These chocolate mint muffins only uses one flour…that’s it! Otto’s Cassava flour, no other starches/flours/fillers! No need to run to the local market for something you don’t have on hand already. If you want just a plain chocolate muffin, simply leave out the peppermint oil….want nuts in it, by all means toss some in…more chocolate chips, do it! Your preference here!
Further Food Nutritionist Commentary:
By Liz Lederman
Chocolate Mint Muffins
1½ cups Cassava Flour
1 teaspoon baking soda
½ teaspoon salt
2 scoops Further Food Collagen Peptides or Further Food Chocolate Collagen
¾-1 cup dark chocolate chips
1 cup raw milk buttermilk*, room temperature (or full fat coconut milk buttermilk)
1 cup maple sugar
½ cup grass fed butter (or ghee), melted
10 tablespoons cocoa powder
2 tablespoons avocado oil
3 large eggs, room temperature
1 teaspoon vanilla
15-20 drops peppermint essential oil (can sub peppermint extract)
1. Preheat oven to 385° and line muffin tin with parchment liners.
2. In a large bowl combine, cassava flour, baking soda, salt and collagen…whisk to combine…toss in chocolate chips and set aside.
3. In a small bowl, combine buttermilk and maple sugar…whisk to combine and aside.
4. In another medium bowl, combine melted butter (ghee), cocoa powder and avocado oil…whisk to combine & make sure all cocoa is dissolved and it’s a beautiful chocolatey mixture. Just something about melted chocolate!!!
5. Whisk buttermilk/maple sugar one more time to make sure all the sugar is dissolved and it is basically all liquid. Pour this into the chocolate mixture and whisk well.
6. Add eggs, vanilla and peppermint essential oil to this chocolate/milk mixture and whisk really well so that all the eggs are well incorporated and the whole mixture is combined.
7. Pour the liquid mixture into the dry ingredients and stir to combine with a spatula cleaning the sides and bottom of the bowl to make sure you get all the dry ingredients mixed in.
8. Scoop into prepared muffin tins and bake for 20-22 minutes or until center of muffin springs back when touched.
*add 1 tbls fresh lemon juice to a measuring cup and then pour in enough milk to get 1 cup, let it set for at least 5 minutes. Same process for coconut milk.
Per Serving: Calories: 516; Total Fat: 29 g; Saturated Fat: 16 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 116 mg; Sodium: 533 mg; Potassium: 204 mg; Carbohydrate: 62 g; Fiber: 6 g; Sugar: 30 g; Protein: 7 g
Vit C: 2%; Vit A: 14%; Iron: 18%; Calcium: 8%
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