Superfood chocolate muffins
The other day my family got together for my adorable niece Emma’s first birthday, and as I heard, they all had the chance to indulge in my Mom’s traditional and delicious chocolate cake. She’s been making this recipe for as long as I can remember and I’ve never met anyone that isn’t amazed by the deliciousness of it.
To be honest, the simple fact of talking about it made me want to bake, and most importantly eat, chocolate cake. And to give myself a good excuse to devour it all day long, I decided to come up with an alternate recipe that would be packed with fibers, good nutrients and proteins, while keeping a delicious taste and the same airy feeling that my mom’s cake offers. For this I used, among other super ingredients, unblanched almond meal for more fibers on top of the rest of almonds’ health benefits. I also used coconut flour which is a product that I love to cook and bake with! It is really absorbent and gives to the batter a mousse-like consistency. But more than anything it offers many benefits, such as its very low glycemic index, its high content in fibers, nutrients and proteins compared to other similar products. These lovely little muffins are also gluten- and refined sugar-free and have a dairy-free version. No reason not to try them!
Makes about 12 muffins:
- ⅓ cup (40gr) coconut flour (if you want to substitute for another kind of flour, then you need to double or triple the quantity as coconut flour reacts differently than most common flours)
- ⅓ (35gr) almond meal or flour (I use the unblanched kind)
- ⅓ cup (40gr) unsweetened cocoa powder
- ½ cup (160 to 170gr) honey or sweetener of your choice (maple syrup, brown sugar, agave,…)
- 3 tbsp (40gr) butter (or other type of butter/oil such as coconut oil)
- +/- 6 to 7 tbsp (+/-100ml) milk of your choice (I used almond cashew milk)
- 3 eggs
- 1 pinch salt
- 1 tbsp baking powder
Mix all wet ingredients: honey (if it’s too hard you might need to heat it a little to soften it), melted butter (or oil), milk, eggs. Slowly add in almond meal, then coconut flour, cocoa powder, baking powder and pinch of salt, mixing well between each addition. If the batter starts getting to thick to easily mix it, add in a bit more milk, 1 tbsp at a time, until it turns into a smooth but thick batter. Pour batter in 12 muffin paper cups or in greased muffin tins. Bake 12′ in preheated oven (200°C/400°F), and enjoy still warm or cold, all day, every day 🙂
