Salted chocolate breakfast muffins

Good Morning!
What’s better than waking up to freshly baked muffins?
Chocolate muffins!
This recipe is a lovely mix of sweet and salty without the added sugar, grains and frostings of the store bought sweet breakfasts. And for a bonus, your kitchen will smell great until lunchtime.

1 very ripe banana
2 eggs
2 Tbsp coconut oil
1/4 cup honey
1/4 cup coconut milk
1/4 cup coconut flour
1/4 cup dark baking cocoa powder
1/4 cup shredded unsweetened coconut
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp vanilla extract
1 Tbsp baking powder
6 pitted dates
1/4 cup shredded unsweetened coconut
1/4 cup walnut halves
1/4 cup dark chocolate chips (I love Enjoy life or Lily’s)
1/4 cup sunflower seeds (if salted, omit the added salt below)
1/4 tsp salt

Heat oven to 400°

Mix together muffin ingredients and blend with your mixer. The batter will be rather thick. Spoon into muffin pan that is lined or greased with coconut oil. Makes 9 muffins.

For topping, use a mini food processor or small blender.
Tip: squeeze each date before using to ensure there are no pits or stems.
Combine all ingredients and pulse until mixed and dates are chopped. This mixture will be crumbly. Top each of your muffins with a heaping spoonful of your mixture and gently pat down.

Bake for 20 minutes. Let cool on rack for 10 minutes while you make a cup of coffee.


Nutrition Info per serving:
1 muffin
199 Calories
12.8 g fat
15.9 g carbohydrates
4.2 g protein
4.4 g fiber
9.3 g sugar
12.4 g net carbs

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