healthier chocolate muffins (gluten free)
you don’t have to feel guilty about eating chocolate for breakfast with these moist and delicious healthier chocolate muffins
we are down to the last 2 1/2 weeks of school. two weeks of classes and then the last three half days are finals at least for Charlie. Stella will be having class parties and field trips.
2 1/2 weeks ’til we can enjoy late nights swimming, s’mores by the fire, and leisurely breakfasts not eaten in the dark.
that is something I can not get used to. getting up and eating in the dark. school really should begin much later if you ask me. nothing good happens before 9 am.
now that we are down to the nitty gritty, it seems my kids are bored with pretty much any breakfast I serve these days. there are just so many ways you can serve pancakes, waffles, and oatmeal without them getting redundant.
the other night we had dinner with friends, and she made the most incredible chocolate cake for dessert. I’m not much of a cake lover, and I do not like chocolate, but it looked so delicious, I had to try it.
and am I glad I did. it was the best cake I had ever eaten. seriously. the kids each polished off two pieces after eating an entire pizza. it was that good.
so good that I asked for the recipe. I planned on making it just as she did, in cake form covered in chocolate ganache and strawberries, but then realized that it would make great healthier muffins. you see this cake was made almost entirely out of almonds and coconut.
because they are chocolate, I know the kids will happily eat their breakfast, and I have no intention of letting them in on the secret (they didn’t suspect a thing)
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 3/4 cup milk
- 2 Tbsp melted butter
- mini chocolate chips (optional)
- heat oven to 350 degrees
- line a muffin tin with liners
- combine flours with cocoa powder, baking powder, and salt
- whisk together the sugar, egg, vanilla, 1/2 cup of the milk, and butter
- add wet ingredients to the flours, stir, adding 1/4 cup more milk if needed
- fill muffin cups 3/4 full
- top with mini chocolate chips (optional)
- bake 20 - 25 minutes
made without any flour at all, and very little butter and sugar, I don’t have to feel guilty about a little indulgence in the morning either.
** while almond flour adds a lot of moisture to these muffins, coconut flour is very absorbent (keep this in mind when adding the milk)
these could easily be made dairy free by subbing in almond or cashew milk, and using coconut oil in place of the butter.
the chocolate smell is incredible, and you may have a hard time waiting for them to cool before you dig in. but do wait. they are a bit crumbly when they first come out of the oven. delicious, but crumbly. consider yourself warned.
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