Double Chocolate Muffins ~ Gluten and Sugar Free!


1 cup almond flour (or almond meal)
1 cup oats (oat flakes, old-fashioned or quick oats)
1/4 cup raw cacao powder
1 tsp baking soda 
1 tsp baking powder
1 tsp ground cinnamon
2 eggs
1/2 cup maple syrup
1/4 cup melted coconut oil
3 tbsp almond milk
1/3-1/2 cup chocolate chips

1/4 cup dried cranberries


  1. Preheat oven to 350. Grease a muffin.
  2. In a large mixing bowl, stir together almond flour, oats, raw cacao, baking soda, baking powder, and cinnamon.
  3. In a separate bowl, combine eggs, maple syrup, coconut oil and almond milk. Let the coconut oil cool slightly before combining otherwise it will cook the egg.
  4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in chocolate chips and dried cranberries.
  5. Bake for 10 minutes or until a fork inserted comes out clean.
  6. Refrigerate for up to 5 days or freeze for up to 3 months.



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