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. đŸ˜‰

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.

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Grain Free Vegan “Healthy” Brownies

There are day’s when I want something sweet and chocolaty, but I don’t want to eat something heavy & incredibly bad for me. That’s when I turn to my “healthy” brownies. Maybe it makes me feel better to call them healthy than it really should. Either way, these brownies are moist and chewy & give you the perfect amount of guilt without actually being too guilty.

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Grain Free Vegan “Healthy” Brownies

1 1/2 Cups Almond Meal
1/4 Cup unsweetened cocoa powder
1 teaspoon non-alluminum baking powder
1/2 tsp baking soda
5 pitted Medjool dates
1/2 Cup Spectrum Organic Shortening (I buy it & most of my pantry goods from Vitacost.com)
4 one ounce squares unsweetened baking chocolate
1 Cup coconut sugar
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 Tablespoon vanilla
Walnuts to top (if desired)

In the bowl of a food processor (this is the model I have and I highly recommend it!)  blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.

On a double broiler, melt shortening and unsweetened baking chocolate. Once melted, remove bowl from heat and add coconut sugar, stirring well with rubber spatula. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in grated zucchini.

Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8×8 dish. Bake at 325 degrees for 30-40 minutes.  You’ll know they’re done when they sink in the middle a bit and the outsides get a little crisp/cracked looking. Let cool completely before cutting.

 

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