Buckwheat chocolate chip muffins

1 cup buckwheat flour (100% buckwheat not a buckwheat & wheat blend) 

1/2 cup tapioca flour

1 Tablespoon baking powder 

1 egg

2 Tablespoons of softened butter 

2 Tablespoons of black strap molasses

2 Tablespoons of ginger syrup (Ginger People Brand) 

1/4 cup chia seeds

1/4 cup chopped almonds

1/4 cup chopped dried fruit blend

1/2 cup semi sweet chocolate chips

1 cup coconut milk 

Mix the buckwheat flour, tapioca flour and baking powder in a bowl. 

Stir in the egg and softened butter. 

Stir in the molasses and ginger syrup. 

Add in the chia seeds, almonds, dried fruit and chocolate chips. 

Add the coconut milk and stir. 

Preheat oven to 400 degrees. 

Spoon mixture into lined muffin tin and bake for 15 minutes.