Ready for big chocolate taste in a mini muffin? With cacao and espresso powders, and dark chocolate chips, the flavor here is huge. Dairy and gluten-free, and sweetened naturally with applesauce, honey and a bit of coconut sugar, these better-for-you bites hit your crave spot without triggering any guilt. Bake a batch of mighty good today!
Servings 33
Calories 65 kcal
Ingredients
- 1 cup Bob’s Red Mill Paleo Flour
- ¼ cup pHresh Cacao Powder
- 2 Tbsp. organic espresso powder
- 1 Tbsp. Bob’s Red Mill Ground Flaxseed
- 1 ½ tsp. baking soda
- ¼ tsp. Redmond Sea Salt
- 2 large organic eggs
- 2 Tbsp. Nutiva Refined Coconut Oil
- ¼ cup unsweetened applesauce
- ¼ cup SunButter Sunflower Butter or Jem chocolate hazelnut butter
- 2 Tbsp. organic raw honey
- 3 Tbsp. Nutiva Coconut Sugar
- 1 tsp. Simply Organic Vanilla Extract
- ½ cup Hu Gems Dark Chocolate Chip
Instructions
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Preheat oven to 350°F. Line mini muffin pan with paper cups.
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In large bowl, mix together paleo flour, cacao powder, espresso powder, ground flaxseed, baking soda and salt.
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Add remaining ingredients except for chocolate chips, and mix with electric beater on high for about 30 seconds or until batter becomes smooth and creamy. With spoon, fold in chocolate chips.
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Spoon batter into paper cups, filling each ¾ full. Don’t overfill.
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Bake for 15-17 minutes, until toothpick inserted into center comes out clean.
Recipe Notes
Refrigerate for 2 weeks or freeze up to 4 months.
Add the ingredients to your cart and make a batch!
Nutrition Facts
Amount Per Serving
Calories 65
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 86mg4%
Potassium 69mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 14IU0%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.