Dangerous days when you cannot bake – my muffin pans were all packed and I had not unpacked them until today. As a result, we had been getting getting conventional cakes / treats while our kitchen was being renovated. They taste great while eating and yet we always feel it an hour later and definitely the next day.
Finally unpacked my pans and on a overcast Sunday in Seattle, baked my first batch of fall paleo chocolate chip muffins. Absolutely smelling good now as the aroma fills the house. This will get me going as I prepare the rest of the meals for this week. By the way, there is a little secret in this recipe, it contains pumpkin and is actually somewhat healthy(or at least I self rationalized). 🙂 I am not telling!
This is a great little dessert, packed with tons of healthy fall goodness (or actually any time of the year). It is a tasty moist chocolate chip muffin – paleo friendly, not paleo mind you because of the chocolate. However, the base is actually made up with pumpkin puree rather than just the general sugar and flour. It completely satisfies your sweet tooth and we eat it with almond butter (almost mimics a peanut butter cup) to give it an even more decadent taste. Here is a picture of the raw ingredients:
- 1 cup pumpkin puree
- 1 cup maple syrup
- 1 cup coconut oil, melted
- 9 eggs, beaten
- 2 teaspoon vanilla extract
- ¾ cup coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon powdered ginger
- 1½ teaspoon baking soda
- 1½teaspoon baking powder
- pinch of salt
- 1 cup Chocolate Chips
- Preheat oven to 350 degrees.
- In a bowl, mix together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
- Mix together wet ingredients in another bowl: pumpkin puree, maple syrup, vanilla extract first - mix well. Then add the eggs, mix well and lastly the coconut oil. The order is to prevent cooking the eggs or clotting up the coconut oil.
- Pour dry ingredients into wet ingredients and mix well.
- Lastly, fold in chocolate chips.
- Use an ice cream scoop to divide batter into about 15 baking cup muffins.
- Bake for 35-40 minutes or until a knife comes out clean.
- Careful, this is a dangerous recipe
It is simple to make, moist, cake-like though not heavy and satisfying. Because of the chocolate, it is not really Paleo, but it is definitely gluten free and dairy free. Enjoy!
Note – > Mark and I ate like 3 each at the first setting. I put the remaining 6 into a tupperware container into the fridge to keep it moist. The next day when we are eating it, we heat it up in the microwave for 20 seconds each and it quick regained it melted yummy texture!