Ingredients (makes 12 muffins):

-2 cups almond flour

-2 tbsp coconut flour

-1 tsp baking soda

-½ tsp baking powder

-¼ tsp sea salt

-3 large eggs

-½ cup melted coconut oil 

-½ cup pure maple syrup or raw honey

-1 tsp vanilla extract

-2 tbsp flaxseed

-½ cup dairy-free or dark chocolate chips (like Hu or Enjoy Life)

-Optional: sprinkle with flaky sea salt before baking. Or for the kids we used Pure-food crunchy rainbow sprinkles 

Instructions: 

1.   Preheat oven to 350°F. Line a muffin tin with parchment liners.

2.   In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, and salt.

3.   In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla until smooth.

4.   Pour wet ingredients into dry, stir until just combined. Fold in chocolate chips.

5.   Divide batter evenly into muffin cups (about ¾ full).

6.   Bake 18-22 minutes, until golden and a toothpick comes out clean (don't overbake).

7.   Cool for 10 minutes in pan, then transfer to wire rack.

Storage tip: Keep in an airtight container at room temp for 2 days, or refrigerate up to a week. They also freeze well!