Healthy chocolate muffins that actually taste like chocolate muffins. These rich, moist gluten free chocolate muffins are a one bowl wonder. Made from wholesome ingredients they will satisfy that mid afternoon chocolate craving. Perfect for the kids school lunches and I've got a vegan option for you too!
It may not look it, but I actually love to keep it simple in the kitchen. Often I see recipes which say to separate eggs, melt coconut oil or butter before you add it or measure dry ingredients separately from the wet. ME: Throw all ingredients into a food processor and blend until smooth is my motto. This recipe is one of those. It saves time, it saves dishes and to be honest I'm pretty sure it turns out all the same!
I make a batch of these muffins nearly every week because they are so simple and easy. A good baked chocolate muffin is such a delicious comfort food and the best part is you can eat it without the guilt. This recipe is grain free, gluten free, dairy free and has no refined sugars.
In this recipe I used frozen cherries which can be found in most supermarkets. They come pitted and can be made at any time of the year. Although I do advocate eating with the seasons sometimes it's nice to have these things on hand in the freezer.
Vegan option: simply leave out the eggs! I actually made these muffins once and forgot to add the eggs which is how I accidentally found out they work just fine without them. They were a little bit more moist but totally OK.
Paleo Chocolate Cherry Muffins
(Makes 12 medium muffins)
Ingredients
2 1/2 cups almond meal
1/2 cup tapioca flour
3/4 cup cacao powder
1 tsp. baking powder
1/4 tsp. sea salt
1/4 cup coconut cream
1/4 cup filtered water
3 tbsp. coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
2 eggs
frozen cherries
Method
Preheat oven 180 degrees Celsius.
Line a 12 cup muffin tray with cup cake liners (patty pans)
Place all ingredients in a food processor and blend into a smooth consistency.
Pop 3 frozen cherries into the bottom of each cupcake liner.
Evenly fill each cupcake liner with batter 1/4 from the top.
Bake for 20-25 minutes or until skewer comes out clean.
If you have any questions or comments we would love to help you out. Or if you make this recipe we would love to hear how it went!
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