My dear friend Lily from taekwondo suggested making my GLUTEN-FREE PALEO CHOCOLATE CAKE into GLUTEN-FREE PALEO CHOCOLATE MUFFINS!! It was totally genius maneuvering and I’m not sure why I didn’t think of it myself!
All you have to do is adjust the timing and temperature to bake a batch of about 7-8 regular sized muffins.
GLUTEN-FREE PALEO CHOCOLATE MUFFINS
Make the recipe as normal with the same ingredients.
- 4 ounces dark chocolate (I use 3.5 ounces of dark orange chocolate (Deb’s secret) and .5 ounces of 100% dark chocolate.)
- 1/2 cup grass fed butter (I use Kerrygold.)
- 3/4 cup coconut sugar
- 3 large organic eggs
- 1/2 cup organic raw cacao powder plus additional for sprinkling on top of the finished product.
- 1/2 cup dark chocolate chips
BAKING TIME
Instead of popping them in the oven at 375 degrees, stick them in at 370 degrees for about 10 minutes, followed by 360 degrees for about 6-7 minutes.
I poured the batter into Frozen cupcake holders and my toddler squealed with excitement over her melts-in-your-mouth DELICIOUS and perfectly portioned healthy treat. Mmmmmuffin tops…….
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