Chocolate lovers rejoice! These soft and fudgy muffins pack a serious chocolate punch that’s guaranteed to satisfy even the biggest cocoa craving. And the best part is that you can totally fit them into your healthy diet! Because they’re 100 percent grain-free and rely on cocoa powder as the main dry ingredient, be sure to use a good quality, natural cocoa powder for the best results. To intensify the chocolate flavor even further, replace the semisweet chips with dark chocolate chunks.
- Yield: 12 MUFFINS
- ½ cup + 2 tbsp (50 g) unsweetened cocoa powder
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 0.33 cup (78 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- ½ cup (170 g) honey
- 1 tbsp (15 ml) vanilla extract
- ½ cup (90 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the cocoa, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and pulse a few times until all the dry ingredients become well combined.
- Add all of the remaining ingredients except for the chocolate chips. Process the ingredients on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, stir in the chocolate chips by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 20–22 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.