these extra chocolatey muffins are made with almond flour and cacao powder, sweetened with honey and topped with extra chunks of refined sugar free dark chocolate.
Sometimes you need a double dose of chocolate. These muffins are near brownie-esque while still being a muffin (I think?). They’re chocolate almond flour muffins that are not only made with cacao powder but filled with little pieces of refined sugar free dark chocolate (I always use Hu Kitchen) and then topped with even more chocolate chips or chunks for a little bit of a melted chocolate crunch to complete the muffin. They’re decadent but addictive, and they have definitely been satisfying my sweet tooth postpartum!
Cacao was one of the first not-SCD-legal items I tried as I progressed on the diet, however only after a few strict years. At the time, I wasn’t even really “missing” chocolate (I guess it had been so long since I had it!) and I didn’t consume cacao that often, but I wanted to be able to experiment with it in my baking and have a bit more freedom too. Following that, I got more into chocolate by trying Hu Kitchen’s dark chocolate which is refined sugar free, but still uses coconut sugar (ingredients are: organic cacao, organic unrefined cocount sugar, and organic cocoa butter) so would not be considered SCD. However, I’ve included in my diet for the past couple of years now when it comes to both baking and snacking – sometimes you just want a little piece of dark chocolate (especially when you’re pregnant!!). If you are going to introduce chocolate or cacao into your diet, I think Hu Kitchen is an amazing option to remain as a clean as possible.
That’s my current chocolate stance, and that being said, let’s get into the recipe for these bad boiis. Get the recipe for these double chocolate almond flour muffins below, and find me on Instagram for more recipe inspo @grainfreee! If you try this recipe, please leave me a comment below and let me know how it went!
A few more recipes if you’re looking for some yummy muffin ideas:
- ZUCCHINI OLIVE OIL CHOCOLATE CHIP MUFFINS (COCONUT FLOUR)
- STRAWBERRY HONEY-INFUSED MUFFINS WITH GRANOLA CRUMB TOPPING (COCONUT FLOUR)
- STRAWBERRY RHUBARB CRUMB CAKE MUFFINS (COCONUT FLOUR)
- CARROT APRICOT MUFFINS (COCONUT FLOUR)
double chocolate almond flour muffins: ingredients
- 2 cups almond flour
- 1/2 cup cacao powder
- 1/2 cup honey
- 2 tbsp coconut oil, melted
- 3 tbsp almond milk or preferred milk option
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- dash of salt
- 2 tsp apple cider vinegar
- 4 eggs
- 1/2 cup chopped up refined sugar free dark chocolate or chocolate chips, divided
double chocolate almond flour muffins: how to
- start by mixing your dry ingredients together in a large bowl – almond flour, cacao powder, baking soda and salt. try to remove any clumps within the almond flour and cacao.
- then begin to add your wet ingredients, starting with your coconut oil, honey, milk, vanilla extract and apple cider vinegar. combine.
- add in your eggs and combine well, before finally adding in a 1/4 cup of the chocolate chunks. reserve the remaining half for topping each muffin.
- in a prepared muffin tray lined with parchment paper cups, spoon your batter until the cup is almost full and then sprinkle some chocolate chunks on top of each.
- bake for 30 minutes in a preheated oven at 350.
- remove from oven and allow to cool. store at room temperature if you are consuming quickly, otherwise best to store in fridge or freezer. these muffins freeze very well and can be defrosted individually as you desire!
double chocolate almond flour muffins
Ingredients
- 2 cups almond flour
- 1/2` cup cacao powder
- 1/2 cup honey
- 2 tbsp coconut oil melted
- 3 tbsp almond milk or preferred milk
- 1 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- dash of salt
- 1 tsp baking soda
- 4 eggs
- 1/2 cup chopped up refined sugar free dark chocolate or chocolate chips
Instructions
- start by mixing your dry ingredients together in a large bowl – almond flour, cacao powder, baking soda and salt. try to remove any clumps within the almond flour and cacao.
- then begin to add your wet ingredients, starting with your coconut oil, honey, milk, vanilla extract and apple cider vinegar. combine.
- add in your eggs and combine well, before finally adding in a 1/4 cup of the chocolate chunks. reserve the remaining half for topping each muffin.
- in a prepared muffin tray lined with parchment paper cups, spoon your batter until the cup is almost full and then sprinkle some chocolate chunks on top of each.
- bake for 30 minutes in a preheated oven at 350.
- remove from oven and allow to cool. store at room temperature if you are consuming quickly, otherwise best to store in fridge or freezer. these muffins freeze very well and can be defrosted individually as you desire!