Paleo Double Chocolate Almond Espresso Muffins from PaleOMG

By svarjan

Ingredients

• 1 cup Barney Butter Espresso and Vanilla Bean Almond Butter*
• 4 eggs, whisked
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon cinnamon
• pinch of salt
• 1/2 cup Enjoy Life Mini Chocolate Chips

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, mix together almond butter, eggs, maple syrup and vanilla extract.

Add cocoa powder, mix. Then coconut flour, mix. Then lastly add baking soda and powder, cinnamon and salt, mix well.

Fold in chocolate chips.

Use an ice cream scoop to scoop the batter into 7-9 cups of a silicone muffin pan. If you don’t have a silicon pan, you can use a regular pan with liners or greased.

Sprinkle with some extra chocolate chips then place into the oven and bake for 20-25 minutes.

Notes
*If you can’t find Barney Butter, use regular almond butter and add 1 teaspoon ground coffee or instant coffee and a little bit extra vanilla extract