Hi there beautiful baking Goddess or God. Ha I know, I am laughing myself. I am so not a baker so when I make something that tastes good and is pretty healthy I do a little dance. See, I love my desserts! But I don’t want all that sugar and definitely not the vegetable oil and really not the white flour. Makes baking hard right? Nah, we got this. Try this recipe for double chocolate muffins. In it’s current recipe, it is gluten free and vegetarian. It can be tweaked, of course as can all recipes, to make it vegan, or non gluten free…Skies the limit baking babes. So don’t you hate websites that go on for pages and pages about their recipe and the history of every ingredient and you just want the freaking recipe? Or is that just me? Without further ado, I give you…
DOUBLE CHOCOLATE MUFFINS
As healthy as you want to make them.
1.5 – 2 cups almond flour, check consistency with 1.5 cups then can add in more as needed (see below for alternative flour versions)
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder (made from cocoa beans and that’s it)
Just a little over 1/4 cup melted coconut oil (see I told you I don’t really measure so its kind of a guessing game how much I really use – eeks)
1/4 cup Maple Syrup
3 organic, free-range eggs (or just get chickens and you can grab them whenever you need them, that’s what I do). See below for vegan options.
1/4 – 1/2 cup chocolate chips depending on how gooey you like it and the darker the chip the healthier the version
Preheat oven to 350 degrees F
Mix together all your dry ingredients in one bowl
Mix together all your wet ingredients in another bowl
Add your wet ingredients to your dry
In a lined muffin tray, fill muffin cups about 2/3 full. Should get about 12 muffins.
Bake about 18-22 minutes or until a toothpick comes out clean.
Let cool then EAT!
** To make these vegan – instead of the eggs use egg substitutes and instead of the chips use the cacao nibs.
**This will turn it non-gluten free but is a nice change up – instead of almond flour (i.e. nut allergy) use 2 cups of oats processed in food processor until flour consistency. Additionally instead of the almond flour you can use 2 cups unbleached self rising flour. Here you will want to omit the baking soda as well.
See easy right? The thing to remember is have fun, change it up to suit your needs and you can’t mess it up. Well you can actually but it doesn’t matter. Screw ups in the kitchen are where greatness comes from.
This would be a great treat to bring to a holiday party where there are alot of different dietary needs – gluten free, vegetarians, vegans….
Happy Baking Kitchen Babes!