Coconut and chocolate muffins

1/2 cup Cuisine Soleil All-Purpose Flour

1/2 cup Cuisine Soleil coconut flour

1/2 cup shredded sweetened coconut

1/2 cup quick-cooking rolled oats

A pinch of salt

5 ml baking powder

2 eggs

10 ml vanilla

1/4 cup vegetable oil

1/2 cup brown sugar

1/4 cup maple syrup

1 cup plant-based milk

1/2 cup chocolate chips

1. Mix together the all-purpose flour, coconut flour, shredded coconut, baking powder, oats, and salt.

2. In a separate bowl, combine the vanilla, brown sugar, eggs, maple syrup, oil and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture and mix well.

4. Once the mixture is homogeneous, add the chocolate chips and mix again.

5. Pour the mixture into the muffin tins without filling it to the brim.

6. Bake at 350F for 35 minutes (Confirm if the center is cooked through. If not, add 2-minute slices of cooking time.)