Sour Cream Double Chocolate Muffins

Sour Cream Double Chocolate Muffins

Prep Time: 10 minutes
Cooking Time: 22 minutes
Servings: 12-14 muffins
Suggest: Use all organic ingredients for
flavor and health.

Ingredients:
2 cups flour (I used Spelt flour)
1/2 cacao powder
1 cup coconut sugar
1 -1/2 tsp aluminum-free baking powder
1 tsp. baking soda
1/2 tsp sea salt
1/2 cup Oil (avocado oil or olive oils)
2 eggs (or 1/4 sour cream to
replace each egg)
1/2 cup milk (I use coconut milk)
1-1/2 tsp vanilla extract
2/3 cup full fat sour cream (I use
plant-based sour cream)
2 cups dark chocolate chips

Making it:
1. Preheat oven to 425 degrees. Line 2 muffin
pans with cupcake papers.
2. In a medium bowl mix all the dry ingredients.
Set aside.
3. Whisk the eggs, sour cream, oil, milk, and
vanilla until well combined. Pour the wet
ingredients into the dry ingredients and fold
together until well combined, including 1-1/2
cups of the chocolate chips.
4. Spoon into the muffin cups all the way to
the top. Divide the remaining 1/2 cup chocolate chips
onto the top of each muffin pressing into the batter.
5. Bake the muffins for 5 minutes at 425–then keeping
muffins in the oven, reduce the temperature to
350 degrees and continue baking additional 15-17 minutes.
or until a toothpick inserted in center comes out clean.
6. Allow the muffins to cool in the pan for 10 minutes,
then transfer to wire rack to finish cooling.
*Storage: one week in the fridge…3 months in freezer.

**This recipe has been credited to: Sally’s Baking
Addiction.  I altered with all organic and non dairy.

ENJOY!
Marie