S’mores Muffins with Graham Cracker Crust
Ingredients
Graham cracker crust
- 1 cup crushed graham crackers
- 1/4 cup melted coconut oil
- 3 tbsp coconut sugar
Muffin batter
- 3 eggs
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup melted ghee or butter
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1 tsp baking powder
Toppings
- Additional chocolate chips
- Marshmallows (1/2 per muffin)
Preparation
Crush the graham crackers in a food processor.
In a bowl, add the crushed graham crackers, sugar, and coconut oil.
Line 10 spots in a muffin tin.
Add a spoonful of the graham cracker mixture and press it together to fill about 1/4 to 1/3 of the cup.
Bake at 350°F for 10 minutes.
Prepare the muffin batter by whisking the eggs in a mixing bowl.
Add all muffin ingredients except the chocolate chips and mix well.
Fold in the chocolate chips.
Add the batter to the muffin tins on top of the graham cracker crust and bake at 350°F for 22-24 minutes.
Add additional chocolate chips and half a marshmallow on top of each muffin and broil for 1-2 minutes.
Let the muffins cool and then remove them.
Tips
Watch carefully during broiling to avoid burning.
Can be made gluten-free by using gluten-free graham crackers.
