These decadent chocolate muffins are made with coconut flour, coconut oil, almond butter and 70% dark Sea Salt Chocolate, making them gluten free, refined sugar free, paleo friendly and absolutely irresistible. Recipe adapted from The Ambitious Kitchen

Ingredients

• 65 g creamy almond butter
• 2 tablespoons coconut oil, melted and cooled
• 100 g coconut sugar
• 1 tablespoon vanilla extract
• 2 eggs, at room temperature
• 240 ml unsweetened almond milk
• 68 g coconut flour
• 2 teaspoons baking powder
• 43 g Equal Exchange fair trade cocoa powder
• 1 ½ bar Deep Dark Sea Salt, broken into small chunks

Directions

1. Preheat oven to 177 degrees C. Line 12 cup muffin pan with cupcake liners or spray with cooking spray.
2. Mix together almond butter, coconut oil, coconut sugar and vanilla until well combined.
3. Slowly add in eggs and almond milk and mix until batter is smooth and creamy.
4. In a small bowl whisk together coconut flour, baking powder and cocoa powder. Slowly add dry ingredients to wet ingredients and mix until batter is smooth and creamy.
5. Fold in ¾ of the chocolate chunks with a wooden spoon.
6. Use a spoon to disperse batter evenly into prepared pan. Fill the cups halfway, then place a few chocolate chunks in the middle of each cup, and cover with the remaining batter. Sprinkle the remaining chocolate on top of the muffins.
7. Bake for 18-20 minutes or until toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.