Gluten-free muffins with chocolate and coconut that sounds terrific doesn't it! Chocolate and coconut makes these muffins made from buckwheat flour a treat.
In a bowl mix the flour with the baking powder and salt.
Whisk in a second bowl the sugar with the eggs until frothy.
Add the melted butter and vanilla extract while continuing to beat.
Then add the flour mixture.
Beat the mixture 5 minutes with a mixer so that it is airy.
Add the chocolate and coconut to the bowl with the batter and mix well with a spatula.
Divide the batter between the muffin cups and place the baking plate in the oven.
Bake for 25-30 minutes until the muffins are done. (Check that by pricking a satay skewer into the thick part of the muffin and then remove it. If it comes out dry then the muffin is done).
Let stand for 5 minutes and then remove the muffins from the tin.