Cocoa Nib Breakfast Muffins (Gluten-Free)
Add a little Askinosie Chocolate goodness to Thanksgiving with this sure-to-please recipe! For family coming over, bake a batch of soft, chewy & gluten-free Cocoa Nib Breakfast Muffins from our friends at A Beautiful Mess using our own Single Origin Cocoa Nibs!
3/4 cups old-fashioned oats
1/2 cup coconut flour
1/4 cup coconut palm sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup greek yogurt
1 teaspoon vanilla extract
1/4 cup Askinosie Chocolate Roasted Cocoa Nibs
1 oz. 72% Mababu, Tanzania Dark Chocolate, chopped
In a large mixing bowl, whisk together the oats, coconut flour, sugar, baking soda, and salt. Then stir in the yogurt, eggs, and vanilla extract. Last, stir in the cocoa nibs.
Spoon the mixture into a lined standard size muffin pan. Top each with chopped chocolate and a little sea salt.
Bake at 350°F for 12-14 minutes, until a toothpick inserted in the center comes out clean.