Grain free, dark chocolate muffins!

Oh my God! these came out unexpectedly delicious!!! A family member just found out they are insulin resistant so I have the task of preparing low sugar meals and snacks so as to not spike their blood glucose. I made theirs with Xylitol but mine with honey.

So many recipes out there but without the gluten, all recipes i tried ended up making the cupcakes…hard and not fluffy at all. I finally found a 4-5 ingredient one that came out perfect!

Ingredients for 3 muffins:

  • 2 tablespoons of Raw Cocoa Powder
  • 1 tablespoon of honey (or  xylitol / any sweetener you want)
  • 1 egg
  • 1 tablespoon coconut oil
  • 1/4 teaspoon baking powder

Method:

  • Preheat oven to 350°F (180°C). Line a cupcake pan with 3 paper liners; set aside.
  • Beat the honey and egg until the it mixes well
  • Add in the cocoa powder slowly and the baking powder
  • Add in the coconut oil.
  • The mixture will be smooth. Drop them in muffin trays and bake for 10 -12  mins
  • For the chocolate sauce, take a tablespoon of cocoa powder, honey to taste, mix it with some almond milk to make it creamier and preferred thickness and leave it on pan for a few seconds just for the cocoa to melt and to thicken up.
  • Optional: you could also add in some dried fruits or dates or coconut flakes for some variation.
  • ENJOY!muffins

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