chocolate chip coconut muffins // almond flour + walnuts

It is finally feeling like Summer here in New Hampshire and I'm loving it! Aside from the massive amounts of black flies, mosquitoes and ticks it has been pretty awesome spending as much time outside as we possibly can. Our morning hikes have turned into a hiking and swatting session with creatively made head gear about  half way through the hike with whatever piece of clothing we can bear to lose. I am pretty certain we are going to invest in those crazy screened in hats or learn to outrun the bugs. Hopefully this bug season will be short lived - fingers + toes crossed!

In our efforts to clean up our diet a bit, Justin and I have been experimenting with new flours. I received a bag of Almond Flour from Now Foods and figured it was time to put it to use. Let me introduce you to a muffin that's packed full of all the good stuff and tastes like dessert.


These muffins are super easy to pull together - they are chocolaty, coco-nutty, moist and the best portable breakfast ever. Easy to grab on the way out the door or perfect to take along with you on a morning hike to enjoy at the Summit.

Virgin Coconut Oil makes these muffins super moist.

Mini chips work best here but in a pinch you could chop up a chocolate bar or sub in larger chips. If chocolate isn't your thing in the am (who are you!?! do you even exist?) than leave them out or make them for an after work out afternoon snack.

I'v partnered up with Now Real Foods to send you a bundle to help make this recipe a reality in your very own kitchen!

Leave us a comment below or on Facebook telling us your favorite snack to bring on a Summer Hike!

Enter for a Chance to Win the following below!
10oz bag of Almond Flour
12oz jar of Organic Coconut Oil
1lb bag of Date Sugar
12oz bag Raw Walnuts
10oz bag Organic Shredded Coconut

Chocolate Chip Coconut Muffins
makes 12 muffins

You will need
for the dry
1 1/2 cup almond flour
1/2 cup date sugar
1/3 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon

for the wet
3 tbsp ground flax seed + 4 tbsp water
1/3 cup coconut oil // melted (measured in liquid form)
1 cup non dairy milk

1/2 cup mini vegan  chocolate chips
1/2 cup chopped walnuts

Assembly
Pre heat oven to 375 degrees

In a medium mixing bowl mix together almond flour, date sugar, coconut, baking powder, salt and cinnamon.

In a separate bowl whisk together ground flax, water and non dairy milk. Add coconut oil and wet mixture to the dry - stir until well mixed.

Add mini chips and walnuts - mix in.

Using a tablespoon scoop or ice cream scoop fill the wells of the muffin tin just about to the top.

Bake 18-21 minutes.

Remove from oven and allow to cool in muffin tin on a wire rack for at least 10 minutes before removing from the tin.

Enjoy!

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*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own