Chocolate Muffins – the healthier way

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I love to bake so for those special occasions here is a lovely, rich chocolate muffin.  It is made with coconut flour which will stop those blood sugar highs, it contains protein and good fats to fill you up and contains no refined sugar.

Only for special occasions though….

A Healthier Version
A Healthier Version

CHOCOLATE MUFFINS

INGREDIENTS

  • 1/4 cup raw cacao powder
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 4 eggs
  • 1/4 cup rice malt syrup (honey is ok)
  • 1 teaspoon vanilla extract
  • 1/4 cup macadamia oil

FROSTING (OPTIONAL)

  • 100g good quality dark chocolate (70% or more)
  • 50g coconut milk

Heat coconut milk in a saucepan until almost boiling.  Turn heat off.  Add chocolate and whisk until smooth, allow to cool before icing muffins

METHOD

Preheat oven to 160°C.  Place 8 patty papers into a muffin tin.

Combine the dry ingredients in a large bowl.  (Cacao, flour, baking powder, cinnamon, salt).  Mix well with a whisk to remove any lumps.

Add eggs, rice malt syrup, vanilla & macadamia oil.

Combine wet and dry ingredients with a hand whisk until smooth batter.

Pour into lined muffin pans.

Bake for 20 – 25 minutes or until cooked through.

Allow to cool before icing.

Makes 8