Wheat-Free, Dairy-Free Double Chocolate Muffins

I LOVE CHOCOLATE and this "Double Chocolate" muffin recipe adapted from Detoxinista helps to fill that craving without using any wheat or dairy. They taste like brownies and are not too dry.

I didn't put Paleo in the title because we all have different opinions about calling something Paleo and then using maple syrup and/or coconut sugar. I think they are Paleo, but you can decide for yourself.

This recipe makes 12 muffins that are 223 calories each.

Ingredients
1 cup creamy Sunbutter (or other nut butter)
1/2 cup pumpkin puree (not pie filling)
1/4 cup cocoa powder
2 whole eggs, beaten
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup dark chocolate chips (use dairy-free if you need to avoid dairy)

Directions
1. Preheat oven to 350 degrees Fahrenheit and line the muffin pan with baking cups. (I like to put in reusable silicone cups). Adjust temperature for your convection oven, if you have one.

2. In a large bowl, stir together everything but the chocolate chips. Mix until you have a smooth thick batter.

3. Fold in the chocolate chips (reserve some for the tops)

4. Divide batter into 12 cups, top with extra chips, and then bake for about 20 minutes until the muffins have risen and the edges are firm but gentle to the touch.

5. Allow muffins to cool completely before serving.

Store leftovers at room temperature up to 4 days. I portion mine out into food saver vacuum-seal bags and freeze. Remove and thaw whenever you want a treat. Not sure how long they last in the freezer because ours never lasted more than a week. My dad loves these and likes to eat one every day for his afternoon snack. I love that they are healthy for him.