Paleo Mint Chococate Muffins (Edit recipe)

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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!

20 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This 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
Calculated per serving.

Serves: 10

Ingredients

1.5 cups Cassava Flour
1 tsp Baking Soda
.5 tsp Sea Salt
2 whole Chocolate Collagen - Further Food, 2 scoops, optional
.75 - 1 cup Dark Chocolate Chips
1 cup Buttermilk, dairy free or milk of choice, see note
1 cup Maple Sugar
.5 cup Ghee, melted/slightly cooled, can sub butter
10 Tbsp Cocoa Powder
2 Tbsp Avocado Oil
3 whole Eggs, room temperature
1 tsp Pure Vanilla Extract
15 - 20 pinch Peppermint Essential Oil, 15-20 drops, optional

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Process

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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.