These delicious gluten free and Paleo muffins make for a great grab-and-go breakfast or snack option.
Loaded with all the good stuff including quality protein and healthy fats that will keep you fueled until your next meal.
You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. Or store them in the fridge if you plan on consuming them within a week or so.
Cinnamon Chocolate Muffins
INGREDIENTS: (makes 12 muffins)
1/2 cup coconut oil, melted
1/4 cup maple syrup
1/2 cup coconut flour, sifted
3 tbsp cacao powder
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking powder
Coconut or almond milk (if you need to thin out the batter)
1. Preheat oven to 350.
2. Add and mix all dry ingredients in one bowl and all wet ingredients in a separate bowl.
3. Add dry ingredients to wet ingredients and whisk together thoroughly until a thick smooth batter is formed.
4. Add 1 heaping tbsp of batter to each muffin tin spot.
5. Bake for 25-30min.