I love chocolate! (Who doesn’t, really?) The richer and darker the better as far as I, and the rest of my family are concerned. And these Double-Chocolate Almond Flour Muffins certainly fit the bill! I love to eat them when they are warm, with the chocolate chips just a little bit melty and gooey.
This is a simple variation on my Apple-Cinnamon Muffin recipe and has been used for everything from breakfast treats to birthday cupcakes to potluck offerings. And it is one of those recipes that people can hardly believe is Paleo, much less egg-free and (mostly) refined sugar free.
- 2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 C arrowroot powder
- 1/4 C cocoa powder
- 1 tsp ground cinnamon
- 1/4 C coconut oil (or oil of choice)
- 1/4 C raw honey
- 1 ripe banana
- 1 Tbsp vanilla extract
- 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
- 1/2 C chocolate chips (more or less as preferred)
- 2-3 Tbsp water (if needed)
- Preheat the oven to 325. Line 12 muffin cups with paper liners.
- In a large bowl, combine the almond flour, salt, baking soda, arrowroot and cinnamon. In a medium bowl, blend together the coconut oil, honey, and vanilla. Add the ripe banana and baking powder/water mixture and mix until smooth.
- Add the wet ingredients into the dry ingredients and mix until combined thoroughly. If necessary, add 2-3 Tbsp water to make a smooth batter. Fold in the chocolate chips. Spoon the batter into the prepared muffin cups.
- Bake for 25-30 minutes, until the muffin tops are firm and a toothpick inserted into the center comes out clean. Allow to cool in pan for 30 minutes before serving.
- These freeze well, and make a lovely presentation for a birthday or tea party.