Double Chocolate Muffins

Molten lava cake for breakfast, anyone? These gluten-free muffins are so rich and gooey, they feel like a decadent dessert. Almond flour makes them rich in protein and double chocolate means double the antioxidants!

Ingredients

2 cups almond flour
1/4 cup raw cacao
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted, mixed and cooled
1/4 cup pure maple syrup or honey
3 large eggs, preferably pastured
1/2 cup dark chocolate baking chips

Instructions

Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners.

In a large mixing bowl, combine almond flour, cocoa, salt and baking soda.

In a separate medium mixing bowl, whisk coconut oil, maple syrup and eggs.

Add wet ingredients to dry ingredients and mix until well combined. Stir in chocolate chips. Spoon batter evenly into paper liners. Bake for 16 to 18 minutes or until center is set.

Remove from oven and allow to cool slightly. Serve warm or at room temperature. Store in an airtight container.

Makes 12 muffins