These started out as cookies, of course based on the recipe ideas of Elana Amsterdam of Elana's Pantry. They turned out quite fluffy and cake like so I decided to make them into mini muffins. The addition of chocolate chips is optional....a bit too sweet for me (light weight) yet perfect for my husband and the neighborhood kids. I love the size of them as they provide a nice snack for a child without the sugary load plus added protein and good fat makes them even more awesome.
Almond Flour Double Chocolate Mini Muffins
ingredients:
Dry:
2 1/2 cups almond meal ( I like Honeyville)
1/2 cup organic cocoa or cacao powder
1 teaspoon baking soda
1/2 teaspoon sea salt
Wet:
2 pastured eggs
2/3 cup maple syrup
1/4 cup coconut oil melted
2 teaspoons vanilla extract
Additional:
3/4 cup chocolate chips ( I use these )
Line 24-30 mini muffin tins with paper liners. Preheat oven to 350 degrees. Mix dry ingredients in a medium sized bowl and set aside. Melt coconut oil and whisk in maple syrup to coconut oil and allow to cool on stove for a few minutes while combining the eggs and vanilla extract in a separate bowl. Add coconut oil and maple syrup to the egg mixture and whisk well. Add this to the dry ingredients, mix well and then fold in the chocolate chips. Fill muffin tins to the top of each (not over).
Bake at 350 degrees for 13-15 minutes (my oven is 13 minutes exactly).
yield: 28-30 mini muffins
5 comments:
I've loved every recipe of yours that I have tried. I'm going to buy muffin ingredients today!
i made them just now. delish. i thought i could make them in my cast iron muffin pans but they are too crumbly. will definitely make them in cupcake paper next time.
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Last night after dinner I had a craving for something chocolate. I've been eating "clean" for a few weeks now so I have no bad stuff in the house (sugar, flour, etc.) so I went in search of a quick and easy recipe that would satisfy my craving, and only require things I have on hand.
I came across your recipe & whipped them right up. I didn't have any mini muffin liners so I made 12 standard-size muffins. I filled them to the top and they baked PERFECTLY in 20 minutes.
The verdict: Absolutely delicious! Turns out the whole family liked them! My husband who doesn't like sweets, my 12yo daughter who doesn't like chocolate, and my 16yo son who has type 1 diabetes loved them as well, and they were only about 15 carbs each! This is definitely going on my list of favorite healthy desserts. I will double the recipe next time. Thanks so much! :)
These are fabulous! I wonder if they could be baked like a cake? They were more like a cupcake (dessert) than a muffin. Thanks!
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