Are they breakfast or are they dessert? Dr Gundry’s healthy chocolate muffins are both. Try these delightfully moist chocolate muffins on their own, or top them with coconut cream to make healthy chocolate cupcakes. Either way, they’re Plant Paradox desserts your taste buds (and gut bugs) will love.
Double chocolate muffins
Ingredients (Serves 12):
1 cup blanched almond flour
½ cup unsweetened, natural cocoa powder
½ cup erythritol
1 ½ tsp baking powder
1 tsp vanilla extract
1 ½ tsp almond extract
3 eggs
2/3 cup heavy cream or coconut cream
3 ounces butter or coconut oil, melted
½ cup bittersweet chocolate chips (or chopped bittersweet chocolate)
Instructions:
Preheat oven 350. Line muffin tin with papers, and set aside.
In a bowl, combine almond flour, cocoa powder, erythritol and baking powder.
Add the vanilla and almond extract, eggs, and cream. Mix well, then fold in butter and chocolate chips until well combined.
Spoon muffin batter into prepared muffin tray.
Bake for 20 minutes, then serve warm (or allow to cool, though they’ll shrink slightly on cooling.)