Making mornings easy with these Double Chocolate Paleo Muffins!
For most of us, September brings busy mornings. Maybe you’re sending your kids off to school. Or maybe your work schedule starts to tighten up with the end of summer approaching. And maybe your husband works crazy hours for the next eight weeks and barely has a chance to eat breakfast.
Maybe you just want chocolate!
Regardless, sometimes we just need an easy morning. One less thing to worry about. Fear not! These Double Chocolate Paleo Muffins are your ticket to an easy, breezy morning. Okay, that might be a little to dreamy but it’ll at least cross one step off your morning to-do’s.
Not only does this recipe make for an easy, grab-and-go breakfast, they are pretty easy to throw together. It’s all pretty simple. You pretty much dump the ingredients into a food processor and process until smooth. Stir in some chocolate chips. Then transfer to a muffin tin and pop in the oven.
Like I said, easy.
Now that we’ve established that Double Chocolate Paleo Muffins are easy and quick, let’s talk about what else they’ve got going for them. Unlike you’re giant store-bought muffins, these little babies are packed with nutrition! Plus you can skip the sugar hangover you’ll experience an hour or two later. Packed inside these little muffins, you’ll find:
- Fiber – To keep you full and satisfied. It also helps to keep your gut bacteria happy!
- Healthy Fats – Not only are healthy fats good for your heart, they also keep you full and satisfied.
- Chocolate – This needs no explanation!
So let’s slay our breakfast together this week! Can you spare a few minutes to throw these Double Chocolate Paleo Muffins this week? Be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram. I’d love to see what you all bake up. Happy eating, xo!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
muffins
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- 1/2 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1 ripe medium avocado, peeled
- 1 1/2 teaspoons baking powder
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup or sweetener of choice
- 1/4 teaspoon salt
- 1/2 cup dairy free chocolate chips
Ingredients
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|
- Preheat oven to 350 degrees. Grease a muffin tin or apply paper liners and set aside.
- In a food processor, combine all ingredients but the chocolate chips. Process on high for 30 seconds, or until there are no more lumps. Stir in half of the chocolate chips (1/4 cup) using a spatula.
- Transfer the batter into the prepared muffin tin. Top the batter with the remaining chocolate chips.
- Place in the oven and bake for 17-20 minutes. Check with a toothpick for doneness. Pierce the center of the muffin with a toothpick, if it comes out clean they are done. Allow to cool for 5 minutes. Then remove from pan and place on a cooling rack.
