Chocolate Curry Grain-Free, Gluten-Free, Dairy-Free Muffin/Cakes
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
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
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)
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!