Michael even let one of his co-workers try a muffin and she raved about them. She loved that they're not too sweet but they don't taste like health food either. They're just...good!
Which is good becaaaaause....I've got a wedding dress to wear in 10 days!
Double Chocolate Coconut Flour Muffins
Adapted from Ambitious Kitchen
Makes 12 muffins.Ingredients:
- 1/4 cup nut butter of your choice (almond butter, peanut butter, etc.--if you use pb it's not paleo. Homemade, natural, or store-bought are all fine)
- 2 tbsp. coconut oil, melted and cooled
- 1/2 cup raw or coconut sugar (you can also substitute maple syrup-but add 1-2 extra tbsp. coconut flour if you do)
- 1 tbsp. vanilla extract
- 2 eggs, room temperature
- 1 cup almond milk (or preferred variety of milk), preferably at room temperature
- 1/2 cup coconut flour
- 2 tsp. baking powder
- 1/3 cup unsweetened cocoa powder (high quality is preferred-such as Ghirardelli)
- 1/3 cup dark chocolate chips
- Preheat oven to 350F degrees. Prepare a 12 cup muffin tin (either spray with nonstick cooking spray, line with cupcake liners, or line with cupcake liners and spray the inside of those liners with nonstick cooking spray).
- Using an electric mixer, beat together the nut butter, coconut oil, sugar, and vanilla.
- Beat in the eggs, one at a time and then continue mixing for another minute until smooth.
- Mix in milk on low speed until combined.
- In a small bowl, whisk together the coconut flour, baking powder, and cocoa powder. Slowly add to the wet ingredients and mix on low until smooth.
- Fold in the chocolate chips.
- Evenly distribute the batter between the prepared muffin cups.
- Bake 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean (crumbs are fine, just not gooey).
- Let cool for 5 minutes and then transfer the muffins to a wire rack to continue cooling.
These muffins disappeared far too quickly.