Cacao Power Muffins//Gluten Free-Dairy Free
It's the last day of January... we made it! It's inarguably 2014 now, and to officially mark the passing of the first month of this new year, I have a recipe for you that I have been tweaking and testing and eating and eating and eating. Like every morning this month I have eaten one. (I'd say they're pretty good.)
I originally got the recipe from this incredible girl, Gina, whom (who? whom? I'm not sure) I went to high school with, and she's now like a healthy living, yoga, pure barre, glamazon extraordinaire. The original recipe was fall-inspired so the flavors were a medley of cinnamon, nutmeg, pumpkin pie. After autumn passed, though, I wanted what every warm-blooded woman of the world wants: A chocolate muffin for breakfast. And so I worked, and tried, and baked and finally: I conquered.
Cacao Power Muffins
Ingredients:
✴ 1/2 cup coconut flour
✴ 3/4 cup to 1 full cup CACAO. (NOT cocoa!)
✴1/4 cup chocolate almond butter
✴ 1/2 tsp baking powder
✴ 1/3 cup pumpkin purée
✴ 3/4 cup coconut oil, melted
✴ 4 whole eggs, 1 additional egg white
✴ 3 tsp vanilla
✴ 1/4 cup honey
Method:
- Preheat over to 400*F
- Mix all dry ingredients together
- In separate bowl, mix wet ingredients
- Slowly add dry ingredients to the wet mixture
- Spray muffin tray with coconut oil spray or use baking cups
- Divide the batter between the muffin tins
- Bake for 18-20 minutes or until done
All the credit goes to Gina, because even when I wanted to tweak the recipe, I humbly asked her advice. She is like a healthy baking enchantress! Anyway, I bake these at the beginning of the week, and my muffin tin holds 8 muffins. I freeze four of them for the next week, so that every batch makes enough for me to eat breakfast for two weeks (with adding in a wild card breakfast once a week). The calories aren't uber low, (hello, COCONUT OIL) but for a full breakfast, these suckers are FILLING-- thanks to the pumpkin and almond butter. Just eat them and shut up.
You're welcome.
xx
