Paleo Healthy Chocolate Muffins are a rich delicious snack, dessert or breakfast treat that's actually nutrient-dense and easy to digest. Enjoy alongside some protein for a special fun meal. Gluten-free & Low FODMAP.
1cupcassava flourOtto's preferred: see link below in Recipe Notes (Bob's is also okay. Do not use the other brands, as they are too high in starch from older cassava roots.)
1/2cupyogurtor dairy-free yogurt (or if you can't find dairy-free probiotic yogurt, + for Low FODMAP: use 1/2 cup minus 1 Tablespoon coconut milk + 1 Tablespoon apple cider vinegar)
flake saltfor optional garnish (delicious!!); see link below in Recipe Notes
Chocolate Glaze
1/4cupcocoa buttermelted -- to measure, place wafers (see link below in Recipe Notes) in 1/4 cup measuring spoon so they are slightly heaping; then melt very gently (over low heat) in dry small skillet or saucepan; make sure all your cooking tools are dry, no water
4dropssteviato taste (If you don't like stevia, it may be fine here to use powdered coconut sugar or powdered maple sugar, about 1 to 2 Tablespoons, to taste (Blend sugar in coffee grinder to powder.)
Instructions
(Preheat oven to 325℉ only if baking the muffins immediately.) Either way, line muffin cup pan with squares of torn parchment paper, or muffin cup liners. Set aside.
Combine in bowl: eggs, yogurt, fat of choice, maple syrup and vanilla.
In separate bowl, sift together cassava flour, cocoa powder, collagen, baking soda and sea salt. Add shaved chocolate.
Add dry ingredients to wet ingredients, and use spatula to mix together thoroughly, without over-mixing.
Fill lined muffin pan with batter. Place muffin pan in room temperature oven overnight (or for 4 hours) to ferment. (Muffins may also be baked immediately, if you don't wish to ferment the batter.)
If your muffins were stored in the oven for their overnight ferment, remove them now. Preheat oven to 325℉.
Bake muffins until toothpick inserted into the center of one comes out clean, about 25 minutes for large muffins (start checking at about 18 minutes for smaller muffins). Allow muffins to cool slightly.
Chill muffins 15 minutes in freezer to help glaze to set. Dip cooled muffins in glaze, or use spoon to ladle it over the tops, tilting muffins to the side so any extra runs off. As the glaze sets, sprinkle with flake salt. Allow to come to room temperature, and serve.
Chocolate Glaze
In small bowl combine melted cocoa butter, cocoa powder and stevia (or powdered natural sugar). Whisk together until combined well. Set aside until muffins are chilled, before using. (Important Note: Make sure your bowl, whisk, spatula, melting pot [any and all tools used to make the chocolate glaze] are completely dry, no drops of water.)