|Grain Free/Nut Free Chocolate Muffins|
I have been making these muffins for quite a while, and they are always a big hit with my Chocoholic family and friends. Credit for this recipe goes to Emily, author of the blog, Joyful Abode. This recipe produces a muffin that is light, fluffy, and moist, but most importantly it’s a healthy grain free treat.
3 Pastured Eggs (room temperature)
¼ Cup Raw Honey (if solid, melt to a pourable consistency)
1 Cup of Sunflower Butter (other nut butters work too, Cashew, Almond, etc.)
1 Medium Overripe Banana
3 TBS. Cocoa Powder
½ tsp. Non-Aluminum Baking Soda
1/3 Cup Chopped Dark Chocolate
1 tsp. Lemon Juice (from an organic lemon)
Preheat oven to 350 degrees Fahrenheit.
Note: You can use your stand mixer or hand mixer with large bowl for this recipe.
Add eggs, honey, sunflower butter, banana, cocoa powder, baking soda, and chopped chocolate in the bowl and blend.
When well combined add lemon juice and blend till combined.
Fill greased muffin tins 2/3 full with batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
This recipe makes 12 regular sized muffins or 24 mini muffins. These muffins also freeze well, a big plus in my book!