Chocolate Almond Muffins Recipe 465

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CHOCOLATE ALMOND FLOUR PROTEIN MUFFINS



Chocolate Almond Flour Protein Muffins image

Chocolate Almond Flour Protein Muffins that are healthy enough for the breakfast table and delicious enough for dessert. They're a muffin recipe that is truly the best of both worlds.

Provided by Kristen Stevens

Categories     Breakfast

Time 30m

Number Of Ingredients 13

⅓ cup coconut sugar
⅓ cup melted coconut oil
4 large eggs
1 tablespoon vanilla
2 cups almond flour
¾ cup cocoa powder
¼ cup 4 scoops Vital Proteins Mixed Berry Collagen Peptides (their unflavored version works, too!)
2 teaspoons baking powder
½ teaspoon sea salt
½ cup hot tap water
½ cup chopped dark chocolate or paleo chocolate chips
½ cup chopped pecans
Optional: flaky sea salt to top the muffins

Steps:

  • Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners.
  • Add the coconut sugar, coconut oil, eggs, and vanilla to a large bowl and beat with electric beaters.
  • Add the almond flour, cocoa powder, Vital Proteins Collagen Peptides, baking powder, and sea salt and beat until just combined. Add the hot water and carefully beat it into the batter. Fold in the chocolate and pecans.
  • Divide the batter between the lined muffin cups, filling them nearly to the top. For extra chocolaty muffins, top with a few chocolate chips or chunks.
  • Bake the muffins for 12-20 minutes - see the guidelines below. Let the muffins cool for 5 minutes before removing them from the muffin tin. Optional: top with a little sprinkle of flaky sea salt.

Nutrition Facts : ServingSize 1 muffin, Calories 313 kcal, Carbohydrate 17 g, Protein 13 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 62 mg, Sodium 216 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 6 g

CHOCOLATE ALMOND MUFFINS RECIPE - (4.6/5)



Chocolate Almond Muffins Recipe - (4.6/5) image

Provided by á-35703

Number Of Ingredients 20

OPTIONAL CHOCOLATE ALMOND ICING:
1 cup ground almonds
1 cup rice flour
1 cup corn starch
1 1/2 teaspoons Xantham gum
2 tablespoons baking powder
1 teaspoon salt
1 1/4 cup sugar
1/3 cup cocoa powder
1 teaspoon vanilla extract
2 eggs
1 cup almond milk
1 cup water
1/2 cup oil
1 cup chocolate chips, optional
3 cups icing sugar
2 tablespoons almond milk
1 teaspoon almond extract
1 cup butter
4 tablespoons cocoa powder

Steps:

  • Preheat oven to 400°F. Grease muffin tins or use paper liners. Combine dry ingredients in bowl. Add wet ingredients to well of dry ingredients. Beat until well blended. Scoop into muffin tins. Bake for 15 to 20 minutes. Let cool on wire rack. Freeze unused portions. For a pleasant zip, add 1/8 teaspoon of cardamom or chilli powder to your batter! For cupcakes increase sugar by 1 cup. Optional Icing: Cream 1 cup icing sugar together with butter, milk, almond extract and cocoa powder. Continue to beat, adding 2 more cups of icing sugar until smooth and fluffy. Ice muffins when cool. Icing can be frozen.

CHOCOLATE ALMOND MUFFINS



Chocolate Almond Muffins image

Looking for a healthier alternative to muffins? Try my chocolate muffins made with almond flour and cocoa powder.

Provided by CityDoors

Categories     Toddler Friendly

Time 20m

Yield 16 muffins

Number Of Ingredients 9

2 cups almond flour
2 tablespoons vital wheat gluten
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 cup melted butter
4 large eggs, lightly beaten
1/3 cup water
1/3 cup honey, plus
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees.
  • Mix together dry ingredients. Add wet ingredients and combine until well blended. Fill greased muffin tins about halfway and bake for 15 minutes, or until toothpick comes out clean. Enjoy!

Nutrition Facts : Calories 100.8, Fat 7.1, SaturatedFat 4.1, Cholesterol 61.8, Sodium 114.5, Carbohydrate 8.8, Fiber 0.4, Sugar 8, Protein 1.9

ALMOND BANANA CHOCOLATE MUFFINS



Almond Banana Chocolate Muffins image

These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.

Provided by Almond Board

Categories     Trusted Brands: Recipes and Tips     Almond Board

Yield 12

Number Of Ingredients 8

1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury® brand
1 cup water
2 eggs
¼ cup vegetable oil
¼ cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
¾ cup semi-sweet chocolate chips or chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
  • Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
  • Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 21 g

ALMOND FLOUR CHOCOLATE CHIP MUFFINS



Almond Flour Chocolate Chip Muffins image

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 11

3 cups blanched almond flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
⅔ cup white sugar
½ cup unsalted butter, melted
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1 tablespoon blanched almond flour

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
  • Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
  • Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
  • Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g

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