Step 1

Preheat oven to 325°F/170°C.In a large bowl mix together all your dry ingredients. Tip: save a few chocolate chips to add to the top of each cupcake.

Step 2

Next, mix the wet ingredients into the batter. Add the water a spoonful at time until your batter is thick and smooth, but not dry. Remember the coconut flour will absorb a lot of the liquid. The batter will be like a loose cookie dough batter, not runny like cake batter.

Step 3

Add 12 liners to a 12-cup muffin pan. Fill each cup with batter until they are ¾ of the way filled. Drop a couple chocolate chips on top of each muffin.

Step 4

Bake the muffins in the oven on the middle rack for 20-25 minutes or until cooked through and the tops start to turn golden. Remove from the oven and let them cool for a few minutes. Enjoy!