Cinnamon Chocolate Muffins

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)

6 eggs

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)

INSTRUCTIONS:

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.

 

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