- 1/2 cup coconut flour
- 1/2 cup unsweetened coconut flakes
- 1 lemon, zested
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup coconut yogurt
- 3 large eggs
- 1/4 cup maple syrup
- 1/2 cup chocolate chips (such as Ghirardelli®) (optional)
- Preheat oven to 350 degrees F (175 degrees C). Butter 2 mini loaf pans (4 1/2x2 3/4-inch).
- Combine coconut flour, flaked coconut, lemon zest, baking soda, and salt together in a bowl. Mix in yogurt, eggs, and maple syrup to form a smooth batter. Stir in chocolate chips. Pour batter into prepared loaf pans.
- Bake in preheated oven until tops spring back when lightly pressed, about 25 minutes. Cover with aluminum foil and bake for an additional 5 minutes.
- Cool muffins in the pans for 10 minutes before removing aluminum foil and turning out on a wire rack to cool completely.
05/29/2019
recipepes.com
lace's coconut bread, recipe
PT15M
PT1H
5
455 calories
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