Description
Healthy, kid-approved miniature chocolate muffins made with cassava flour. These muffins are paleo, vegan and egg free.
Ingredients
Scale
- 1/2 cup cassava flour (75g) spooned & leveled
- 1/4 cup cocoa powder (25g)
- 2 Tbsp ground flax (12g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond butter
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients. This includes the cassava flour, cocoa powder, ground flax, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the almond butter, almond milk, maple syrup and vanilla.
- Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
- Scoop the batter into a mini silicone muffin pan. Each muffin should be about 1 heaping tablespoon of batter, making 16 muffins.
- Place the muffins in the oven and bake at 350 degrees F for 16 minutes.
- Remove the muffins from the oven and let them cool for at least 10 minutes in the baking pan. Then remove them and cool on a wire cooling rack.
- Store the muffins in an airtight container in fridge, up to one week.