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Double Chocolate Muffins

By on Last Updated Leave a Comment | No Medical Advice | This post may contain affiliate links

Double Chocolate Muffins

Here's a super-quick gluten free muffin recipe that will give you a solid source of protein, fat and carbs for your busy lifestyle!

Double Chocolate Muffins

Double Chocolate Muffins

Yield: Makes about 18 mini muffins
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Batter:

  • ¼ cup coconut flour
  • ¼ cup cocoa powder
  • 3 eggs
  • ¼ cup honey
  • 2 tb butter
  • 2 tb coconut oil
  • ¾ teaspoon vanilla
  • 1 tb collagen hydrolysate
  • 2 tb chocolate chips
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda

Red Butter Frosting:

  • 2 tb butter
  • ½ tb cocoa powder
  • ⅛ teaspoon vanilla
  • 1-1 ½ teaspoon beet juice simple syrup (to taste)

Instructions

Batter:

  1. In a bowl mix together coconut flour, cocoa powder, gelatin, chocolate chips, salt & baking soda.
  1. Melt butter and coconut oil over low heat and add honey and vanilla extract. Mix well. Then pour and mix with flour mixture.
  2. In a separate bowl crack eggs and beat using a fork.
  3. Add eggs to batter and stir. Batter may appear slightly thin but will thicken slightly.
  4. Grease mini muffin tins with butter, or use mini-muffin liners.
  5. Scoop about a tablespoon of batter into each cup.
  6. Bake at 350 degrees for about 10-12 minutes.

For Butter Frosting:

  1. Mix together room temperature butter, cocoa powder & vanilla. Add beet juice simple syrup to taste & reach desired color.
© Catherine
Cuisine: American / Category: Gluten Free
 

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About Catherine Crow, NTP

Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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