CHOCOLATE MUFFINS

1. Stir all the Dry Ingredients together in a Large Mixing Bowl.

  • 1 1/4 Cup Almond Flour
  • 3/4 Cup Potato Starch
  • 4 Tbsp Cocoa Powder
  • 3 Tbsp Coconut Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp Stevia Powder (We prefer Sweet Leaf brand.)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

2. Place the Dates, Raisins & Wet Ingredients into a Blender. Blend until smooth. 

  • 10 Dates (pitted)
  • 1/4 Cup Raisins
  • 3/4 Cup Applesauce (unsweetened)
  • 4 Eggs
  • 4 Tbsp Coconut Oil
  • 2 Tbsp Melted Butter
  • 1 Tbsp Water
  • 2 tsp Vanilla

3. Pour the Blended Ingredients into the Mixing Bowl & stir with the Dry Ingredients.

4. Fill 12 – 16 Muffin Liners. 

Bake in Muffin Tins at 350°F for 28-30 minutes.
It'll be hard to wait, but allow muffins to cool before serving, or they'll stick to the liners.


A SWEET, SPECIAL TREAT FOR SATURDAY MORNINGS,
WITHOUT THE REFINED SUGAR!


***TOP WITH FROSTING TO EASILY TRANSFORM THESE GLUTEN-FREE CHOCOLATE MUFFINS INTO BIRTHDAY CUPCAKES.