Chocolate STUFFED Muffins

(Vegan, Grain free, Refined sugar free, Oil free, Paleo)

Yield: 5 muffins

Chocolate stuffed muffins to start off the week anyone?! Omg I am in love with this recipe!  can’t get enough of chocolate and these are so healthy I had one today for breakfast.. lol
Side note, I made the muffins entirely in a food processor, I just added all of the ingredients in, and mixed until smooth.
I realize that not everyone has a food processor, and I wouldn’t want anyone to miss out on this deliciousness, so in the method below I used bowls and spoons instead but the ingredient amounts are all the same. So depending on whatever equipment you have, choose your method accordingly.😉

Strawberry Chia Jam:

  • 2 teaspoons of chia seeds
  • 2 teaspoons of water
  • 3/4 cup of frozen strawberries (fresh is fine it will just cook faster)
  1. Heat ingredients in a small saucepan over low heat and stir occasionally while mashing the strawberries with a fork.
  2. Once the strawberries are mashed, set in the fridge to cool ~5 minutes.

Muffins:

  • One teaspoon of baking powder
  • 1/2 cup of almond butter
  • One teaspoon of vanilla extract
  • 4 tablespoons of unsweetened cocoa powder
  • One ripe banana
  • 3 tablespoons of agave nectar
  • 2 tablespoons of coconut flour
  1. Whisk dry ingredients (baking powder, cocoa, coconut flour) in a medium sized bowl until it is just mixed.
  2. In a small bowl, mash the banana and then add the wet ingredients and stir until combined.
  3. Line a muffin tin with muffin liners, or you can make your own out of parchment paper if you don’t have any, and using a cookie scoop or spoon, scoop out half of the batter and place into 5 muffins.
  4. Add one teaspoon of chia jam onto the center of each muffin and then evenly add another scoop of batter on top to seal it off.
  5. Add another teaspoon of chia jam on top of the muffins and then bake on 350 F for 15 minutes or until a toothpick is inserted and is removed clean.
  6. Once cooled, swirl some melted almond butter on top and homemade coconut whipped cream. Enjoy!!

Published by foodwithbenefits

Hi I'm Alexis, I'm a food scientist by day, and blogger by night. I have a BS in Nutrition and Dietetics and an MS in Food Science. My passion is developing simple recipes that are healthy and delicious. My recipes incorporate functional foods for health promotion, in the most delicious way possible. As an IBS sufferer, I focus on incorporating low FODMAP foods into my recipes which includes gluten-free and dairy free options. I believe that healthy doesn’t equate to deprivation, and delicious can (and should) also be nutritious.

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