SERVES: 12 muffins
These muffins are a definite hit wherever you may serve them. The ground almonds and whole eggs give a protein punch!

Ingredients

• ¾ cup of dark chocolate chips
• ½ cup of unsweetened apple sauce
• 4 whole eggs- separate the whites and the yolks
• ½ cup of pure maple syrup
• 1 teaspoon of vanilla extract
• ½ teaspoon of sea salt
• 1 ½ cups of ground almonds
• 5 Tablespoons of gluten free flour blend
• 2 teaspoons of gluten free baking powder
• ½ cup of butter or coconut oil

Directions

1. Preheat oven to 350.
2. Melt chocolate, butter and applesauce in a saucepan over low heat.
3. Beat egg yolks with ¼ cup of the maple syrup and set aside.
4. Mix the melted chocolate mixture and egg yolk mixture together. Stir in ground almonds, vanilla extract, baking powder, sea salt and flour.
5. Beat 4 egg whites with ¼ cup remaining of the maple syrup until stiff. Fold into the above mixture.
6. Grease a muffin tin and fill muffin tin with mixture till about ¾ full.
7. Bake for 20 minutes or until toothpick comes out clean.
8. Glaze: Melt ½ cup of dark chocolate chips
9. 1/4 cup of agave nectar
10. 2 Tablespoons of brown rice syrup
11. 1 teaspoon of vanilla extract
12. Melt all ingredients in a medium saucepan on low heat until glaze thickens- allowing it to bubble for 3 minutes, continually stirring
13. Pour glaze over cooled cupcakes.

Health Statistics

Easy to Make
No added refined sugars
Low Glycemic
Vegetarian
High in Fibre
High in Protein