Paleo Chocolate Chip Muffins
Ingredients
- 1/2 cup of applesauce, unsweetened
- 1/4 cup coconut refined oil, melted and cooled
- 1/4 cup pure maple syrup
- 3 large eggs
- 2 cups oat or almond flour
- 1/4 cup unsweetened cocoa powder (I use Hershey’s Dark Chocolate Cocoa)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup mini chocolate baking morsel’s
Cooking Instructions:
- Line a muffin pan with nonstick cupcake liners. Preheat oven to 350 degrees F.
- In a large mixing bowl, mix together the oat/almond flour, cocoa powder, salt, and baking soda.
- In a separate medium mixing bowl, whisk together the coconut oil, applesauce, maple syrup, and eggs.
- Add the wet ingredients to the dry ingredients and mix until all ingredients are well combined. Fold in the chocolate chips.
- Spoon batter evenly into your paper liners ( I use a small ice cream scoop, so the measurements are the same).
- Bake for 15-18 minutes. To test with a toothpick, insert it in the middle of the cupcake. The toothpick should come out clean if fully cooked)
- Remove from the oven and let cool for 5 minutes before serving.