Miniature Chocolate Muffins (Edit recipe)

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These miniature chocolate muffins are made with cassava flour, cocoa powder and almond butter. They make for a great snack or side to breakfast and kids love them! They're paleo, vegan, gluten free and egg free.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

16 minutes

INGREDIENTS

9

Serves: 16

Ingredients

0.5 cup Cassava Flour, (75g)
0.25 cup Cocoa Powder, (25g)
2 Tbsp Flaxseed Meal, (12g)*
0.5 tsp Baking Soda
0.25 tsp Salt
0.5 cup Almond Butter
0.5 cup Almond Milk
0.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F.
In a large mixing bowl, combine all dry ingredients. This includes the cassava flour, cocoa powder, ground flax, baking soda and salt.
In a separate bowl, whisk together the wet ingredients. This includes the almond butter, almond milk, maple syrup and vanilla.
Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
Scoop the batter into a mini silicone muffin pan. Each muffin should be about 1 heaping tablespoon of batter, making 16 muffins.
Place the muffins in the oven and bake at 350 degrees F for 16 minutes.
Remove the muffins from the oven and let them cool for at least 10 minutes in the baking pan. Then remove them and cool on a wire cooling rack.
Store the muffins in an airtight container in fridge, up to one week.

Notes

*I grind whole flax seeds in a coffee grinder to make ground flax.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	95
Fat:	5 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	99 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.