Paleo Mint Chococate Muffins
A Paleo remake of one of our family's favorites. Similar to "Patsy's Pumpkin Chocolate Chip" muffins in our cookbook, “Back Porch Paleo, Homestyle Comfort Food From Our Table to Yours” - this chocolate variety turned out so well with a simple using cassava flour for a gluten and grain free delight!
Ingredients
- 1.5 cups1.5 cups1.5 cups Cassava Flour
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
- 2 whole2 whole2 whole Chocolate Collagen - Further Food, 2 scoops, optional
- .75 - 1 cup.75 - 1 cup.75 - 1 cup Dark Chocolate Chips
- 1 cup1 cup1 cup Buttermilk, dairy free or milk of choice, see note
- 1 cup1 cup1 cup Maple Sugar
- .5 cup.5 cup.5 cup Ghee, melted/slightly cooled, can sub butter
- 10 Tbsp10 Tbsp10 Tbsp Cocoa Powder
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 3 whole3 whole3 whole Eggs, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 15 - 20 pinch15 - 20 pinch15 - 20 pinch Peppermint Essential Oil, 15-20 drops, optional
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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 the oven to 385° and line muffin tins with parchment liners.
- In a large bowl combine, cassava flour, baking soda, salt and collagen. Whisk to combine then toss in chocolate chips and set aside.
- In a small bowl, combine buttermilk and maple sugar, whisk to combine and aside.
- In another medium bowl, combine melted ghee, cocoa powder and avocado oil, whisk to combine and make sure all cocoa is dissolved.
- Whisk buttermilk/maple sugar one more time to make sure all the sugar is dissolved. Pour this into the chocolate mixture and whisk well.
- Add eggs, vanilla and peppermint essential oil (if using) to this chocolate/milk mixture and whisk really well so that all the eggs are well incorporated and the whole mixture is combined.
- Pour the liquid mixture into the dry ingredients and stir to combine with a spatula cleaning the sides and bottom of the bowl to make sure you get all the dry ingredients mixed in.
- Scoop into prepared muffin tins and bake for 20-22 minutes or until the center of the muffin springs back when touched.
Notes
To make nut milk buttermilk, add 1 tbsp fresh lemon juice to a measuring cup and then pour in enough milk to get 1 cup, let it set for at least 5 minutes. Same process for coconut milk.
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About This Recipe
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Baked Goods Coconut Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 364 |
Fat: | 23 g |
Carbohydrates: | 40 g |
Protein: | 6 g |
Cholesterol: | 29 g |
Sodium: | 264 mg |
Fiber: | 4 g |
Sugars: | 4 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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