- it has to have chocolate in it to satisfy my chocolate cravings
- it has to be grain free
- the sweetness should come from unprocessed sources
- taking a few readers responses into account, I wanted them to be without bananas
- they needs to be light, moist and fluffy
- if my son wants to take them to school in his lunch box, they need to be nut free too
Quite a task? It’s been a long journey, I must admit. Here is a list of chocolate muffins from this blog in historical order:
- Chocolate Cherry Muffins (not gluten free, but sweetened with honey and dates)
- Chocolate Orange Muffins (not gluten free, not dairy free, honey/date sweetened)
- Chocolate Carrot Muffins (gluten free, made with buckwheat flour and honey sweetened)
- Chocolate Chestnut Muffins (gluten free, not nut free and sweetened with palm sugar)
- Chocolate Banana Muffins (grain free, not nut free, sweetened with honey, dates and bananas)
Today’s muffin recipe is made with coconut flour only. It meets all the criteria above. I absolutely love them (please read: I eat most of them, but my kids love them all the same). I’ve been making them every other day for a week now, and another batch needs to be made today, as my son didn’t have a chance to get one of these muffins in his lunch box today. I guess it’s time to double the recipe.
Preheat oven to 180C. Line or grease muffin tin.
In a bowl, sift together coconut flour, cocoa powder and baking soda.
In another bowl, lightly beat the eggs. Stir in honey and coconut oil. Combine wet and dry ingredients, and blend until all lumps have dissolved. Gently fold in The finely chopped dates and cherries.
Bake for 20 minutes, or until cake tester comes out clean. Garnish by sprinkling with some desiccated coconut on top of each muffin. Best eaten warm.