When I am not training I love to play around in the kitchen, research new recipes then reinvent them for myself. I dabble in grain-free, gluten-free and dairy-free from time to time as alternatives in my diet. In truth the only gluten I eat anymore is the sourdough bread I make by hand through natural fermentation, but that’s a whole other recipe. Yesterday I played around with a similar recipe I have posted before on my Gaspari Nutrition Blog, however I mixed it up and adapted parts of Grass-Fed Girl’s recipe as well as putting a few twists of my own.

The best part about this recipe is it takes no longer than 15-20 minutes max from mixing ingredients to finished product and is incredibly simple! If you want you can half the recipe as this one makes 10-12 muffin/cakes. Chocolate and curry may sound like a strange combination but after a few years ago trying a Theo coconut curry chocolate bar I have been hooked.

Chocolate Curry Muffin Cakes

Yields 10-12 Muffins

Ingredients:

6 Eggs

2 Tbsp Coconut Oil (melted)

4 Tbsp Cocoa Powder

4 Tbsp Agave, Honey, or Maple Syrup

2 tsp Cinnamon

1 tsp Nutmeg (or more to taste)

1 tsp Curry Powder

2 tsp Vanilla Extract

1 tsp baking soda

Directions:

Pre-heat oven to 350. Whisk all the ingredients together in a mixing bowl.

Pour batter into greased a greased muffin pan, filling half-way up (they will rise)

Bake for 10-15 minutes. Let cool for a few minutes then remove from the pan (they should just pop out)

Variation:

Another variation I played with was adding root beer extract (stay with me) as I really enjoyed a root beer cupcake I had a couple months ago. I used all the same ingredients including the curry and added a teaspoon of root beer extract. It’s a unique taste. If you want to be a little less crazy just subtract the curry and add the root beer.

Simply, easy and tasty!