Dark Chocolatey Gluten-Free Mini Muffins

Pre-heat the oven to 350°


  • 2/3 cup cocoa powder (preferably non-alkanized)
  • 1 egg + 1 egg white
  • 1/4 cup of maple syrup (a great healthy sweetener)
  • 1/4 cup of dark chocolate chips (mini or chopped would be best)
  • 1/2 tsp vanilla extract
  • 1/8 cup of coconut oil; melted
Combine all ingredients and stir well.  Scoop into mini muffin pan (should make 12.)  Bake for 11-12 minutes.  Do not bake too long or they will be dry.  Remove from pan when cooled.  Top with peanut butter or strawberry jam if desired.  Pour a glass of milk and enjoy!

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