Hot Chocolate Mini Muffins

Muffins truly make for the best snacks.  Besides the fact that there are millions of different flavor and ingredient combinations, they are portable, last well (especially in the fridge) and they are pretty easy to make.

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These Hot Chocolate Mini Muffins are no exception – made with 10 ingredients, blended in a food processor and baked for 10 minutes, these mini muffins are ready in no time and taste great.  This recipe is gluten-free, egg-free and dairy-free and can be made vegan depending on the hot chocolate mix you use.

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Hot Chocolate Mini Muffins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine dates, pumpkin seeds, oats, hot chocolate mix and salt in food processor.  Blend well (mixture should be like a course/gritty flour).
  3. Add remaining ingredients to mixture and blend well.  Stop to scrape the sides every so often so that batter is well mixed.
  4. Pour batter into mini muffin tins (makes 10), place in the middle rack of your oven and bake for 10-12 minutes at 350 degrees.
  5. Remove muffins from oven and cool.

*Use code “katiehtmt” at your online Eating Evolved checkout to receive this month’s free gift.  (March gift = 1 package banana cream coconut butter cups)

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These Hot Chocolate Mini Muffins taste great as-is, but you can add any topping for a little something extra.  I combined hot chocolate mix with some coconut butter and a touch of water to frost mine.

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The hot chocolate I recommend using is from Eating Evolved.  They use simple, real ingredients in all of their products.  I like their Hot Chocolate + Collagen, as collagen has extra health benefits (improves hair, skin, nails, beneficial for joints and connective tissue, can help strengthen your gut…).  I also recommend using avocado oil, as they have a high quality, great tasting avocado oil.  I have not tried substituting with a different oil, but it may work.

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