Today, I am bringing you Sugar Free Double Chocolate Muffins which are also gluten, dairy and nut free. These will make a great snack, or for school lunches, or as a perfect addition to a kids party menu.
Let's face it! How many times have you taken your kids to a party and they have eaten way too much sugar and then you have had to deal with the repercussions afterwards? I definitely have and it is not worth it. I am all for my children having fun and eating party food, but it doesn't have to unhealthy when there are so many healthier options these days, that are easy to make and taste just as good. In fact, many of those options are on this website ( Raw Chocolate Chip Cookie Dough Bars or Coconut Rough anyone!!) and I have also dedicated an entire eCookbook to healthy desserts, called BecomingSweet - say yes to dessert again.
Check out the amazing feedback that I received from Marisha regarding her son's birthday party
"I just wanted to share with you that I hosted my son's 4th Bday party yesterday and your Becoming Sweet eBook was a life saver! I made him an ice hockey themed cake using your Chocolate Caramel Pie, but i just switched the layers around to have the lighter colour was on top. It was a huge hit with kids and adults alike!
I also made your Jelly Cups, Jelly Lollies, Bliss Balls and Cookie Dough Slice - all of which got gobbled up. It so great to be able to have a party with healthy treats, plus it was all so simple to prepare - I did it all the day before, no baking required!"
I hope you enjoy my latest recipe.
Sugar Free Double Chocolate Muffins
Makes 12 cupcakes
- 1 cup coconut flour, sifted
- 2 tablespoons raw cacao powder, sifted
- 1 tablespoon gluten free baking powder
- 6 large eggs
- 1 cup coconut milk (canned)
- 1/2 cup rice malt syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Chocolate Icing (x2 if you want even more chocolatey goodness)
- 1 ripe avocado
- 1-2 tablespoons raw cacao powder
- 1 tablespoon Rice malt syrup
Pre-heat oven to 180C/355F.
Combine coconut flour, cacao powder and baking powder to a medium mixing bowl. In another medium bowl whisk together the eggs, coconut milk, rice malt syrup, vanilla extract and coconut oil. Combine the wet ingredients with dry ingredients, mixing thoroughly until well combined. Spoon mixture into lined muffin trays, place in the oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack to cool.
Meanwhile to make the chocolate icing, add the avocado, cacao and rice malt syrup to a food processor and process until completely smooth. Spread the icing over the muffins (once they have cooled) and serve.
Tip: You may want to place the chocolate icing in the refrigerator to firm up a bit before icing the muffins