8 Perfect Paleo Desserts

Strawberry-Chocolate Delicious Muffins(7 of 8)

Ingredients

• Coconut oil (melted), ¼ cup
• Tapioca flour, ¼ cup
• Coconut flour, ¼ cup
• Raw cacao powder, 4 tbsp
• Baking powder, ½ tsp
• Sea salt, a pinch
• Raw honey, 2 tbsp
• 3 medium-sized eggs (preferably at room temperature)
• Pure vanilla extract, 1 tsp
• Fresh strawberries (chopped), 1/3 cup

Preparation

1. Set the oven to preheat setting at 338 degrees F.
2. In a mixing bowl, whisk together all the dry ingredients including tapioca flour, coconut flour, cacao powders, baking powder, and sea salt. Combine and set aside.
3. Separate yolks from egg white and place separately in two mixing bowls. Add coconut oil, honey, and vanilla to the yolks and whisk until the wet mixture is frothy. You can use a hand mixer to blend.
4. Whisk the egg whites using a hand blender until frothy. Add the dry mixture along with the wet mixture and combine everything using an electric whisk for 20 seconds to blend everything together. Add strawberries and fold in the mixture using a spatula.
5. Prepare a muffin tin with liners and fill it 2/3 up spooning the batter on it. Press half fresh strawberry on the top and set to bake in the preheated oven.
6. Bake for 25-30 minutes until done. Remove and let cool by placing it on a cooling rack. Remove from the tray and serve immediately for fresh flavors.
7. The muffins can be stored for a few days in the refrigerator or airtight containers.