Description
These Paleo Dark Chocolate Coconut Muffins are wonderful for a weekend brunch or as a mid-day snack. Rich and nutritious, they are a treat the whole family will enjoy.
Ingredients
Units
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- 3/4 cup almond flour
- 3 tbsp arrowroot powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 tbsp unsweetened cocoa powder
- 1/3 cup unsweetened shredded coconut
- 3 eggs
- 3 tbsp honey
- 1 tbsp avocado oil
- 1/2 tsp vanilla extract
- 5 medjool dates, pitted
- Unsweetened coconut flakes, to top
- Slivered almonds, to top
Instructions
- Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.
- Mix almond flour, arrowroot powder, baking soda, sea salt, cocoa powder and shredded coconut in a large bowl. Set aside.
- In a food processor, process dates, eggs, honey, avocado oil and vanilla extract until smooth. Pour over bowl with dry ingredients, and mix until no lumps remain.
- Distribute batter evenly between 9 muffin liners, top each with coconut flakes and slivered almonds, and bake for 20 minutes. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American