Yep, chocolate AND protein! These Chocolate Chocolate Chip Muffins are a great breakfast, snack (especially since they are nut-free (if for school)), treat…you name! We made about 16 or so muffins on Sunday and put them in the freezer so the kids, oh okay, so we ALL would have some good little treats around this week and next but I have to say, they are going quick. It’s Thursday now and we only have a couple left. Hmm….
While the pumpkin chocolate chip muffins are pretty popular, I know everyone doesn’t love pumpkin (and especially kids some times). But…who doesn’t love chocolate!? I mean, really. Anyway, these things are aaaawwesome!! And again, they are high protein, low glycemic and have lots of good healthy fats. I hope y’all love these as much as we do! Feel free to let me know if you love them, or even if you don’t. I think my comments section is finally back up and working again. Sorry for that long delay!!
.jpg "Calling all chocolate lovers wanting more protein!")
- 3/4 cup coconut flour
- 3/4 cup coconut palm sugar
- 3/4 tsp baking soda
- 1/2 tsp celtic sea salt
- 1/3 cup raw cacao powder
- 9 organic eggs (room temperature)
- 1 tsp vanilla
- 1/4 cup canned coconut milk
- 1/3 cup coconut oil, melted
- 1 cup dark chocolate chips
- Preheat your oven to 350. Mix dry ingredients in a medium bowl. Mix the wet ingredients (except for the coconut oil) in a small to medium bowl. Now mix all (but the chocolate chips and coconut oil) ingredients together until blended well. Now stir in the melted coconut oil. Then, fold in the dark chocolate chips. Now fill your silicon muffins cups or paper muffin cups and fill 3/4 of the way full. Cook for 21-24 minutes (until butter knife comes out clean) and eat while the chocolate is still melting! Freeze the rest once cool and you'll have a snack ready for the week. Just take it out the night before, throw it into a lunch bag and put in the fridge. They should be thawed by lunchtime!