Chocolate Muffins & Hibiscus Flower Tea
Chocolate Muffins & Hibiscus Flower Tea🌸 The healthiest chocolate muffins that still satisfy every chocolate craving! I used date-sweetened, 65% cacao organic dark chocolate chips from JUST DATE and added a scoop of collagen powder for a little protein boost. At the heart of my table sits a single bloom from my new Cyclamen plant — a cherished gift from a dear friend. This splendid flower brings lush beauty, passionate color, and pure JOY to my tea party.
Ingredients:
3 bananas
3 eggs
1 tsp vanilla
2 cups almond flour
½ cup unsweetened cacao powder
1 tablespoon collagen powder
½ tsp baking powder
½ tsp baking soda
¼ teaspoon salt
¼ cup date sweetened dark chocolate chips
¼ cup raisins
Optional: Unsweetened coconut flakes & pecans
Directions:
1. Preheat oven to 350 degrees. Line a muffin tin with 12 muffin cups. Set aside.
2. Whisk together dry ingredients: almond flour, cacao powder, collagen powder, baking powder, baking soda, salt, and raisins.
3. In another bowl whisk together wet ingredients: eggs, bananas, and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir until combined. Place in lined muffin tin, filling each about ¾ full. Sprinkle each muffin with unsweetened coconut flakes and top with a pecan if desired.
5. Cook for 30 minutes at 350 degrees. Remove from oven and allow to cool before transferring to a wire rack to cool completely.
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