Think of these as a healthier alternative to chocolate chip muffins. And if you’re not obsessed with chocolate chip muffins, well, I just don’t know what that’s like, I guess. I mean it’s only the CHOCOLATE CHIP COOKIE OF THE BREAKFAST WORLD.
Oh man, sorry for yelling there. But seriously, who doesn’t love chocolate chip muffins?
These are soft and chewy little muffins with plenty of delicious chocolate flavor, but they are packed full of good for you ingredients. These are gluten-free (so long as use gluten-free oats) and only lightly sweetened with coconut palm sugar. I decided to call them breakfast muffins because they are so good you can totally eat them for breakfast. But I did some experimenting, friends, and it turns out these are delicious in the afternoon, too.
What the heck are cocoa nibs? They are simply crushed pieces of cocao beans (aka where chocolate comes from) once the beans have been harvested and roasted. The texture is like a nut and they taste like dark chocolate—sounds good, right?! Not only do they taste amazing but they are also super rich in antioxidants. I love them sprinkled on yogurt or thrown into a salad, but they are awesome in baking too.
I also recently finished Shawn (the owner) and Lawren’s book and it ruled! I highly recommend it for anyone, especially business owners, thinking about finding their vocation—not just a job but a purpose.
Check out the recipe for these easy gluten-free muffins below. I like these best warm and fresh out of the oven, but I also just quickly rewarmed them in the microwave when I wanted to enjoy them later in the week and that worked well too—just FYI. Happy baking! xo. Emma