Grain Free Muffin
This is a grain-free recipe, where coconut replaces Oats.
Servings: 12 muffins
Calories: 220kcal
Ingredients
- 1-1/2 cups dried shredded coconut
- 1/3 cup nut butter
- 2 tablespoons coconut oil melted
- 1/4 cup honey
- 1 egg
- 1 tablespoon cassava flour
- Dash salt
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F, and fit a medium sized bread pan with parchment paper. Set aside.
- In a medium mixing bowl, toss the coconut, cassava flour and salt. Then, fold in the nut butter, melted coconut oil, honey, and egg until well combined.
- Press mixture in even layer in the pan fitted with parchment, and bake for 20-25 minutes—until the bars begin to brown and are slightly puffed. Remove from oven and set aside to cool.
- Once bars are cool to the touch, lift the parchment from the pan. Use a chef's knife to cut into 8 slices.
- Melt the chocolate chips in a thick-bottomed sauce pan over very low heat until smooth. Stir frequently.
- Once most of the chips are melted, remove from heat. Continue to stir, until residual heat has completely melted the chocolate chips.
- Use a spoon to drizzle the chocolate over the bars. Allow to set.
- Store in an air-tight container.
Notes
These bars can be taken anywhere! If concerned with melting - remove the chocolate chips from the bars.