Double Chocolate Mini Muffins

Ingredients:

Dry

- 1 + 1/2 cups flour

- 1/2 cup coconut/monk fruit sugar

- 1/2 cup cacao powder

- 1 tsp baking soda

- 1 tsp baking powder

- about half cup of a chocolate bar, chopped (I used AlterEco 70% chocolate)

Wet

- 1 + 1/4 cup applesauce

- 1 cup almond milk

- 3 tbsp melted coconut oil

- 2 eggs (or you can sub for a flax seed egg if looking to make this vegan!)

- drop of vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line mini muffin tray with liners.

2. Combine all dry ingredients in a bowl. Sift flour and cacao powder to make sure you don't have any clumps.

3. Combine all wet ingredients in separate bowl.

4. Slowly add in the dry mix into the wet until fully combined. If the mix seems too dry, add increments of 1/4 cup almond milk until you get a soup-like consistency. Add in the chocolate chunks last.

5. Fill each muffin spot about 3/4 to the top.

6. Bake for 20-23 minutes until the center is fully baked.

Enjoy!