Description
These Paleo Triple Chocolate Muffins are a chocolate lover’s dream. Rich, moist, satisfying and healthy. A beautiful dessert that is also healthy and can be enjoyed for breakfast.
Ingredients
Units
Scale
- 3 cups almond flour
- 2 tbsp of coconut flour
- 1 tsp of baking soda
- 1/2 tsp of sea salt
- 1 tsp of cinnamon
- 1/2 cup of shredded coconut
- 3 tbsp of unsweetened cocoa powder
- 4 eggs (including yolks)
- 1/2 cup of coconut milk (canned)
- 2 tsp of vanilla extract
- 4 tbsp of maple syrup
- 1/4 cup of cacao nibs
- 1/4 cup carob chips (divided)
- 1/2 – 1 tbsp of unsweetened almond milk
Instructions
- Preheat oven to 350 F.
- Place muffin liners in muffin pan. Set aside.
- Combine dry ingredients (almond flour, coconut flour, baking soda, sea salt, cinnamon, shredded coconut and cacao powder) in a bowl. Set aside.
- Combine wet ingredients (eggs, coconut milk and maple syrup) in a separate bowl. Set aside.
- Pour wet ingredient mixture into dry ingredient mixture and combine well.
- Fold in cacao nibs to muffin mixture.
- Add muffin mixture to muffin liners; divide mixture evenly between the 12 muffin liners.
- Bake for 40-45 minutes.
- Once muffins have been baked, let them cool for an hour.
- Melt 1/8 cup of carob chips (along with a ½ -1 tbsp of almond milk), and using a small spoon drizzle it over your muffins. Sprinkle the other 1/8 cup of carob chips right on top.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American