Chocolate Almond Muffins
2 cups whole wheat flour
1/3 cup cocoa powder
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp sea salt
3/4 cup organic raw agave syrup
1 1/4 cup unsweetened almond milk
1 free-range egg
2 tbsp coconut oil, softened
1 cup natural raw almonds
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with coconut oil. In a medium bowl, sift together all the dry ingredients. In a large bowl, mix agave syrup, almond milk, egg and coconut oil with a mixer or blender. Add both wet and dry ingredients together and stir, adding almonds last. Fill muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
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