Gluten free Muffins with Coconut and Dark Chocolate

Coconut and Dark Chocolate Muffins 560_292During a series of culinary demos organized by a nutritionist named Carole Lamirande, I was invited to cook gluten free muffins in front of a group of people.

I find it absolutely inspiring to meet people that are interested in improving the way they feed themselves.  People that want to know more, educate themselves and think differently.

I say differently because they don’t let the official food guides or charts tell them what to eat and how often.  They have developed an awareness towards the impact of food on their bodies despite the marketing messages often seen as ”healthy choice”, “low-carb” or even “gluten-free” products.

Isn’t it what health is all about?

Everyone of us is unique and different.  Certain foods will make you healthier, some others won’t.  Being aware of their impact is the greatest gift you could offer yourself.

So, I am sharing with you this recipe I have offered for tasting during the demo which was very enthusiastically received.

Gluten free Muffins with Coconut and Dark Chocolate

I recommend using dark chocolate 70%, broken coarsely into pieces.  Also, if you haven’t baked mini muffins yet, try it out!  

Because the flours and ingredients we are using in this recipe are very nutritious and out of empty calories, the muffins are rich and nourishing.  The will keep you full for a long while.

Therefore, a small format is perfect for sudden cravings.  Also, a muffin pan is not expensive and if bought in teflon, can be greased with coconut oiland won’t be needing any paper liners.

Let me know if you bake some – with or without modifications – by commenting below the recipe!

 

Gluten Free Muffins with Coconut and Dark Chocolate
Serves 8
You will need 2 bowls and a muffin pan.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. ½ cup coconut flour
  2. 4 beaten eggs
  3. ¼ cup melted coconut oil
  4. 6 tablespoon pumpkin puree (or squash puree)
  5. 2 tablespoon raw honey
  6. 1 teaspoon cinnamon or pumpkin pie spice*
  7. ¼ teaspoon grounded ginger
  8. 2 tablespoon grounded flax seeds
  9. 1 teaspoon vanilla extract
  10. ½ teaspoon salt
  11. ½ teaspoon baking powder
  12. 1 teaspoon apple cider vinegar
  13. 2 onces dark chocolate 70% (chips or chunks)
  14. ½ cup pecans (for decoration)
Instructions
  1. Prehaut oven at 325°F (165°C) et grease your muffin pan with coconut oil.
  2. In a bowl, mix the flour with the eggs until you get a smooth paste.
  3. Add the coconut oil, the puree and raw honey. Mix well.
  4. Add the remaining ingredients but keep the chocolate and vinegar for the end. Fill your muffin cups 3/4 full and add a pecan on top for decoration.
  5. Oven bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
Notes
  1. * Did you know that you can make your own pumpkin pie spice?
Simply mix the following
  1. 4 tablespoons cinnamon
  2. 4 tablespoons nutmeg
  3. 4 teaspoons grounded ginger
  4. 3 teaspoons allspice
The Gourmet Confession https://thegourmetconfession.com/

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