After cleaning out my photo albums on my phone and computer, somehow I forgot that I would need all the pictures of these muffins. I even pulled my good camera out of storage and blew the dust off…but I’m very rusty in the photography department after lazily relying on my iPhone for two years – so those photos were a no go as well. So this is it. One crumby photo (get it?) of these delicious muffins.
So back to the muffins. Not only do they satisfy that occasional sweet tooth, but the topping tastes remarkably like Oreo cookies. They also freeze and reheat or thaw well, which is a must for me. I can’t have 12 muffins just lying around waiting to be eaten. If you like to freeze things to buffer your self control like I do, when you’re ready to pop one out of the freezer for dessert (or breakfast…) you can let it sit on the counter to thaw for an average but delicious experience or… pop it in the microwave for 30 seconds which will leave you with a warm and delightfully decadent treat.
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
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
Preheat oven to 350 degrees. Makes 12 muffins.