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
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:
- In a bowl mix together coconut flour, cocoa powder, gelatin, chocolate chips, salt & baking soda.
- Melt butter and coconut oil over low heat and add honey and vanilla extract. Mix well. Then pour and mix with flour mixture.
- In a separate bowl crack eggs and beat using a fork.
- Add eggs to batter and stir. Batter may appear slightly thin but will thicken slightly.
- Grease mini muffin tins with butter, or use mini-muffin liners.
- Scoop about a tablespoon of batter into each cup.
- Bake at 350 degrees for about 10-12 minutes.
For Butter Frosting:
- Mix together room temperature butter, cocoa powder & vanilla. Add beet juice simple syrup to taste & reach desired color.
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