Step 1

Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with paper or foil liners.

Step 2

In a medium mixing bowl, whisk the coconut flour, coconut sugar, cocoa powder, baking soda and salt until blended.

Step 3

In a blender, blend the water, sunflower seeds, flaxseed meal, vanilla and vinegar until completley smooth (stop once or twice to scrape down the sides). The results should resemble light cream in consistency.

Step 4

Add the sunflower seed meixture to the dry ingredients, stirring until completely combined (the batter will become very thick, like a dough).

Step 5

Divide the batter evenly between the prepared muffin cups. Use damp fingertip to smooth the tops. If desired, press the optional chocolate chips into the tops.

Step 6

Bake in the preheated oven for 23 to 26 minutes until the surface appears dry and a toothpick inserted near the center of a cupcake comes out with only a few moist crumbs attached.

Step 7

Place the muffin tin on a cooling rack and cool for 15 minutes (in the tin). Remove the partially cooled cupcakes from the muffin tin and place on the cooling rack to cool completely.