I just love this season. The cool air, the orange and red leaves, the delicious food! I especially love how this season inspires me to get in the kitchen and bake. Recently I decided to make use of one of my favorite Fall ingredients- pecans. As I thought about how to use them I just kept thinking about those cute little breakfast brownie bites. Of course, those bites in their grain-filled and refined sugar-free form would not be an option for me, or for most of you I’m sure!
So I decided to make a Paleo version 🙂
These little Paleo Dark Chocolate Mini Muffins are just so cute, and they have a wonderful muffin texture. I suggest serving them with coffee – a Bulletproof coffee would be perfect with them. Enjoy! 🙂
Prep: 10-15 min Cook: 10-17 min depending on size Yields: 24 mini or 12 regular muffins
1. Preheat oven to 350 degrees. Prep the muffin tin by adding the muffin cups.
2. Two options:
Mixing bowl method: In a large mixing bowl with a hand mixer or by hand cream together all the wet ingredients and coconut sugar. Once smooth add the dry ingredients (except for the nuts/chocolate chips/coconut) and mix well. Then, fold the pecans in or other mix-in you chose.
Food processor method: Add everything to the food processor except for the nuts/coconut/chocolate chips. Process until smooth, wiping down the sides as needed. Once smooth, add your pecans or other mix-in to the batter, and then pulse a few times until mixed in.
3. Divide the batter evenly between the muffin cups – they will be close to full.
4. For mini muffins bake 10 to 12 minutes. For regular muffins bake 15 to 17 minutes. When inserted a toothpick should come out clean – and the tops should be nice and bouncy.
5. Let cool 5 min or so and then enjoy! 🙂
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