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1. Preheat oven to 350 degrees and grease regular muffin pan or mini with coconut oil.
2. In a medium bowl add all dry ingredients and combine.
3. In a small bowl beat eggs then add melted coconut oil and the rest of the wet ingredients and mix until combines.
4. Pour wet ingredients into dry and thoroughly incorporate.
5. Spoon in mixture into greased muffin pans and place in the oven for 15 minutes or until tops have risen and a toothpick inserted comes out clean.
6. Once done let cool in pan for about 5-10 minutes.
7. They should come out clean enough for you to gently twist them and pop them out, but if not take a knife and carefully guide it around the edge and pop them out onto a cooling rack to finish cooling.

For the almond flour, I took a 1 pound bag of my organic truly raw almonds and roasted them in the oven.  After the almonds cooled down I put them in the blender.  I made them into a very fine meal. 

Ready to eat. Gluten free Chocolate Dessert Muffins. 

Enjoy 

1. Preheat oven to 350 degrees and grease regular muffin pan or mini with coconut oil.
2. In a medium bowl add all dry ingredients and combine.
3. In a small bowl beat eggs then add melted coconut oil and the rest of the wet ingredients and mix until combines.
4. Pour wet ingredients into dry and thoroughly incorporate.
5. Spoon in mixture into greased muffin pans and place in the oven for 15 minutes or until tops have risen and a toothpick inserted comes out clean.
6. Once done let cool in pan for about 5-10 minutes.
7. They should come out clean enough for you to gently twist them and pop them out, but if not take a knife and carefully guide it around the edge and pop them out onto a cooling rack to finish cooling.

For the almond flour, I took a 1 pound bag of my organic truly raw almonds and roasted them in the oven.  After the almonds cooled down I put them in the blender.  I made them into a very fine meal. 

Ready to eat. Gluten free Chocolate Dessert Muffins. 

Enjoy