This moist muffins have a surprise center -- nut butter! Gluten free, sugar free and dairy free -- ideal for breakfast, workout or a healthy dessert.
Cuisine:
American
Servings: 6muffins
Ingredients
1/4cupcoconut flour
2tablespoonsalmond flour
1/4 cupcocoa powder
1/4cup stevia baking blendor other sweetener cup for cup equivalent
1/4teaspoonsalt
1/2teaspoonbaking powder
1/4cupcoconut oil, melted
3large eggs
3tablespoons coconut or almond milk
6teaspoonsnut butter
Optional Ganache
1 tablespooncoconut oil, melted
1 1/2tablespoonscocoa powder
1tablespoonstevia baking blend or other sweetener cup for cup equivalent
Instructions
Muffins
Pre-heat the oven to 400F degrees.
Add coconut flour, almond flour, sugar substitute, cocoa powder, baking powder and salt to large bowl. Use a wire whisk to mix dry ingredients together and break up and clumps that may be in cocoa powder.
Whisk in coconut oil, eggs, and coconut milk until batter smooth.
Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth.
Add about 2 tablespoons of batter to bottoms of 6 standard muffin tin openings or 6 4-ounce ramekins. Add a teaspoon of nut butter on top of batter in the center of each. Divide remaining batter evenly over tops of muffins to cover nut butter (will be about 1 tablespoon per muffin on top).
Bake for approximately 18 minutes, or until firm. Remove from oven, let cool.
Ganache (optional)
while muffins are cooling, mix cocoa and sugar substitute into melted coconut oil. Let sit for a couple minutes to set up to room temperature.
Drizzle over muffins or dunk tops of muffins into ganache. Sprinkle with nuts or hemp seeds.