Grain-Free Double Dark Chocolate Chip Muffins
Calling all chocolate lovers who are looking for something lower in sugar, high in healthy fats and incredibly delicious. Our family generally follows a higher fat, moderate protein, plant based diet rich in veggies and low glycemic carbs (root veggies, fruits, gluten-free grains). More importantly, (as I mention in many of my posts) I believe every meal eaten should provide function to the body whether through its vitamins and minerals, anti-inflammatory fats, immune system properties, or antioxidants. These Grain-Free Double Dark Chocolate Chip muffins will surely tickle your sweet tooth while providing an excellent nutritional punch.
This is a low sugar dessert and since I don’t like to rely on non-calorie sweeteners often, I like to use whole foods since it’s what the body recognizes best and have been doing so lately with great success. My date paste adds a soft sweetness but doesn’t taste like dates when mixed into a recipe so it’s often my go-to. For this recipe, I also used good quality maple syrup. If you’re turning these into cupcakes or a cake (see below), you have the option to add additional syrup or date paste for an extra pop of sweetness. You can use store bought date paste like this or make your own.
There are 4 all star fats in these muffins (coconut cream, eggs, almond butter, and coconut oil). The last 3 recipes I’ve made using this coconut cream came out so moist and delicious. It’s dairy-free (for those watching dairy) and adds the most amazing richness to the muffins. Eggs are one of the healthiest foods around especially if they’re pasture-raised. They contain omega 3 fats and choline for brain health and heart health, and are rich in vitamins and minerals. Bonus points if you can get your hands on eggs from your local farmers market;)
Almonds are rich in monounsaturated fats, minerals and vitamin E. Coconut oil is a densely nutritious fat rich in MCTs (medium chain triglycerides) that provides the body with sustainable energy, satiety, and a perfect fuel for the body. It also has antibacterial and antifungal properties. For more ideas on how to incorporate coconut oil into your life, check out this oldie but goodie post.
The chips I use are bittersweet so they contain less sugar and in my opinion taste much better. For more info on the benefits of cacao (chocolate) check out this post. Chocolate is and will always be sexy!
Grain-Free Double Dark Chocolate Chip Muffins
1 cup sifted cacao powder
1 tsp sea salt
1 tsp baking soda
1 tsp ground instant coffee (sounds crazy but it makes things taste chocolatey-er) my new word
1 cup date paste (you can use this) or make it yourself
¼ cup coconut oil (melted)
1/2 tsp pure vanilla extract
2 Tbsp almond butter
2-3 Tbsp high quality dark maple syrup (more if making into cakes or cupcakes)
3 large eggs room temp (lightly beaten)
¼ cup coconut cream (I used this)
¼ cup boiling water (plus more if needed)
½ bag organic bittersweet chocolate chips for topping
Preheat oven to 350 degrees. Line muffin tins with paper cups, silicone, or spray with coconut oil spray.
Combine first 4 ingredients in medium bowl and set aside. In large mixing bowl or stand up mixer, combine the date paste, coconut oil, vanilla, maple syrup, eggs, and coconut cream. Stir in dry ingredients until just combined. Finally add the boiling water and stir until blended thoroughly. If mixture is still too thick, add small amounts of water until it resembles cake batter. Batter will be very chocolatey. Feel free to adjust ingredients to taste.
Pour mixture into prepared muffin cups about ⅓ of the way full. Sprinkle with 3-4 chocolate chips and fill with more batter until the cup is ¾ the way full. Sprinkle with more chocolate chips.
Bake 15-20 minutes or until toothpick comes out clean.
Note: This recipe actually can be tweaked into a chocolate cake, in fact that’s exactly what I did for Tommy’s 4th birthday this year. He’s a chocolate junkie and it went over quite well;)
Tommy 4th Birthday Cake
March 20th 2019
Still the same low carb, low sugar, gluten-free muffins just a little additional maple syrup, some low sugar cream cheese frosting and viola…. a chocolate cake!
Adjust cooking time. I baked this in a 350 degree oven (9 inch rectangular glass pan) about 20-25 min)
For a frosting I used organic cream cheese with a small touch of powdered sugar and vanilla extract since we were serving about 10 people (including kids) and I didn’t want to be a total hippy. Another great idea is to whip up this coconut cream with a mixer and add a date or two for a scrumptious topping.
Check out these other gluten-free recipes
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