Muffins are one of my favorite breakfast items, but something I haven’t really been able to enjoy since going gluten and grain free. So when I found a recipe for brownie bites, a light bulb went off. Instead of making them mini size, why not turn them into regular size muffins! Not only are these a wonderful muffin, but they also satisfy my chocolate sweet tooth when it strikes. Moist, chocolaty goodness wrapped up into a convenient muffin is about as good as it gets, especially on those busy, on-the-go mornings when your on the run and need something quick and filling. And filling they are made with protein packed almond flour, and no processed sugar in sight. Instead they are sweetened with healthier for you honey, which gives it just enough sweetness to take it from your normal muffin, to a chocolaty brownie.
Chocolate in any form is pretty fantastic, but these muffins have the added benefit of being gluten free, grain free, dairy free, and processed sugar free. Perfect for those who are following a Paleo or Primal Diet.
Rich, moist brownies, in a muffin!
1 cup almond flour
1/2 cup cocoa powder
1/4 teaspoon baking soda
pinch of salt
1/2 cup coconut oil, melted
1/2 cup honey
1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease mini muffin pan with coconut oil.
In a medium bowl add all dry ingredients and combine.
In a small bowl beat eggs then add melted coconut oil and the rest of the wet ingredients and mix until combines.
Pour wet ingredients into dry and thoroughly incorporate.
Spoon in mixture into greased mini muffin pans and place in the oven for 15 minutes or until tops have risen and a toothpick inserted comes out clean.
Once done let cool in pan for about 5-10 minutes.
They should come out clean enough for you to gently twist them and pop them out, but if not take a knife and carefully guide it around the edge and pop them out onto a cooling rack to finish cooling.
These will keep well in the refrigerator for up to 3 days. If longer storage is needed, then you can freeze them. Just place them into the freezer and flash freeze, then transfer to a plastic freezer bag, squeeze out as much air as possible, seal and label.
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April is a dedicated wife and mother of five. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. April enjoys blogging about her adventures in frugal, grain free cooking, gardening, and household tips, and is also the owner and writer of The Secret Recipe Club. The fun Secret Santa of the food blog world.
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