Description
How about a chocolate muffin for a healthy snack? These gluten-free chocolate chip muffins are not only decadent but also nourishing. They’re easy to make and suitable for various diets—low-carb, sugar-free, lectin-free, grain-free—while being packed with protein, fiber, and essential nutrients.
Ingredients
DRY INGREDIENTS
- 1 cup almond flour, packed
- 1 cup tigernut flour, packed
- 2 tablespoons tapioca flour
- 1/3 cup raw cacao powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
WET INGREDIENTS
- 350 grams baked pumpkin or baked sweet potato (about 1 1/3 tightly packed cups)
- 1/2 cup extra virgin olive oil
- 4 pastured eggs
- 80 grams dates (about 5 Medjool dates), pitted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Add-ons: about 100g of chopped dark chocolate or dark chocolate chips (I use 85%), divided
Instructions
- Preheat the oven to 350°F / 180°C and prepare a muffin tin by lining it with paper liners.
- Combine the dry ingredients in a large mixing bowl.
- Blend the wet ingredients in a blender until creamy.
- Mix the creamy wet ingredients with the dry ingredients until you have a thick and smooth batter. Then, stir in 80 grams of chopped dark chocolate or chocolate chips (I use 85% cacao).
- Scoop the batter into a muffin pan lined with paper liners and sprinkle more chopped chocolate (or chocolate chips) on top (about 20 grams).
- Bake at 350°F for about 35-40 minutes, or until the muffins are set and don’t feel soft when you touch them. Remove from the pan and cool on a rack. Enjoy them warm or cold.
