|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.|