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!
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
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.