These started out as cookies, of course based on the recipe ideas of Elana Amsterdam of Elana's Pantry. They turned out quite fluffy and cake like so I decided to make them into mini muffins. The addition of chocolate chips is optional....a bit too sweet for me (light weight) yet perfect for my husband and the neighborhood kids. I love the size of them as they provide a nice snack for a child without the sugary load plus added protein and good fat makes them even more awesome.
Almond Flour Double Chocolate Mini Muffins
2 1/2 cups almond meal ( I like Honeyville)
1/2 cup organic cocoa or cacao powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 pastured eggs
2/3 cup maple syrup
1/4 cup coconut oil melted
2 teaspoons vanilla extract
3/4 cup chocolate chips ( I use these )
Line 24-30 mini muffin tins with paper liners. Preheat oven to 350 degrees. Mix dry ingredients in a medium sized bowl and set aside. Melt coconut oil and whisk in maple syrup to coconut oil and allow to cool on stove for a few minutes while combining the eggs and vanilla extract in a separate bowl. Add coconut oil and maple syrup to the egg mixture and whisk well. Add this to the dry ingredients, mix well and then fold in the chocolate chips. Fill muffin tins to the top of each (not over).
Bake at 350 degrees for 13-15 minutes (my oven is 13 minutes exactly).
yield: 28-30 mini muffins