Espresso Coco Brownie Muffins
Prep time
Cook time
Total time
A Paleo chocolate muffin made with espresso, cocoa, coconut and almond that's moist and melts in your mouth like a brownie. A deliciously sweet treat for someone you love.
Author: Megan @ Skinny Fitalicious
Ingredients
- 4 egg whites
- ½ cup honey
- ½ cup coconut oil
- ¼ cup canned, light coconut milk (can sub skim milk or almond milk, but won't be as good)
- 1 cup almond flour
- ½ cup coconut flour
- 2 tsp espresso powder
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven 350 degrees
- Prepare a muffin tin with cooking spray
- In a small bowl add chocolate chips & microwave 15 seconds, stir, microwave, stir & repeat until chocolate is melted (do not go longer than 15 seconds)
- Whip egg whites together in a bowl & add chocolate until fully combined
- In a larger bowl mix dry ingredients
- Add chocolate mixture, coconut milk, coconut oil & honey to dry ingredients
- Combine well, the batter will be thick like brownies
- Add to muffin cavities filling ½ full, these will get big
- Bake 25 minutes
- Cool on a wire baking rack
Notes
Makes 15 muffins, 240 calories each
Nutrition Information
Serving size: 15 Calories: 227 Fat: 14g Saturated fat: 9g Unsaturated fat: 5g Carbohydrates: 23g Sugar: 15g Sodium: 107mg Fiber: 1g Protein: 3g Cholesterol: 3mg
Recipe by Skinny Fitalicious® at https://skinnyfitalicious.com/?p=10229