1/4cuporganic, grass-fed butter or coconut oilalmost melted
1tsp.pure vanilla extract
1/4cuppure maple syrup
1/4cupcoconut sugar
1/2cupwarm water
1/2cupEnjoy Life mini chocolate chips
Instructions
Preheat the oven to 375°F. Place 9 unbleached parchment paper muffin liners in a muffin tin.
Combine the butter, coconut sugar, and vanilla in a large mixing bowl. Stir to combine. Add the eggs and stir vigorously, then stir in the maple syrup.
Add the tapioca flour, cassava flour, coconut flour, and baking powder, stir gently, then add the warm water. Stir until everything is combined, then fold in the chocolate chips.
Using a 1/3 cup scoop, fill each muffin liner 3/4 full with the batter. Bake for 20-22 minutes. The muffins should bounce back when gently pressed or a toothpick inserted into the center of a muffin should come out clean. Remove from the oven and cool for 5 minutes before moving the muffins to a cooling rack to finish cooling.
Muffins can be stored at room temperature or frozen after they have completely cooled.