Coco and Chocolate Muffins

Hey! Here at The Green Sheep Pantry we're really in love with chocolate. These Coco and Chocolate Muffins are so yummy and will satisfy any chocolate cravings you have. Added bonus: you can have them for breakfast, they're really healthy and have no sugar so you won't have any blood sugar spikes during the day. 

Prep time: 10min

Cooking time: 15min

Makes: 10 cupcakes


What you'll need:

- 2 large eggs

- 2 and 1/2 cups almond flour

- 1/2 cup raw cacao powder

- 1 tsp baking powder

- pinch of salt

- 1/4 cup coconut oil (melted)

- 1/3 cup raw honey

- 5 tbsp nut milk

- 2 tsp vanilla

- 3/4 cup choc chips (optional)

- coconut flakes (to serve)

Step 1: Preheat your oven to 180°C.

Step 2: Using a mixer beat two eggs. 

Step 3: Sift in the almond powder, raw cacao, salt and baking powder. Raw cacao powder is the unprocessed version of cocoa powder and you can usually buy it in your local health shop. You can use cocoa powder but you will probably have to double the quantities if you want the same amount of chocolatiness.

Step 4: Once your mixture is very sticky, combine the coconut oil, raw honey, nut milk and vanilla. I use chocolate almond milk in my mixture because it adds some sweetness and it creates really delicious cupcakes. Once the mixture is more liquidy and sticks to the sides of your bowl you can add some choc chips for extra yumminess. 

Step 5: Spoon out your mixture into cupcake moulds. At this point, sprinkle some coconut flakes onto your cupcakes for a bit of decoration. 

Step 6: Pop them in the oven for 15min and wait for them to cool down for a few minutes so that they firm up.

Enjoy!