I know you are what you eat, but it’s seriously concerning me that I haven’t sprouted into a dark chocolate bar of some sort. I think if you observed my veins under a microscope they’d be coursing with all sorts of chocolate. I think I’d also probably become a governmental scientific experiment (the next AREA 54) if this info was leaked…
Or what if my supply was cut off. If deforestation fully depleted my beloved cocoa trees, would I be able to breathe? (It takes my breath away even allowing a thought like this to cross over into my mind.)
So until either/or happen, ON WITH THE CHOCOLATE!
You’ll be shocked to know that for one of the first times in C.C.D.’s history, I don’t need to be imprisoned for mis-measuring or not measuring at all. I will actually be quite literal with today’s recipe.
I found it online by simply googling “coconut flour muffins“. I had a surplus left over and actually hadn’t had any chocolate in a week or so, so basically I was dead and needed a quick resuscitation.
If you’ve followed my instagram shenanigans in the past, then you’re very familiar with quite a few coconut flour recipes that ended in bulky disasters. In all cases, I realized I had only added half the amount of eggs that was called for. (as a result of my misdemeanor eye-balling)
This one turned out to be a beaut...well not a food porn beaut, but a taste beaut. (I really hope I never have to say or spell beaut again and I also hope you aren’t reading it in some french way that sounds like “butt”.)
- 3 ripe bananas (rebel, rebel- I used two!)
- 3 eggs (strike two- I only used two!)
- 3 tbsp. coconut flour
- 1/3 c cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 c coconut oil
- 1/4 c honey
- 1/4 c chocolate chips (I used mini ones!)
Combine all ingredients except for chocolate chips in a mixing bowl. Mix with a paddle or by hand until smooth. Fill muffin liners about 2/3 of the way full. Top with chocolate chips!
Bake for 15-20 minutes at 350. (I used my babycakes mini muffin maker so these were done in about six minutes!)
These were super moist and I kept them in the fridge for about 3 days. I feel as if the honey and bananas made for the perfect sweetener team, but you can add in whatever else you’d like! (also, see link in above text for where I derived the recipe from)
What have you been snacking on lately? Are you a chocoholic like I am? I don’t ever intend on getting rid of my overtly obsessive disease!
Peace, love, and I think my hand is turning brown…