You know when you meet the perfect guy and he happens to be funny, sweet, smell good, polite, AND he's a good kisser? That's how I feel about these muffins. You wonder when he's going to reveal his true self and what kind of issues he's hiding from you. Don't worry, these muffins are perfect and there's nothing hidden about them. They are filling, healthy, have a hint of sweetness, AND smell good!
1/4 cup coconut oil
4 tbsp runny/soft almond butter
3 tbsp date syrup or maple syrup (option to add one more if you don't need a lower sugar option)
1 pasture raised egg
1 and 1/4 cup fine almond meal
1/2 tsp baking soda
1 tbsp raw cacao powder
dash of salt, cinnamon, and vanilla
option to add maple or almond extract
1/4 cup unsweetened coconut flakes
1/2 cup frozen blueberries
dark chocolate chips
Preheat the oven to 350. Mix the wet ingredients together first. Then mix in the dry and add to the wet. The batter will be thick and that's OK! Add in the blueberries last. Make sure to use frozen ones since the thick batter will pop them if they're fresh.
I used silicone molds for the muffins so they can pop right out. This batter will make around 8-9 muffins. Press the chocolate chips into each muffin top. Bake for about 23-24 mins. They will look golden on top. Allow to cool on a baking rack or, if you are impatient like me, place that baking rack in the fridge so they cool faster. Store in an airtight container in the fridge. I don't know how long they are actually good for since they're gone in a few days for me. Enjoy!