Orange Chocolate Vegan Muffins

     Admittedly, I have been on a Orange Chocolate kick lately...can you blame me!?  And, if you haven't tried this combo, now is the time to start.  You will understand once you sink your teeth into my dense moist Orange Chocolate Vegan Muffins.  As if flavor weren't enough, not only are these Vegan, but Sugar Free and Gluten Free as well.  ... yeah, I know, I'm pretty great...right!?  Added bonus, each Muffin is only 89 calories, 3g net carbs and 3g protein!  :0  PS.  Depending on how you look at things, these might also be considered Paleo friendly ...think that pretty much covers all groups!  I can safely say these muffins are truly for all my people!

Ingredients for 10 Muffins~
1 large Orange
1/4 cup Betterbody Foods Coconut Oil, melted
9 Tablespoons Aquafaba (drained liquid from can of Garbanzo Beans~Egg replacement)
1/2 cup Swerve Confectioners or Granular Erythritol
1/4 cup unsweetened Cocoa
1/4 cup Betterbody Foods Coconut Flour
1 scoop Bob's Red Mill Vegan Chocolate Protein Powder
1 teaspoon Baking Powder
Dash Cinnamon
Dash Almond Extract
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1 oz (2 squares) Lily's Stevia Sweetened Premium Dark Chocolate Baking Bar
1 Tablespoon 30 cal/cup Almond Milk
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Orange Sprinkles, for garnish if desired (not included in macros)

     Grate the rind off of Orange, should yield 2 teaspoons, add to bowl.  Squeeze the juice from the Orange, should yield 1/4 cup, add to bowl.  Stir in rest of the first set of ingredients til well combined.  Add equally to 10 Silpat lined muffin tins.  Bake at 375 for 30 minutes, remove and cool, chill in fridge to set.  Once chilled a couple hours, break up Chocolate squares and add to small bowl along with Almond Milk, microwave to melt, stir to combine, add to baggie, snip corner and drizzle over Muffins.  Garnish with Orange Sprinkles if desired, not included in Macros.  Enjoy  :)