Monday, January 12, 2015

PaleOMG's Double Chocolate Muffins

I had a last minute need for homemade baked goods to bring to a meeting, and happened to have all of the ingredients for these babies on hand.

I've never had a miss with PaleOMG recipes, particularly Juli's baked goods. These muffins are no exception. They were happily devoured, and no one questioned what was (or wasn't!) in them. When I told them they were grain and dairy-free, everyone was shocked.

Since I didn't have flavored almond butter I added a coffee element by adding espresso. If you're not an almond butter fan, rest assured that with the double chocolate going on you can't even taste it.

PaleOMG's Double Chocolate Muffins
adapted from PaleOMG

1 cup raw almond butter
4 whisked eggs
1/3 cup maple syrup
1 tsp. vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of cinnamon
pinch of salt
1/2 cup Enjoy Life chocolate chips

Preheat oven to 350.

In a large bowl mix almond butter, eggs, maple syrup and vanilla.

Add cocoa powder and mix, then do the same with the coconut flour. Finally add the baking soda, baking powder, cinnamon and salt. Mix well.

Fold in chocolate chips.

Use an ice cream scoop to scoop batter into greased silicone muffin cups.

Sprinkle with a couple of chocolate chips and bake for 20-25 minutes.

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