Cocoa Cream Muffins

Cocoa Cream Muffins

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Cathy Gillespie




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  • 1 c
    almond flour
  • 1 c
    coconut flour
  • 3
  • 1/2 c
    unsweetened applesauce
  • 1/4 c
    coconut oil
  • 1/4 c
  • 1
  • 3 Tbsp
    cocoa powder
  • 1 Tbsp
    baking powder
  • 1/4 tsp
    black pepper
  • 1 tsp
    sea salt

  • 2 c
  • 1 c
  • 3 Tbsp
  • 2 Tbsp
    cocoa powder
  • 2-4 Tbsp
    coconut milk

How to Make Cocoa Cream Muffins


  1. Soak cashews overnight in 2 cups water. Drain and rinse; set aside. Preheat oven 350. Line muffin tin with paper liners.
  2. Put avocado in food processor, with eggs, coconut oil, applesauce and honey; process until smooth.
  3. Pour mixture into medium bowl. Sift in almond flour, cocoa powder, baking powder, salt and pepper. Beat until combined.
  4. Pour batter into muffin tins. Bake 20-25 minutes, or until firm but springy in center.
  5. For filling: add soaked cashews, honey and cocoa powder to processor; process until smooth and creamy. Add coconut milk, if necessary.
  6. Remove muffins from oven and let cool.
  7. Scoop out center of muffin with knife or teaspoon; fill with filling. Serve warm or at room temperature.

Printable Recipe Card

About Cocoa Cream Muffins

Course/Dish: Muffins
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy

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