One of the best things I did when I started to eat in a more holistic and nourishing way was to revamp my baking pantry with healthier options. I said goodbye to bleached flour and sugar and replaced them with baking items that had something to offer my body. I posted my top 10 nutrient-dense baking pantry substitutions a while back, so take a look! One of my favorite substitutions is raw cacao powder, which is amazing for hormone balance and a simple and easy switch out for cocoa powder. I am also a huge fan of coconut and almond flour. They both have healthy fat and fiber as well.
Enjoy these delicious muffins!!
¼ C creamy peanut butter (you can use almond butter if you prefer)
2 T avocado oil
½ C coconut sugar
1 T vanilla extract
2 eggs, at room temperature
1 C almond milk
½ C coconut flour
2 tsp. baking powder
Pinch of sea salt
⅓ C raw cacao powder (you can use high-quality cocoa powder as well)
⅓ C chocolate chips (I use Lilly’s that are sweetened with Stevia)
1. Preheat oven to 350. Line 12 cup muffin pan with cupcake liners and generously spray the inside of each liner with nonstick cooking spray.
2. Add peanut butter, avocado oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined. Slowly add in eggs, one at a time; beat again for one minute until batter is smooth and creamy. Pour in almond milk and mix on low speed until combined.
3. In a small bowl whisk together coconut flour, baking powder, and raw cacao powder. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth and creamy. Fold in chocolate chips with a wooden spoon.
4. Fill each muffin cup 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.
© The Sown Life LLC, 2019