I made these muffins for my son the other day as an experiment to see if I could get him to eat something that was gluten-free, grain-free, and dairy-free. Sure I could get him to take a bite but would he love it?
He not only loved them, but he went on and on about how great they were!
Ah, music to my ears!!
Now that they are picky eater kid-approved let’s get to making them!!
Quick note, I got the inspiration for this recipe from a book called The Plant Paradox, by Stephen R. Gundry, MD. It’s a great read, very informative and I promise you’ll never look at your fruit, grains, and vegetables the same. 🤔 The recipe that inspired me was his Orange and Cranberry Muffins, I got to looking at the base of the recipe and got all kinds of ideas.
But first, we’ll make Chocolate Muffins!
Delicious. Decadent. Healthy.
In a medium-sized bowl, add all dry ingredients: coconut flour, baking soda, salt, protein powder, cocoa powder. Whisk until combined well
Next, add in eggs, oil, and maple syrup. Whisk untill all ingredients are well combined and no lumps.
Fold the chocolate chips into the batter, stirring to combine well.
If not using muffin liners, take about 1 tbsp of coconut oil and use a paper towel to grease the muffin pan.
Add batter to the muffin cups filling a little over half way.
Bake for about 20- 25 minutes or until you test with toothpick and toothpick comes out clean. My oven takes 25 minutes.
Let muffins cool for about 10-15 minutes and then transfer the muffins on to a cooling rack.
You can use a mini muffin pan or a bread pan for a chocolate bread loaf.
You can purchase Unflavored Collagen Protein Powder at just about any grocery store now.