These delicious, paleo-friendly muffins are dotted with dried cranberries and filled with rich, chocolate flavor.
These muffins are hard to keep in the kitchen. Everyone in the family loves them, and they vanish in a blink!
To Make these paleo Cranberry Chocolate Muffins you will need:
- coconut flour
- tapioca flour
- baking soda
- sea salt
- baking cocoa
- eggs
- dried cranberries
- applesauce (plain, unsweetened)
- grass-fed, unsalted butter (or ghee)
- coconut sugar
- vanilla extract
- instant espresso
- water
- sifter or sieve
- muffin paper liners
- muffin pan(s)
- muffin scoop
- mixing bowls
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To begin, preheat your oven to 350 degrees.
Line a standard muffin pan with paper liners, and set it aside for now.
In your mixing bowl, sift together coconut flour, tapioca flour, baking soda, baking cocoa, instant espresso and salt. Set this aside.
In a second bowl, whisk some eggs. Add in applesauce, vanilla extract, water and coconut sugar.
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Add the dry mixture to the liquid mixture, and add in the melted butter or ghee. Whisk these together.
Stir in the cranberries.
Scoop the batter into a prepared muffin pan.
Bake the muffins for 19-20 minutes, or until they test done with a toothpick.
Transfer the muffins to a cooling rack and allow them to cool for a few minutes.
Enjoy!
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Cranberry Chocolate Muffins | Paleo
Ingredients
- 1/2 c tapioca flour
- 1/2 c coconut flour
- 3 Tb baking cocoa
- 1 tsp baking soda
- 1 tsp instant espresso granules
- pinch of fine sea salt
- 1/2 c unsalted butter, melted (grass-fed, or ghee)
- 1/2 c unsweetened applesauce
- 1/2 tsp vanilla extract
- 2 Tb water
- 1/4 c coconut sugar
- 4 eggs
- 1/2 c dried cranberries
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with muffin cup liners. Set it aside for now.
- In your mixing bowl, sift together the coconut flour, tapioca flour, baking soda, baking cocoa, instant espresso and salt. Set this aside.
- In a second bowl, whisk the eggs. Add in applesauce, vanilla extract, water and coconut sugar.
- Add the dry mixture to the liquid mixture, and add in the melted butter or ghee. Whisk these together.
- Stir in the cranberries.
- Scoop the batter into the prepared muffin pan.
- Bake the muffins for 19-20 minutes, or until they test done with a toothpick.
- Transfer the muffins to a cooling rack and allow them to cool for a few minutes.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.