Cranberry Chocolate Muffins | Paleo
These delicious, paleo-friendly muffins are dotted with dried cranberries and filled with rich, chocolate flavor.
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
Serving: 1muffinCalories: 161kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 75mgSodium: 131mgPotassium: 52mgFiber: 3gSugar: 7gVitamin A: 319IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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