Mini Chocolate Muffins (Grain free, Gluten free, Dairy Free, Paleo)

I made THESE chocolate cupcakes with peanut butter icing for my son’s first birthday, and although my two little ones don’t eat eggs, the rest of my family does! I have a lot of friends who are grain free, dairy free, but not egg free as well. That being said, I decided to revise the recipe and make it a little more diverse for those friends, and also use NO coconut sugar since that’s not really “allowed” on my diet anyway. Birthday’s are special. 😉

I tried the recipe with eggs & instead of coconut sugar I incorporate dates & a bit more honey along with stevia for the needed sweetness. They seem to be a little more like a muffin to me, which I’m 100% fine with! Still moist, still fluffy and delicious….you could definitely still use them as a cupcake & top them with the peanut butter icing from my previous post, (which would send them over the top!) or you can add nuts or paleo chocolate chips & they will still be divine. They’re subtle in their sweetness, but they hit the spot when I’m craving something sweet!

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Chocolate Muffins (Grain free, gluten free, dairy free, refined sugar free, Paleo, GAPS)

3 cups almond flour (spoon measured)

1 TBS coconut flour

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 tsp salt

1/2 cup coconut oil, melted

1 cup full fat coconut milk or cashew milk

1 avocado

2 eggs

2 tsp vanilla

1/4 cup honey

1/2 cup dates (soaked if too hard)

15-20 drops stevia (or to taste)

Preheat oven to 350 degrees.

In a large bowl mix the almond flour, coconut flour, cocoa powder, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)

In the bowl of a food processor or blender, add the dates, coconut oil, coconut/cashew milk, avocado, eggs, vanilla, honey & stevia and pulse or blend until completely smooth.

With a rubber spatula, gently fold the wet ingredients into the dry. Put cupcake liners into a mini muffin tin or grease the muffin tin with coconut oil & scoop batter to the top. They will not puff up very much.

Bake at 350 degrees for 12-15 minutes. They should be slightly firm to the touch when finished.

Remove from muffin tin & let cool.


Vegan Chocolate Chip Cookies

I am a sucker for a cookie. I absolutely adore big fat chewy chocolate chip cookies. I can even be found eating them for breakfast when they just happen to be sitting around. These cookies are dairy & egg free, and incredibly delicious!

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Vegan Chocolate Chip Cookie’s

3/4 cup Earth Balance Soy Free Vegan Spread (I have also used Spectrum Shortening)

3/4 cup dark brown sugar

1/4 cup cane sugar

4 1/2 tsp ener-g Egg replacer blended with 6 TBS water until frothy (this is very important that it’s blended!)

2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips, chunks or both

1/2 cup chopped walnuts (optional)

In the bowl of a stand mixer with paddle attachment, cream the shortening and sugars together on medium speed until light and fluffy. Add vanilla and egg replacer. Scrape down the sides as needed.

In a separate bowl, combine flour, baking soda and salt. With mixer on low speed, slowly add dry ingredients into the wet.

Remove bowl from mixer and by hand with a rubber spatula stir in chocolate chips and nuts.

Roll into Teaspoon size balls for mini cookies, or golf ball size balls for big cookies. Bake at 350 for 6-8 minutes for smaller cookies or 8-10 minutes for large. Chill the dough for 30 minutes before baking if you want a taller, thicker cookie.