When I think of Paleo or gluten free muffins I sometimes worry if they will come out moist. Well worry not, because Meg out did herself creating these double chocolate chip wonders that are super moist and actually get better with age! Yup, as they are stored, if they last that long, they get more moist and yummier the longer they are stored! And they pair great with a cup of warm chai tea or cold almond milk~a feel good snack or treat!
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Double Chocolate Chip Paleo Muffins
Ingredients
DRY
1 cup Bob’s Red Mill Paleo flour
1/4 cup coconut flour
1/2 cup coconut sugar
3–4 tbsp raw cacao powder
2 tsp baking powder
1 tsp cinnamon
Pinch of sea salt
1/4 tsp freshly grated nutmeg (optional)
WET
1 stick of butter, melted (or butter alternative: coconut oil or Earth Balance or Melt)
1 large egg
3/4 C Almond milk
1 tsp vanilla extract
1/4 Tsp lemon extract
Last add:
Instructions
Method:
Combine all dry ingredients into a medium bowl and set aside.
Blend all wet ingredients in a bowl and then add to dry ingredients. Do not over mix.
Bake in preheated 350-degree oven for 20-25 minutes.
Cool on a rack. Store in an air tight container. Good for up to one week!