Sour Cream Double Chocolate Muffins

Sour Cream Double Chocolate Muffins

Makes: approx: 12-17 muffins depending on how full.
** Use all organic ingredients for health as well as flavor.

Prep: Preheat oven to 425 degrees
*Line cupcake papers into muffin pan.

Ingredients:
1/2 cup coconut oil
1 cup coconut sugar
2 eggs (or 1/4 cup sour cream to replace
each egg.)
1/2 cup coconut milk or other plant milk.
1-1/2 tsp. vanilla
2/3 cup sour cream (I use a plant based sour cream)
2 cups organic Spelt flour
1/2 cup cacao powder
1-1/2 tsp. aluminum-free baking powder
1 tsp. sea salt
2 cups dark chocolate chips (Enjoy Life)
divided.

Making It:
* In medium bowl mix all the dry ingredients.
* In large bowl mix the wet ingredients, mix well.
* Mix the dry ingredients into the wet, stir well
until well incorporated
* Fold in 1-1/2 cups of chocolate chips into the
batter.
* Spoon into the muffin cups all the way to the
top; put remains chips on top, pushing into the
batter.
* Bake the muffins for 5 minutes at 425..then keep
muffins in oven and reduce temperature to 350 degrees.
Bake additional 15-17 minutes or toothpick test
* Allow muffins to cooling pan then transfer to wire
rack to continue cooling.

* Revamped from Sally’s Baking Addiction
**For longer storage freeze muffins up to 3 months,
thaw overnight in fridge..then bring to room
temperature.

Enjoy!