Chocolate Muffins
Preheat the oven to 350 degrees F, place your rack at the lower third section of the oven then grease a muffin pan with butter, set aside. Using a medium mixing bowl, add in the almond flour, flaxs…
- Cook40 min
- Total40 min
- Serves8
- LevelEasy
Ingredients
- 48g/ 1/2 cup almond flour
- 30g/ 1/4 cup flaxseed meal
- 1 tsp. baking powder
- 5 tbsp. unsalted butter
- 1/3-1/2 cup allulose xylitol or coconut sugar
- 40g/1/3 cup cocoa powder
- 1/4 tsp. kosher salt to taste
- 1/4 tsp. espresso powder or instant coffee which is optional
- 2 eggs
- 50-80g/1.8-2.8 oz. Optional add-ins:
- 50-80g/ 1.8-2.8 oz. dark chocolate bar or chocolate chips
- pecans or walnuts
Method
- Preheat the oven to 350 degrees F, place your rack at the lower third section of the oven then grease a muffin pan with butter, set aside. Using a medium mixing bowl, add in the almond flour, flaxseed meal then mix properly to combine, set aside. Melt the butter, sweetener, cocoa powder, salt to taste, and espresso powder in a water bath until the sweetener melts. Make sure you whisk although the melting process.
- Let the butter mixture cool for a few minutes, add in the eggs, one after another then whisk to incorporate. Pour in the flour mixture then whisk properly to combine. Fold in the chocolate chips and walnuts then pour the batter into the greased muffin pan.
- Bake the muffins in the preheated oven for about ten to thirteen minutes until baked through and an inserted toothpick comes out clean. Once baked, let the chocolate muffins cool for a few minutes then serve.
