Description
Healthy chocolate muffins made with almond flour and olive oil. Gluten free, dairy free and paleo!
Ingredients
Scale
- 1 1/2 cups blanched almond flour (145g) spooned & leveled
- 1/2 cup cocoa powder (38g) sifted, spooned & leveled
- 1/3 cup tapioca starch (42g) spooned & leveled
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup olive oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 paper liners.
- Combine the dry ingredients in a large mixing bowl. This includes the almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl, combine the wet ingredients. This includes the eggs, almond milk, olive oil and vanilla.
- Pour the wet mixture into the dry mixture and whisk until well combined.
- Pour the batter into your lined muffin tin, filling each slot about 3/4 full. You should get 12 muffins.
- Place the muffins in the oven and bake at 350 degrees F for 20-22 minutes.
- Remove the muffins from the oven and let them rest for 5-10 minutes in the muffin tin, then transfer them to a wire cooling rack.