Make these mini muffins on the weekend for a wonderful mid-morning or afternoon snack during the week. Little hands will love them! This makes approximately 80 mini muffins that store well in the freezer. Simply remove muffins (from freezer) 15 minutes prior to eating.
3 cups whole wheat flour
2 cups spelt flour
2 tsp cream of tartar
2 tsp baking soda
2 tsp cinnamon
1 tsp sea salt
2 cups of rice milk
1 cup pure maple syrup
½ cup canola oil
½ cup dark chocolate chips (71% cacao or greater)
½ cup unsweetened shredded coconut
Mix flours, cream of tartar, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, whisk rice milk, maple syrup, and oil. Combine wet and dry ingredients and mix well. Using a spice grinder or food processor, pulse chocolate chips and coconut until coarsely chopped. Fold into batter. Pour into prepared muffin pans and bake at 375 °F for 15–20 minutes.
2 tsp cream of tartar
2 tsp baking soda
2 tsp cinnamon
1 tsp sea salt
2 cups of rice milk
1 cup pure maple syrup
½ cup canola oil
½ cup dark chocolate chips (71% cacao or greater)
½ cup unsweetened shredded coconut
Mix flours, cream of tartar, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, whisk rice milk, maple syrup, and oil. Combine wet and dry ingredients and mix well. Using a spice grinder or food processor, pulse chocolate chips and coconut until coarsely chopped. Fold into batter. Pour into prepared muffin pans and bake at 375 °F for 15–20 minutes.