Toasted Coconut and Macadamia Chocolate Stuffed Muffins

The texture of a cupcake, the heartiness of a muffin. A muffcake. Or cupffin. Either way, enjoy these for breakfast, snack or dessert!

Makes 12 muffins

Ingredients:

For the muffins:

• 1 cup almond flour

• 1/2 cup coconut flour

• 1/2 tsp. salt

• 1 Tbsp. baking powder

• 1 cup powdered erythritol (like So Nourished or Swerve)

• 1/4 cup melted coconut oil, cooled

• 2 eggs

• 3/4 cup unsweetened vanilla almond milk

• 1-2 tsp. coconut extract (based on preference- I used 2!)

• 1/2 tsp. almond extract (brings out the flavor more)

• 1/2 cup + 1/4 cup roughly chopped macadamia nuts, toasted*

• 1/2 cup + 1/4 cup unsweetened shredded coconut, toasted*

*Put the nuts and coconut in a skillet and heat on medium-low for about 5 minutes, stirring frequently. When they turn a light to medium golden color, promptly remove from the heat.

For the chocolate filling:

• 1/2 cup heavy whipping cream

• 1/2-3/4 cup erythritol (depending on how dark tasting you like your chocolate)

• 2 oz. baking chocolate or 1/2 cup sugar free chocolate chips

1. Preheat oven to 350.

2. Beat the oil, eggs, coconut extract, almond extract and almond milk until well combined.

3. In a separate bowl, mix the flours, salt, baking powder and erythritol.

4. Combine both the wet and dry ingredients and slowly beat until fully incorporated.

5. Fold in 1/2 cup of the toasted macadamia nuts and 1/2 cup of the toasted coconut.

6. Fill 12 cupcake liners with the mixture. Smooth the tops lightly by pressing the dough down gently to even it out.

7. Top each muffin with the remaining 1/4 cup of nuts and 1/4 cup of coconut. Press the toppings down a little into the dough to stick.

8. Bake for about 25 minutes, or until toothpick comes out clean.

9. Let the muffins cool 15 minutes.

10. Meanwhile, heat the heavy whipping cream and baking chocolate in a saucepan on medium-low heat. Whisk it until the chocolate is fully melted into the cream.

11. Add the sweetener and whisk until the mixture thickens. Let cool.

12. Using a syringe (I used a clean medicine dosing syringe), inject about 5 mL. of chocolate into the middle of each muffin.

13. Place the muffins in the fridge to set for at least 1 hour.

14. Enjoy!

15. Store in fridge.