Oops! I did it again! Yup….full blown CHOCOLATE CARAMEL ESPRESSO
MUFFINS that are Grain Free / Gluten Free, Oil Free, Paleo, with a
Vegan option! WHAT?! And they’re pretty darn healthy (ok,
excluding the massive caramel drizzled on top!)
Makes 8-10 muffins
1 cup unsweetened cacao powder
2/3 cup almond meal (aka: almond flour)
1 1/2 tsp baking powder
2 tsp ground espresso beans
1/2 cup honey (agave for vegans)
1 cup unsweetened applesauce
4 eggs (or flax eggs for vegans)
2 tsp vanilla extract
1. Pre-heat oven to 350 F
2. Combine cacao powder, almond meal, baking powder, and espresso in a
bowl and set aside.
3. In a separate bowl, mix honey, applesauce, eggs, and vanilla, then
fold it into the dry mixture.
4. Pour batter 3-4 full into muffin liners and bake for approx 25
minutes. Insert toothpick to ensure they’re full baked through.
5. Let cool completely before frosting / topping with caramel
(optional…but who are we kidding here?). They’re even better the
next day after you refrigerate them