The joys and sorrows of a stay-at-home mom, wife, home economist and woman.

Recipe: Double Chocolate Paleo Muffins (Grain, dairy, egg, and refined-sugar free)

One of Jonathan’s favorite breakfast selections, along with apples and almond butter and bacon, are these Apple-Cinnamon Muffins. (Of course, he likes his plain.)

I did a little bit of tinkering and came up with a delicious, rich variation on the recipe: Double Chocolate Paleo Muffins. They are so good, such a delicious dark chocolately treat, sweet enough to stand in for a birthday cake, but also good for a delicious quick breakfast. (I used this recipe for the cupcakes at Aurora’s first birthday party. She couldn’t have them, but she loved her banana “ice cream” instead.)

I always make a double batch and freeze them for another day.

Double Chocolate Paleo Muffins
2 cups blanched almond flour
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup arrowroot powder
1/4 cup cocoa podwer
1 tsp ground cinnamon (optional)
1/4 cup light olive oil (or coconut oil)
1/4 cup raw local honey
1 ripe mashed banana
3-5 Tbsp water
1 Tbsp vanilla
1/2 cup (or more) vegan/ dairy-free chocolate chips (amazingly enough, Costco brand chocolate chips are really clean)

1. Preheat the oven to 325. Line 10-12 muffin cups with paper liners.
2. In a mixing bowl, combine oil, honey, banana, water and vanilla. Mix until well combined.
3. Add dry ingredients to wet mixture, and mix thoroughly.
4. Gently fold in chocolate chips.
5. Spoon into muffin tins.
6. Bake 23-26 minutes, until the muffin tops are done and a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 30 minutes, then serve and enjoy!

Yield: 12 muffins

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