btw, here is the recipe (from Chocolate & Zucchini). The only modifications that I made were that I melted the chocolate in the microwave (30 second increments until smooth) instead of in a double boiler, and I had some leftover chocolate which I chunked and tossed into the batter at the end.

Coconut Chocolate Muffins
(Gluten-Free, Dairy-Free)

- 125 grams (4.5 ounces) bittersweet chocolate
- 60 grams (2 ounces, about 1/2 cup) coconut flour
- 100 grams (3.5 ounces, about 1/2 cup) unrefined coconut sugar
- 1/2 teaspoon baking powder
- a pinch of salt
- 80 ml (1/3 cup) extra virgin coconut oil
- 2 large eggs

Makes 6 muffins.

Preheat the oven to 175°C (350°F) and line a 6-muffin baking tray with paper or silicone cups.

Melt the chocolate in a double-boiler (or a heatproof bowl set over a pan of simmering water).

In a medium bowl, combine the flour, sugar, baking powder and salt, and set aside.

Add the coconut oil to the melted chocolate, then add the eggs one by one, beating well after each addition. Fold in the dry ingredients.

Pour the batter into the muffin molds and bake for 15 to 20 minutes, until a toothpick inserted in the center of one comes out clean.

Let cool completely before serving.