These are so moist & delightful you don't even need frosting. SO DANG GOOD. I inhaled about 3 before gasping for air. Adapted from Sweet Laurel Bakery. My mom says they taste like those ding-dongs/yodel things from her childhood. They are also grain free, gluten free, & dairy free.
ingredients: 2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon espresso powder
2 tablespoons cacao powder
1/4 teaspoon cinnamon
1/2 cup maple syrup
1/4 cup coconut oil
1 tablespoon vanilla
1 cup chocolate chips (dairy free if you gotta, i used mini chips :) )
Preheat to 350 degrees, line muffin cups with liners or spray with cooking spray.
Mix dry ingredients - flours, salt, baking soda, cocoa powder, espresso powder, cinnamon. Set aside.
Whisk the wet ingredients - melted coconut oil, eggs, maple syrup, vanilla.
Slowly add the dry into the wet, until all dry is incorporated.
Fold chocolate chips in.
Scoop into prepared muffin tins.
Bake for 20-25 minutes. Let cool for 20 minutes (if possible, I usually just go for it).
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