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
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…….