Mexican Chocolate Muffins

Ingredients

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• Buckwheat Flour Buckwheat Flour 120g 1 cup
• Almond Meal Almond Meal 50g 2/5 cup
• Unsweetened Cacao Powder Unsweetened Cacao Powder 60g 3/5 cup
• Almond Butter Almond Butter 80g 1/3 cup
• Brown Sugar Brown Sugar 100g 1/2 cup
• Unsweetened Apple Sauce Unsweetened Apple Sauce 6 tbsp 6 tbsp
• Baking Powder Baking Powder 1 tbsp 1 tbsp
• Baking Soda Bicarbonate of Soda 1/2 tsp 1/2 tsp
• Cornstarch Cornflour 3 tbsp 3 tbsp
• Ground Cayenne Pepper Ground Cayenne Pepper 1/2 tsp 1/2 tsp
• Ground Cinnamon Ground Cinnamon 1 tbsp 1 tbsp
• Almond Milk Almond Milk 180ml 3/4 cup
• Instant Espresso Powder Instant Espresso Powder 1 tbsp 1 tbsp
• Dark Chocolate Dark Chocolate 110g 4/5 cup
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp

Instructions

1. 1.Preheat oven to 180°C.
2. 2.In a big bowl mix together all dry ingredients and in a seperate bowl mix together wet ingredients.
3. 3.Once everything is well combined, pour wet mixture into the bowl with the dry mixture and mix well with a spatula or big spoon until batter is smooth.
4. 4.Roughly chop chocolate and fold 2/3 of the chocolate carefully into the batter.
5. 5.Grease muffin holes and add 1 1/2 – 2 tbsp of batter to each hole.
6. 6.Now sprinkle the leftover chocolate on top of each muffin and bake for 20-25 minutes or until inserted toothpick comes out clean.
7. 7.Let the muffins cool down for at least 15 – 20 min before eating.

Nutritional Information

• Calories:
  475
• Fat:
  23g
• Sodium:
  264mg
• Carbs:
  64g
• Sugar:
  36g
• Protein:
  9g