Double Chocolate Almond Espresso Muffins

Source: paleomg.com
Course: Desserts
Preperation time: 10min
Cooking Time: 20min
Serves: 8

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Cocoa Powder 0 0 5 5 0 0 21 21
1/4 cup Coconut Flour 0 0 2 2 2 2 21 21
1/2 cup Dark Chocolate Chips 1 1 3 3 3 3 45 45
1/3 cup Maple Syrup 0 0 9 9 0 0 34 34
1 Pinch Salt 0 0 0 0 0 0 0 0
1 Teaspoon Vanilla 0 0 0 0 0 0 2 2
1/2 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1/8 Teaspoon Cinnamon 0 0 0 0 0 0 0 0
4 Large(s) Egg(s) 0 0 0 0 0 0 0 0
1/2 Teaspoon Baking Powder 0 0 0 0 0 0 0 0
1 cup Almond Butter 7 7 6 6 17 17 192 192
Total: Approximate Nutrition Info, Per Serving: 8 24 22 314
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Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together almond butter, eggs, maple syrup and vanilla extract.
  3. Add cocoa powder, mix. Then coconut flour, mix. Then lastly add baking soda and powder, cinnamon and salt, mix well.
  4. Fold in chocolate chips.
  5. Use an ice cream scoop to scoop the batter into 7-9 cups of a silicone muffin pan. If you don’t have a silicon pan, you can use a regular pan with liners or greased.
  6. Sprinkle with some extra chocolate chips then place into the oven and bake for 20-25 minutes.

Notes
*If you can’t find Barney Butter, use regular almond butter and add 1 teaspoon ground coffee or instant coffee and a little bit extra vanilla extract

Visit paleomg.com for the full instructions.

Notes


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