Description
Here’s a delicious and easy-to-make paleo chocolate muffin recipe. The mixture of coconut and chocolate gives them a wonderful Bounty-like flavor, but if you can’t consume coconut, you can use any type of oil of your choice, and you can use any nut flour you like instead of the shredded coconut. If you don’t follow a keto or a paleo diet, you can use oat flour.
Ingredients
- ½ cups Dark Chocolate
- 2 Tablespoons Coconut Oil
- 4 Tablespoons Tahini
- 3 Tablespoons Honey
- ⅔ cups Desiccated Coconut
- 1-½ Tablespoon Baking Powder
- 2 whole Eggs
Preparation
Leave eggs at room temperature for a while.
Preheat oven to 180°C (350°F).
Melt chocolate and add coconut oil. Then add tahini, honey, shredded coconut and baking powder. Mix everything well. Make sure the mixture isn’t too hot when you are adding the eggs. Whisk the eggs thoroughly and add to the rest of the ingredients. Mix everything well and transfer the mixture into muffin molds, filling 2/3 of the molds.
Bake for 15–18 minutes and check muffins with a toothpick. If they are soft in the middle but baked on top, you can cover them with aluminum foil and let them continue baking until they are done.
Let cool and enjoy!
