Mini Espresso and Chocolate Muffins

Serves: 33

Ingredients:

• 1 cup Bob’s Red Mill Paleo Flour
• ¼ cup pHresh Cacao Powder
• 2 Tbsp. organic espresso powder
• 1 Tbsp. Bob’s Red Mill Ground Flaxseed
• 1 ½ tsp. baking soda
• ¼ tsp. Redmond Sea Salt
• 2 large organic eggs
• 2 Tbsp. Nutiva Refined Coconut Oil
• ¼ cup unsweetened applesauce
• ¼ cup SunButter Sunflower Butter or Jem chocolate hazelnut butter
• 2 Tbsp. organic raw honey
• 3 Tbsp. Nutiva Coconut Sugar
• 1 tsp. Simply Organic Vanilla Extract
• ½ cup Hu Gems Dark Chocolate Chip

Instructions:

1. Preheat oven to 350°F. Line a mini muffin pan with paper cups.
2. In a large bowl, mix together paleo flour, cacao powder, espresso powder, ground flaxseed, baking soda, and salt.
3. Add remaining ingredients except chocolate chips. Mix with an electric beater on high for about 30 seconds until batter is smooth and creamy.
4. Fold in chocolate chips with a spoon.
5. Spoon batter into paper cups, filling each ¾ full. Do not overfill.
6. Bake for 15-17 minutes, until a toothpick inserted in the center comes out clean.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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