Makes 12-16
Ingredients:
1/2 cup of Cocoa Powder
1/2 cup of Coconut Flour
1 tsp of Bicarbonate Soda
1/2 tsp of Salt
2 tsp of Vanilla
1/2 cup of Coconut Oil
1/2 cup of Maple Syrup
6 Free Range Eggs
1 cup of Fresh or Frozen Berries
Method
- Preheat oven to 180°C
- Grease muffin tray or better yet use a silicon muffin tray
- Mix dry ingredients together in a bowl (I recommend sifting the Cocoa)
- Add the wet ingredients, not the berries just yet. Whisk well, until smooth
- Fold in the berries
- Fill muffin tray approx 2/3 full
- Bake for 20-25 minutes, until the top is firm and a knife comes out clean when poked in the middle a muffin
- Allow to cool in tray for 10 mins then pull out of tray and cool on a rack
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