I adapted Elana's Pantry's gluten free Chocolate Cupcakes with buttercream frosting to make it GAPS diet friendly, and I substituted honey for agave nectar. I added 1 Tbsp of water because the batter was a little too thick. I put 1 tsp of peanut butter in the middle, well, just because I could! I'm calling them muffins because I did not frost them and they were not sweet enough to be called cupcakes.
This recipe makes 6 muffins
¼ cup coconut flour
¼ cup cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
3 eggs
¼ cup coconut oil, melted
1/2 cup of honey
2 Tbsp peanut butter
Preheat oven to 350. Melt coconut oil in a small pan. Mix dry ingredients in a medium bowl. Combine liquid ingredients in a large bowl. Put cupcake liners into cupcake tin. Drop 2 Tbsp of batter into tin and then 1 tsp of peanut butter. Add 2 more Tbsp of batter on top. Bake for15 minutes or until knife inserted comes out clean.
The kids approved of these partly because they got to eat chocolate for breakfast!
***Some people can tolerate cocoa on GAPS and some can't. See FAQ's at gapsdiet.com for more details.
