Berry Chocolate Muffins
Berry Chocolate Muffins
Yields1 ServingCategoryBreakfast Ideas, Grain Free Flour Blend, Muffins
Ingredients:
4 eggs, separated
12 oz frozen strawberries
8 pitted dates soaked in warm water
2 tsp vanilla extract
2 tsp baking soda
17 oz jar cashew
1 cup Dutch cocoa
optional chocolate chips, cacao nibs or crushed nuts to taste
Directions:
1
Preheat oven to 350°F. Line 18-20 muffin tins with paper baking cups and set aside.
2
In a food processor fitted with an S blade, beat egg whites until stiff, then incorporate frozen berries and blend until totally blended into the egg white.
3
Add the soaked soft dates if using and mix to incorporate.
Add the yolks and mix well for at until a creamy, fluffy batter forms.
4
Add vanilla extract and nut butter.
Add baking soda and cocoa and mix well.
5
Divide batter between prepared muffin tins. Sprinkle with toppings of choice.
6
Bake for 22- 23 minutes; do not overbake so that muffins stay moist.
*The success of this recipe is dependent on the stiffened whites and making sure berries are fully blended.
