CHOCOLATE CHOCOLATE CHIP MUFFINS

Always in search of a healthy breakfast that we can grab on the go or pack if we need to, this muffin fits the bill. Minus the chocolate chips, which you can easily omit, this muffin is mini and mighty at the same time. It is both gluten free and sugar free! And the best is that you can't even tell. 

On my baking quest, I've been experimenting with sugar substitutes (not artificial), but ones that use natural sugar alcohols. In this recipe, I use Sukrin Gold, which is a brown sugar substitute that is made of erythitrol and stevia. 

Make sure you sift the tiger nut flour because it can be clumpy. And don't be tempted to push through those last few darker bits at the end. That is the skin of the tiger nut and it will make your muffin taste more grainy than good. 

Time: 30 minutes
Servings: 38-40 mini muffins
​Level: Easy

Print this recipe!

---

INGREDIENTS

• ½ cup unsalted butter, melted
• ¾ cup cocoa powder
• 1 cup Sukrin Gold, brown sugar substitute erythritol/stevia 
• 1 teaspoon instant coffee
• ¼ cup water
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups tiger nut flour, sifted
• ¼ cup almond flour
• ¼ cup cassava flour
• 1 ½ teaspoons baking soda
• 1 to 1 ½ cups chocolate chips

PREPARATION

1. Preheat oven to 375°.
2. In a large mixing bowl place melted butter and cocoa powder. Using a paddle for the mixer, mix well. 
3. Boil water and add 1 teaspoon of instant coffee to ¼ cup water. 
4. Add in brown sugar substituteand mix well until slightly cooled.
5. Add buttermilk and mix well.
6. Add one egg at a time to the mixture.
7. Add vanilla extract. 
8. Add tiger nut flour, almond flour, and cassava flour. Mix well. 
9. Add in baking soda and mix well. 
10. Remove mixing bowl from mixer and stir in chocolate chips. 
11.  Fill a mini muffin tin with mini baking cups. 
12.  Fill each cup with about 2 tablespoons of batter or use a medium ice-cream scoop to fill. 
13.  Bake the muffins for 14-17 minutes or until a toothpick comes out clean. 
14.  Let the muffins cool for 10 minutes as they will be quite soft coming out of the oven.