I've been getting a lot of cravings for muffins this pregnancy. There's something about the texture and slight sweetness of a muffin that makes it a tempting breakfast or mid-afternoon snack. Instead of opting for the sugar-filled, white flour muffins you find in stores and cafes (the ones that taste delicious at the time but leave you in a sugar slump an hour or two later), I've been making these paleo choc chip muffins with just enough sweetness to satisfy that craving.
And with almond flour and coconut oil, these muffins also pack a nutritional punch of added protein and healthy fats.
What you need
- 2 cups almond flour
- 3 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup dark chocolate chips or cacao nibs
- 1/2 tsp baking soda
- 1/4 tsp sea salt
What to do
1. Preheat your oven to 350F. Line a 12 tin muffin tray with blue and red paper cupcake liners.
2. In a large mixing bowl, add the almond flour, baking soda and sea salt. Mix well.
3. Add the melted coconut oil, maple syrup and eggs. Mix together so the mixture is nice and smooth.
4. Add the choc chips or cacao nibs. Mix until smooth.
5. Evenly scoop out the mixture into the paper cupcake liners.
6. Place the muffin tray on the middle rack of oven. Bake for 18 minutes.
7. Allow 5-10 minutes to cool before serving. Enjoy!