Dairy-free | Soy-free | Gluten-free | Paleo | Clean eating
These cupcakes may be decorated for Halloween, but let me begin by sharing something that I just learned:
To keep the record straight, I have no intention of abandoning my beloved grains. But I had lately begun to notice that so much of my cooking was bordering on Paleo anyway–without being a buzzword–that it seemed like a logical experiment, especially when I learned that my oldest’s 1st-grade teacher is celiac.
So what is Paleo cooking? Basically the idea, and hence the name, is to eat what was available to our cave-dwelling ancestors (but a whole lot tastier and with more variety!): meat, eggs, seafood, veggies, fruits, nuts, and seeds. No dairy, grains, sugar, or artificial junk. (Obviously the sprinkles are NOT Paleo.)
So clean eating is basically Paleo + dairy and whole grains. And when you’re eating dairy-free anyway, the only thing you have left to cut out is the grains! Again, I don’t plan to cut out grains altogether, but occasional paleo choices have helped me lower my carb intake and see results around my waistline, even when indulging in occasional treats like this one.
These are really just muffins with frosting, and they taste just fine without the frosting. In fact, my coconut-averse middle child (is she really my child???) prefers them without the frosting, but they’re so much more fun to decorate with it!
The verdict? Let’s just say that her teacher asked to know my secret to successful gluten-free baking.
Double Chocolate Paleo Muffins/Cupcakes
(original recipe here)
- 3/4 cup almond meal
- 2 Tbsp cocoa powder (darker is better if you like richer muffins)
- 3 Tbsp Enjoy Life or other allergy-friendly mini chocolate chips
- 1/4 tsp baking soda
- dash salt
- optional: 1/2 scoop protein powder (we used Vega brand chocolate flavor)
- 3 eggs
- 3 Tbsp unsweetened applesauce or coconut oil
- 3 Tbsp honey
- 1 tsp vanilla
- Preheat oven to 350. Line 9 cups of a muffin tin with paper liners, or use a silicone muffin tin.
- In a smallish bowl, combine dry ingredients.
- In a medium bowl, whisk together eggs, applesauce or oil, honey, and vanilla until smooth.
- Combine wet and dry ingredients, mix until well incorporated, then stir in chocolate chips.
- Pour scant 1/4 cupfuls of batter into papers. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
Coconut Cream Frosting
- can full-fat coconut milk, refrigerated at least 24 hours
- 1/2 tsp (or to taste) vanilla
- 1 tsp (or to taste) honey
- Keep can steady and DO NOT SHAKE while removing from the refrigerator and opening with a can opener. Skim the cream off the top and spoon into a small bowl.
- Add vanilla and honey; whisk well for 2 minutes. If desired, place back in the refrigerator to firm up more.
- Frost muffins and decorate as desired.