Wednesday, March 6, 2019

Almond Flour Chocolate Muffins (Gluten Free)

Almond Flour Chocolate Muffin

Based on my Almond Flour Cinnamon Muffins, these muffins here are chocolatey and satisfying. That's all I have to say right now because I don't feel like going into it. These muffins feed my tummy and my soul.

Almond Flour Chocolate Muffins

  • 2 cups almond flour (made from blanched almonds)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup buttermilk (preferably room temperature)
  • 1 large egg (preferably room temperature)
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1/3 to 1/2 cup semisweet chocolate chips
  • Preheat oven to 400 degrees Fahrenheit.
  • Place cupcake liners into 11 cups of a muffin pan.
  • In a medium bowl, mix the almond flour, cocoa powder, sugar, salt, and baking powder with a wire whisk.
  • In a small bowl or a measuring cup, mix the buttermilk, egg, oil, and vanilla extract with a fork.
  • Thoroughly combine the wet and dry ingredients, and then mix in the chocolate chips, reserving a few to sprinkle on top, if desired.
  • Evenly divide the batter into the 11 cups (I used a large cookie scoop) and sprinkle with a few chocolate chips, if desired.
  • Bake a 400 degrees for 16-18 minutes, or until a toothpick inserted in the center comes out with only a few crumbs.
  • Remove from oven and allow to cool in the pan for about 5 minutes before carefully transferring to a wire rack to finish cooling.
  • Store uneaten muffins in an airtight container and eat within 3 days or freeze.

Makes 11 muffins

A little crumbly, but still moist, chocolatey, and delicious.

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