½ cup plus 2 tablespoons coconut milk (homemade or store-bought)
¼ cup honey
2 tablespoons light olive oil
1½ teaspoons pure vanilla extract
1 packet stevia
½ cup coconut flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 oz good-quality dark chocolate, chopped (see Note)
Instructions
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring constantly. Transfer to a bowl and cool completely (it will scorch if you leave it in the hot skillet); set aside for now.
Whisk together the egg, coconut milk, honey, oil, vanilla, and stevia in a large bowl. In a separate bowl, whisk together the almond meal/coconut, coconut flour, baking powder, baking soda, and salt. Whisk the dry ingredients into the wet and then fold in the chopped chocolate. Let the batter rest 3 minutes (it will be fluffy but fairly stiff), then scoop about 3 tablespoons of batter into each muffin well.
Bake at 350F until light golden and a toothpick inserted inside comes out clean, about 14 to 16 minutes.
Notes
Chocolate: To keep this paleo, use dairy-free, stevia-sweetened dark chocolate.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/coconut-chocolate-chunk-muffins-gluten-free-naturally-sweetened/