I like to try and make things that I can get our boys involved with, hence a lot of my recipes involve the blender! It is easy for me to measure everything out with them then just press “blitz”!
These muffins came about after I had a request for chocolate from one of the boys. As they never eat sweet foods or drinks I don’t mind them having occasional treats like this. Plus when we make it ourselves we know exactly what is in it. I have included all natural ingredients and
I have made these several times now and they haven’t failed to satisfy that little chocolate urge!
- 5 eggs
- 2 tsp vanilla extract
- seeds from 1/2 vanilla pod
- 100g coconut flour
- 40g ground almonds
- 1 tbsp apple cider vinegar
- 1 tbsp bicarbonate of soda
- 100g honey
- 60g of 70% cacao chocolate
- 4 tbsp melted coconut oil
Makes 12 regular muffins or 8 large “tulip case” muffins
- Preheat oven to 170C (no hotter as the smoke point of Virgin coconut oil is around 177C)
- Combine all ingredients in a food processor, adding the coconut oil last otherwise it will harden, then blend until smooth. I don’t blend it for too long as I like to keep some big chunks of chocolate!
- Place the mix into cake cases, around 1 ice cream scoop per regular muffin case (1.5 scoops for a tulip case).
- Bake for 20 minutes if making regular muffins, or 30 minutes if you are making larger tulip cased muffins.
- Allow them to cool then store in an air tight container for 5-7 days. They can also be frozen.