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Paleo Chocolate Muffins
Prep Time
10
minutes
mins
Cook Time
19
minutes
mins
Total Time
29
minutes
mins
Servings:
11
standard muffins
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1/2
c
tapioca flour
1/2
c
coconut flour
3
Tb
baking cocoa
1
teaspoon
baking soda
1
teaspoon
instant espresso granules
pinch
of fine sea salt
1/2
c
melted butter
grass-fed, unsalted - or ghee
1/2
c
unsweetened applesauce
1/2
teaspoon
vanilla extract
2
Tb
water
1/4
c
coconut sugar
4
eggs
Instructions
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 the flours, baking soda, baking cocoa, and salt. Set this aside.
In a second bowl, whisk together the butter, applesauce, vanilla extract, water, and coconut sugar.
Whisk in the eggs, one at a time.
Add the liquid to the dry mixture and whisk together.
Scoop the batter into the prepared muffin pan.
Bake the muffins for 19-20 minutes, or until they are test done with a toothpick.
Transfer the muffins to a cooling rack and allow them to cool for a few minutes.
Enjoy!
Notes
Try this with some low carb chocolate chips (Like Lily's brand) stirred into the batter!
See This Recipe:
https://cosmopolitancornbread.com/paleo-chocolate-muffins/
Nutrition
Calories:
84
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
142
mg
|
Potassium:
52
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
90
IU
|
Vitamin C:
1
mg
|
Calcium:
11
mg
|
Iron:
1
mg
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