Dark Chocolate Coconut Muffins

Mix together the almond butter, cinnamon, nutmeg, ginger, eggs, vanilla and maple syrup

Once mixed, add the baking soda but DO NOT MIX!

Add the apple cider vinegar- this will bubble up like your grade school volcano project!

Once it bubbles, mix the batter well

Pour into greased or lined muffin tins, filling 3/4 of the way

Top with shredded coconut and dark chocolate chips

Bake at 375 for approximately 15 minutes, or until a toothpick, when inserted in the middle, comes out clean


prep time:
cook time:5 min
ready in:
Keirsten lives in Portland, Maine, where she started Keirsten's Kitchen as a side project and developed it into the only Paleo Catering company in the state. She encourages self-experimentation within the Paleo framework, providing nutrition counseling and in-home preparation support along the way. Keirsten combines Keirsten's Kitchen's nutrition perspective with her physical training philosophy in her other self-starting business, Kettle Booty. (All while holding down her full time job as a Case Management Supervisor for a local non-profit organization supporting adults with disabilities!)
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  • 1 cup raw almond butter
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg, 1/2 tsp ground ginger
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 3-4 Tbsp pure maple syrup
  • 1/4 cup shredded (unsweetened coconut)
  • 1/4 cup dark chocolate chips
  • 2 tsp baking soda
  • 2 Tbsp apple cider vinegar