Cranberry Chocolate Muffins | Paleo
Servings: 12 standard muffins
Ingredients
- ½ c tapioca flour
- ½ c coconut flour
- 3 Tb baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon instant espresso granules
- pinch fine sea salt
- ½ c unsalted butter melted (grass-fed, or ghee)
- ½ c unsweetened applesauce
- ½ teaspoon vanilla extract
- 2 Tb water
- ¼ c coconut sugar
- 4 eggs
- ½ 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!
See This Recipe:
https://cosmopolitancornbread.com/cranberry-chocolate-muffins/Nutrition
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 131mg | Potassium: 52mg | Fiber: 3g | Sugar: 7g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
