Paleo Chocolate Muffins
Ingredients
- 2 cups or 200 g ground almonds
- 4 organic eggs
- 0.5 cup or 150 g dark chocolate (70 % min cocoa)
- 1 cup or 150 g of maple syrup
- 0.33 cup or 70 g coconut oil
- 1 tsp of bicarbonate of soda
- 1 tbsp of arrowroot powder
- 1 pinch of salt
- 1 tsp of vanilla extract
- Cocoa nibs to decorate
Directions
- Step 1:
Preheat your oven to 175 degrees (fan oven)
- Step 2:
Mix eggs and ground almonds while melting coconut oil + chocolate in a pan.
- Step 3:
Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and arrowroot powder to the egg mix.
- Step 4:
Add the cooled down melted chocolate and coconut oil slowly, to avoid cooking the eggs.
- Step 5:
Pour the mix into a muffin tin lined with muffin paper cases (using either 2 tablespoons or an ice cream scooper), decorate with the cocoa nibs, and bake for 20 to 25 minutes at 175C.
- Step 6:
Enjoy and do give me feedback on this recipe!
- Step 7:
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.
Serving Tips
Pairs well with Moroccan Spiced Coffee or a cup of your favorite herbal tea.
Storage Tips
Store in the fridge for up to 5 days.
You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
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