Dry Ingredients:
1 cup baking cocoa
1 cup coconut palm sugar
1 tablespoon instant espresso powder
dash salt
dash cinnamon
1/4 cup mini chocolate chips (we use Enjoy Life brand), optional
Wet ingredients:
4 eggs
1/3 cup melted coconut oil
1 tablespoon vanilla extract
1 tablespoon honey
Directions:
1. Preheat oven to 350. Grease mini muffin tins (I make 24 mini muffins, using 2 12-muffin trays) with coconut oil.
2. In a large bowl, combine the dry ingredients and mix with a wooden spoon. Add the wet ingredients and stir until well combined. Divide dough among the muffin trays, using approximately 1 tablespoon of batter per muffin space. Bake in preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
3. Remove from oven and allow to cool in pans for 5-10 minutes. Using a small plastic spatula or plastic knife gently go around the outside rim of the muffin, to remove it from the tin (alternately you could use paper muffin liners for easier removal). Allow to cool completely on a wire rack.
source: floradawn
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