These Double Dark Chocolate Muffins might as well be called cupcakes, since they taste like a gourmet version of chocolate cake with all the bad-for-you stuff in it, except these are made with only the best that Paleo has to offer. These cupcake muffins contain less than one tablespoon of raw honey each and have 4 grams of fiber and 4 grams of protein. Not bad for a “dessert”, eh?
Perhaps the best part of this recipe is that it’s super easy to make. There aren’t complicated steps to follow, and it turns out tasting great and looking like a pro chef whipped them up for you, which makes them a perfect treat for your celebrations: Valentine’s Day, Single’s Awareness Day, birthdays, or just a desperate need for chocolate. They’re decadent, oh-so-moist, and taste like a luxurious version of the most expensive piece of chocolate cake you’ve ever had.
Serving size is 1 muffin.
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Double Dark Chocolate Muffins
Total Time: 34 minutes
Cook Time: 34 minutes
- 1 cup(s) almond flour
- 2 tablespoon(s) tapioca flour or starch
- 1/2 cup(s) honey, raw
- 1/2 cup(s) cacao powder
- 1/2 teaspoon(s) vanilla
- 1 large egg(s)
- 1/2 cup(s) coconut milk, full fat chilled
- 2 tablespoon(s) almond milk, unsweetened
- 1/4 cup(s) applesauce, unsweetened
- 2 tablespoon(s) cacao nibs, raw
- 4 drop(s) stevia, liquid
- 1 package(s) paper muffin liners
- Preheat the oven to 350 F.
- Place all ingredients in a large mixing bowl. Using a whisk, mix thoroughly together until combined.
- Place muffin liners in a muffin pan and spoon the mix into each cup, dividing evenly. Bake for 22-24 minutes or until a toothpick inserted comes out clean. They will still feel a little soft in the center when they’re done. Don’t overcook or they will get dry.
- Top with strawberries and serve warm! Or place in a bowl and top with coconut whipped cream, coconut ice cream, almond butter, bananas, or eat them drenched in almond or coconut milk (Amish pudding, as my ancestors call it!). The topping options are endless!