1. Preheat the oven to 275°F (190°C). Line a muffin tin with 8 large paper liners (tulip paper liners). Set aside.

 

2. Mix the flours with the baking powder, salt, and shredded coconut in a small bowl until well combined. Set aside.

 

3. Melt the coconut oil – it should be liquid but not warm. Add the coconut blossom sugar and egg to a large bowl and whisk until well combined. Add Alpro Coconut, and coconut oil and mix until well combined. Add the flour mixture and mix until just combined. Add the chocolate chips and fold in. Divide the batter between the paper liners and bake for 20-22 minutes or until a wooden skewer inserted into the center of a cupcake comes out clean. Take out of the oven and let cool down on a wire rack.