Taste of Life: Chocolate Paleo Muffins

By Lori Davis, honorary member

Ingredients

1 cup almond flour
cup coconut flour
1 tbsp. cocoa powder
tsp. salt
Pinch of cinnamon
2 pouches of instant coffee granuales
2 cups Enjoy Life chocolate chips, melted
cup almond milk or coconut milk
cup honey or agave nectar
cup safflower oil or coconut oil
5 eggs

Preparation

Sift all dry ingredients together in a large mixing bowl. Melt chocolate chips in a microwave-safe bowl, 30 seconds at a time, until completely melted. Add honey, almond milk, oil, eggs and melted chocolate chips to the dry ingredients. Mix with electric hand mixer until well blended.

Divide batter into lined muffin tins, filling the cups to almost full. Bake at 350 degrees for 20 to 23 minutes or until top is cracking and a toothpick inserted in the center of each comes out clean. Let cool for 5 minutes and remove from muffin pan and place on wire rack to cool completely. Once cooled, store in an airtight container for up to one week.

Note: Gluten-free, dairy-free, soy free recipe.

 Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net