Gluten Free Chocolate Muffins

These are my favorite muffins. I don’t eat processed sugar so to me these taste fabulous and they are good for you. Many of my friends love them but a few who love sugar say they taste bland to them. Anything you bake with almond flour is always a little dry. Pour yourself a cup of tea and have a muffin. When I make them I always double the recipe and freeze them.

Ingredients:
2 cups almond flour
1/4 cup raw cacao
1/4 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil, melted and cooled slightly
1/4 cup pure maple syrup
3 large eggs
1/2 cup of dark chocolate chips

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
3. In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the chocolate chips.
6. Spoon batter evenly into your paper liners.
7. Bake for 18-20 minutes or until the center is set.
8. Remove from the oven and let cool for 5-10 minutes before serving.
9. Store in an airtight container at room temperature.