and chocolate chips) together with a mixer. Add wet ingredients and beat on low to medium speed until well incorporated. Fold in coconut and chocolate chips. Spoon into greased muffin tin and/or use muffin liners (I used silicone muffin liners). Reduce the oven temperature to 400 degrees. Bake for approximately 18 minutes. Remove from oven, let sit for at least 10 minutes
and then transfer to wire rack to cool completely. This recipe made 12 regular size muffins and 3 larger size muffins. Enjoy!
The yogurt I used for this recipe is a new product of the farm from where I have been purchasing meat since last April. It is delicious. It worked great in this recipe and I have been bringing it to work with frozen pineapple chunks and chopped almonds.
As for running, my long run crept up to 9 miles this week and I felt pretty good during the run. Just about one month to go before this first 1/2 marathon- eeks! Admittedly, the balance of getting my running done with the little ones, work etc. is harder than I thought it would be. I feel like I just barely get it all in each week but it's getting done and I am very lucky to be able to do it.
How was your week?