double chocolate almond flour muffins
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.
Servings: 12 -14 muffins approx
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!