S'mores Muffins: Chocolatey Delights with Graham Cracker Crust
Ingredients
Graham Cracker Layer
- 1 cup crushed Graham crackers
- 1/4 cup melted coconut oil
- 3 tbsp coconut sugar
Muffins
- 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
Preparation
Graham Cracker Layer
Crush the graham crackers in a food processor.
In a bowl, combine the crushed graham crackers, coconut sugar, and melted coconut oil.
Line 10 spots in a muffin tin.
Add a spoonful of the graham cracker crust mixture to each spot and press it down firmly, forming a layer about 1/4-1/3 of the cup.
Bake at 350°F (175°C) for 10 minutes.
Muffins
In a mixing bowl, whisk the eggs.
Add almond flour, coconut flour, cocoa powder, maple syrup, melted ghee or butter, peanut butter, and baking powder to the eggs.
Mix all the muffin ingredients together until well combined.
Fold in the chocolate chips.
Spoon the muffin batter into the muffin tins on top of the graham cracker crust.
Bake at 350°F (175°C) for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
Once the muffins are baked, place more chocolate chips and half a marshmallow on top of each muffin.
Broil the muffins for 1-2 minutes, watching closely to prevent burning. The goal is to toast the marshmallow and melt the chocolate chips.
Allow the muffins to cool and then carefully remove them from the muffin tin.
