I just dreamed this one up about a month ago, when the chocolate genie was on my case, so they’re not in any cookbook – yet. The coconut flavour is subtle cause it’s just the small amounts of coconut flour and sugar, and they themselves have a very mild coconut flavour. This suits me just fine as I’m not a big coconut fan; however I do appreciate the nutritional benefits.

I also love how flexible this recipe is; that I’m able to change a few ingredients and it still tastes outrageously good. The muffins have a delightful cakey texture and taste soooo good. And – do you notice that they’re gluten and dairy-free? And they taste reallly good! Catch my drift here?

Now you try …

1 c finely ground almonds*
½ c coconut flour
1/3 c chocolate powder
2/3 c coconut sugar*
2 tsp baking powder
¼ tsp salt
2 eggs
1 tsp vanilla 
1 c water or tea (mint, elderberry and pomegranate all work really well)

Mix all the dry ingredients together in a mixing bowl. Beat the eggs and add the vanilla and water or tea. Add the wet ingredients to the dry and blend gently. Spoon into muffin baking pans and try not to drool. Slide the pans into a 400 degree oven* and bake for 25-30 min.

Let the pans cool a few minutes before nudging the muffins onto a cooling rack. Watch for sneaky hands looking for crumbs for about 15 minutes before snarfing them all down. This batch makes about 6-8 muffins, depending on the size of your muffin pans.

*ALL ingredients are organic. Do the best you can with the resources you have to use as many as possible organic ingredients. Beat the GMO monster …
*You can easily grind raw almonds in your food processor (takes about 1 min) or, if you don’t have one, almond meal/flour is becoming quite common in grocery stores. Nutritionally it’s a little bit better to use freshly ground almonds … but if you’re having a chocolate muffin snack attack …
*I’m using a lot more coconut sugar these days because it has ½ the glycemic index rating that regular sugar (including honey) does. It’s a little less sweet but very rich …
*I use a convection oven, so the temp I use is 375 and I bake for 20 -25 minutes – just in case you’re one of the lucky ones who have access to a convection oven …


-that chocolate is a great source of Fiber, Iron, Magnesium, Phosphorus, Copper and Manganese?
-that almonds are a great source of B Vitamins, Vitamin E and magnesium?
-that you can buy my cookbooks on my website by clicking here?