Paleo Double Chocolate Muffins

Updated: Sep 17, 2020



I am always looking for healthy alternatives that taste yummy and that can address that darn sweet tooth. This week, I made these and they are DELICIOUS (& super easy to make)!

The recipe below is the original recipe, so that you can decide how you want to make them.


After trying the original, I decided to make them even a bit healthier: I cut the sugar and maple syrup in half, and only sprinkled a few mini chocolate chips on top (none inside the batter). Still totally yummy.

Happy baking!

INGREDIENTS:

  • 1 cup creamy almond butter

  • 1/2 cup pumpkin pumpkin puree (or shredded zucchini)

  • 1/4 cup cocoa powder

  • 2 whole eggs

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine sea salt

  • 1 teaspoon vanilla extract

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 1/2 cup dark chocolate chips, plus more for topping

DIRECTIONS:

  • Preheat the oven to 350ºF and line a muffin tin with 12 baking cups (I greased the pans with coconut oil instead).

  • In a large bowl, stir together the almond butter, pumpkin, cocoa, eggs, baking soda, salt, vanilla, coconut sugar, and maple syrup.

  • Once a smooth, thick batter is formed, fold in the dark chocolate chips.

  • Divide the batter among the 12 cups, then top each one with a sprinkling of extra dark chocolate chips, if desired.

  • Bake at 350ºF until the muffins have risen, and the edges are firm to a gentle touch, about 20 minutes.

Allow the muffins to cool completely before serving. Store any leftovers at room temperature, uncovered, for up to 4 days, or in the fridge for up to a week (not that they lasted long enough for that!). ☺️