Any day is a good day when it starts out with Chocolate….at least according to the D-Man! These muffins are a loaded with protein and fiber; a healthy way to start your day, or serve them for a wholesome after school snack. These muffins freeze very well, so if you are feeling industrious, make an extra batch to pop in the freezer.
1 Cup Sunflower Butter (or other Nut Butter)
4 Pastured Eggs
¼ to ½ Cup Coconut Nectar, Raw Honey, or Maple Syrup
1 Tablespoon Vanilla Extract
½ Cup Raw Cacao or Unsweetened Cocoa Powder
¼ Cup Organic Coconut Flour (or 3 TBS Coconut Flour and 1 TBS Dessicated Coconut)
½ teaspoon Baking Soda
OPTIONAL: ½ teaspoon Baking Powder (this gives better rise to the muffin, but the finished muffin is not as moist….see NOTE below if you are using Baking Powder)
½ teaspoon Organic Ground Cinnamon
¼ teaspoon Organic Ground Ginger
Dash of Organic Ground Cloves
¼ teaspoon of Sea Salt
½ Cup + extra for garnish, Gluten Free Mini Chocolate Chips (we used Enjoy Life)
Preheat oven to 350 degrees.
Using an electric hand mixer beat eggs in a large bowl.
To the beaten eggs add the Sunbutter (or other nut butter), liquid sweetener of choice, and vanilla extract, mixing well to incorporate the ingredients.
Add raw cacao or cocoa powder and the coconut flour, mix until well combined.
Add the baking soda, cloves, ginger, cinnamon and salt, and blend until incorporated.
NOTE: If the batter is very thick, or if you used baking powder, you may need to thin it with coconut milk, water, or a little leftover brewed coffee. Add 1 tablespoon of liquid at a time as you don’t want the batter to be too thin.
Fold in the chocolate chips with a spoon or spatula.
Spoon the batter into a greased muffin tin, or line the muffin tin with unbleached parchment liners (I use an ice cream scoop for this step).
Sprinkle more chocolate chips on top of each muffin and bake for 20-25 minutes.