Thursday, January 21, 2021

Chocolate Muffins


I am sharing the recipe for the chocolate muffins in my last reel as promised!  Guys, these are delicious!  It feels like you are having a cupcake but they are actually good for you.

Here are the details you need to make these muffins at home.


1 cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill all-purpose gluten-free flour

1/4 cup unsweetened Hershey's cocoa

1/4 cup coconut sugar

2 eggs

3 tbsp almond butter

1/2 cup unsweetened almond milk 

1 tsp baking soda

1/4 tsp salt

1 tsp almond flavor

Preheat oven to 350F.  Mix wet and dry ingredients separately.  Combine.  Fill muffin tins about 3/4 of the way and smoothen tops with the back of a spoon.  Bake at 350F for about 25 minutes or until a toothpick comes out clean.  The muffins will feel "springy" when they are done.

Here are the nutrition facts for the muffins.  They are low carb and have a good amount of protein and fat.  I like to top them with some nut butter.

I have not tried to freeze these yet because they are very popular in my house and don't last long.  The kids like to have these for their mid-afternoon snack and I find they are more filling than the traditional cereal bars we buy.

Here's what the inside looks like.  I love the texture!

I hope you enjoy these muffins as much as we do.  Take a photo and share it on Instagram using #peoniesandalatte.  

Thanks for reading this post!

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