Double-Choc Muffins

Gluten, Dairy, Egg, Nut and Refined Sugar Free

Makes 14

INGREDIENTS:

• 1 1/2 cups (175g) of Gluten Free Flour
• 1 1/2 tsp of Arrowroot Flour
• 1 cup (130g) Coconut sugar
• 1 tsp Bicarbonate Soda
• 1/2 tsp fine Himalyan Salt
• 25g Cacao powder
• 3/4 cup Cacao Nibs
• 1 Tbs Natural Vanilla Extract
• 3/4 cup Coconut Milk
• 1/2 cup Extra Virgin Olive Oil
• 2 Tbs Apple Cider Vinegar

METHOD:

1. Preheat oven to 180 degrees
2. Place all dry muffin ingredients into a bowl and mix together
3. Place all wet ingredients together and mix well
4. Combine wet ingredients into dry ingredients bowl and mix until just combined – do not over mix as this will make the muffins tough
5. Place mixture into greased cupcake pan or holders until 3/4  full
6. Cook in oven for 18 minutes until middle of cupcake bounces when touched or when toothpick comes out clean
7. Remove from oven and allow cupcakes to cool completely before removing from holders/pan
8. Place cupcakes into airtight container and store in a cool dry place.

NOTES: If you’d like to add icing to this recipe use this healthy chocolate icing recipe from here Chocolate Coconut Slice with Healthy Icing, you will only need to make a half batch though.