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Whisk together the oil, xylitol and eggs until you get a fluffy mixture that has visibly lightened in color. With an electric mixer, whisk for about 5 minutes. Mix together the dry ingredients. Ensure there are no clumps in the cocoa powder. Add the dry ingredients to the wet ingredients and stir until everything is fully incorporated. Line a mini muffin tin with paper liners. Add about 1 tablespoon or 15 g to each hole. Alternatively, use a regular muffin tin or silicone molds. Add about 3 tablespoons or 47 g for regular sized muffins. Bake until done, about 15 minutes for the mini muffins, 20 to 25 minutes for normal muffins. You can check whether the muffins are done by sticking a wooden skewer or toothpick in the center. It should come out clean. Let cool and enjoy these moist, chocolatey muffins as a snack or dessert.
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