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Double Chocolate Muffins are made from scratch using cocoa powder, chocolate chunks and walnuts. These moist, double chocolate muffins are the perfect way to satisfy even the strongest chocolate craving.
The fastest way to fail at your New Years Health Resolution is to give up all your favorite things, like chocolate. Chocolate isn’t the problem, portion control (and weird ingredients that you can’t pronounce and your body can’t recognize) is the problem. These muffins are the perfect fix. You get a double dose of rich chocolate in a perfectly portioned out muffin. Bonus, these Double Chocolate Muffins are gluten free, grain free, dairy free and paleo, but I promise you, they aren’t taste free!
These double chocolate muffins are so easy to make, but it is KEY that you get a quality dark chocolate bar. Don’t just use any bar, ok?! Now that we have that out of the way, let’s bake!
These muffins freeze great! I freeze in a large ziplock freezer bag and then pull what I need out and let defrost on the counter before eating. If you have a child with food allergies and you find yourself digging for safe treats at the last minute (like for a birthday party, school party, etc), these are great to store in the freezer and have available when you need them.
In a large mixing bowl, whisk together cocoa powder, coconut flour, baking soda and salt.
Add in honey and melted coconut oil and whisk till combined. Batter will be very thick.
Whisk eggs in one at a time, making sure each egg is fully combined before adding the next one in.
Set batter aside and chop up chocolate bar and walnuts.
Add chocolate chunks and chopped walnut to batter and mix well.
Line a muffin pan with liners and divide batter evenly between all 12.
Bake muffins at 350 for 20 minutes.
Let cool in pan for 5 minutes and then transfer to wire rack to finish cooling.