Chocolate Crumb Muffins

Chocolate Crumb Muffins

For The Muffins:

1 1/2 Cups of Otto’s Cassava Flour

1 Tablespoon of Coconut Flour

1/4 Cup of Cacao Powder

1/2 Cup of Coconut Sugar

1/4 teaspoon of Celtic Sea Salt

1 teaspoon of Double Acting Baking Powder

1/2 teaspoon of Baking Soda

2 Eggs

1/3 Cup of Dairy Free Butter, melted

1 Cup of Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

For the Chocolate Crumb Topping

1 Cup of Coconut Sugar

1/2 teaspoon of Celtic Sea Salt

1 Cup of Otto’s Cassava Flour

1/2 Cup of Cacao Powder

3/4 Cup Plus 3 Tablespoons of Dairy Free Butter, melted

Directions

Preheat oven to 350 degrees. Makes 12 muffins.

1. For the muffins, measure and whisk the dry ingredients in a medium bowl. In another bowl, whisk the eggs, melted butter (cooled), coconut milk, and vanilla. Fold the wet ingredients into the dry ingredients just until the liquid is absorbed (lumps are a good thing). Set aside.
2. For the crumb topping, whisk the dry ingredients. Stir the melted butter in with a spoon. You have two options here. I stirred mine in “lightly” then when through it with my fingers to make a smaller crumb. If you want larger crumbs, stir the mixture together completely and then break it up into small chunks instead of crumbs with your fingers.
3. Line a muffin tin with 12 paper liners. Fill each liner 3/4 of the way full. Top each muffin with the crumb mix and pat down very lightly into the batter.
4. Bake at 350 degrees for 25 minutes. (I use convection, it may take a bit longer in a conventional oven). Cool for 10 minutes, remove from tins onto a cooling rack and cool completely before serving.