A perfect recipe for early morning muffins. No added sugar. Paleo adaptable.
Heat over to 350 degrees and prepare muffin pan with either liners or by greasing the pan with coconut oil.
Fold the dry mixture into the wet.
Fold the chocolate chips and walnuts into the batter.
Divide the batter between the muffin tins. I like to use an ice cream scoop for the large muffins or a small cookie scoop when I am making mini-muffins.
Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on baking rack.