makes 9 perfectly moist, delicious, healthy AND FODMAP FRIENDLY muffins
Dry small bowl:

1/4 c coconut flour (Trader Joe’s!)

1 c oat flour (or rolled oats blitzed finely in a blender) 

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon 
Wet large bowl:

1/2 c coconut sugar (1/4 c brown sugar and 1/4 c white sugar)

4 tbsp ESSENTIALLY COCONUT BUTTER butter or butter, or coconut oil, melted 

1 tbsp vanilla

2 eggs

1/2 c coconut milk
Last:

1/4 c cacao nibs 

1/4 c coconut flakes

Handful of chopped pecans or walnuts, optional. 

1. Preheat oven to 350, line a cupcake baking tin.
2. Blend coconut flour, oat flour, baking powder, salt, and cinnamon until grainy and completely mixed. 

3. Separately combine sugar, butter, vanilla in a large bowl and mix. 

4. Gradually add dry ingredients to wet while beating. Stir in cacao nibs, nuts and coconut flakes. 

5. Place in lined cupcake in. Sprinkle coconut flakes on top, optional. 

6. Bake 350 for 10-13 minutes!