Double Chocolate Chip Muffins

The perfect night-cap

Once the sun begins to shine and it is officially summer, it is as if my body has a trigger response to immediately crave every dessert in site. So, in an attempt to not eat twenty pints of ice cream or store-bought cookies, I make an effort to personally cook the desserts I’m eating to try and fill them with healthier options than many purchased baked goods. These double chocolate chip muffins not only fill that post-dinner craving, but they free of a lot of ingredients that make up most of our desserts (i.e. gluten, dairy, and processed sugar). Behold, my new best friend. And also, my freezer’s newest tenant, because you better believe I have a couple batches of these in there for future night caps!

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Ingredients (makes 12):

Wet Ingredients:

  • Almond flour (1 ½ cups)
  • Coconut flour (1/3 cup)
  • Baking soda (1 teaspoon)
  • Baking powder (1 teaspoon)
  • Cacao powder (1 ½ tablespoons)
  • Cacao chips (¼ cup)

Dry Ingredients:

  • Eggs (2)
  • Coconut oil (¼ cup)
  • Maple syrup (¼ cup)
  • Almond milk (¾ cup)

Directions:

  1. Combine the wet ingredients in a bowl
  2. Mix all of the dry ingredients in a separate bowl
  3. Combine the bowl of dry and wet ingredients and fold together
  4. Pour the mixture in to the muffin tray and bake at 375 for ~25 minutes or until the tops begin to brown and the center is cooked through
  5. Enjoy warm or allow to cool and then freeze for later!

Allergen Information:

  • Gluten free
  • Dairy free
  • PaleoIMG_4323

 

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