I’m not going to ramble on in this post – telling you how much I loved making (and eating) these gluten, grain, dairy and refined sugar free muffins.
I’m just going to leave the recipe below and let you try them for yourself.
Hint …. I think you gonna like them!
Double Choc Muffins
Makes 12 muffins
2 cups almond flour | 1/4 cup raw cacao | Pinch of good salt | 1/2 teaspoon baking soda | 1/4 cup coconut oil, melted and cooled | 2 tbsp pure maple syrup (or rice malt syrup) | 3 organic eggs | 1/2 cup raw cacao nibs
Preheat oven to 180D | 350F and line a muffin pan with 12 paper liners; set aside. In a large mixing bowl, whisk together the almond flour, cacao, salt and baking soda. In a separate mixing bowl, whisk together the coconut oil, maple syrup and eggs until combined before adding to the dry ingredients. Mix until just combined before gently stirring in the cacao nibs. Spoon evenly into the muffin cases and bake for 18-20 minutes, or until the centre is just set. Remove from the oven and allow to cool for 5-10 minutes before serving, or storing in an airtight container.