Description
A guilt-free indulgence, these flourless chocolate muffins are rich, moist, and incredibly easy to make.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil or melted butter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chocolate chips for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
- Combine almond flour, cocoa powder, baking soda, and salt thoroughly in a mixing bowl.
- Whisk together the eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract in another bowl until fully blended.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to overmix!
- Fold in some chocolate chips if you want an extra chocolatey touch.
- Divide the batter evenly into the muffin tin, filling each liner about three-quarters full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container in the fridge for up to five days or freeze for up to three months. Reheat in the microwave for about 20 seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
Keywords: flourless muffins, chocolate muffins, healthy baking, gluten-free desserts