Chocolate Almond Muffins Recipes
CHOCOLATE ALMOND FLOUR PROTEIN MUFFINS
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
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
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
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
CHOCOLATE ALMOND MUFFINS RECIPE - (4.6/5)
Provided by á-35703
Number Of Ingredients 20
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.
ALMOND COCONUT MUFFINS
My family loves these muffins and I love that they are lower in sugar.
Provided by jeanjeannie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 36.6 g, Cholesterol 59.8 mg, Fat 18.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.7 g, Sodium 293.5 mg, Sugar 14.6 g
ALMOND FLOUR CHOCOLATE CHIP MUFFINS
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
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
CHOCOLATE CHIP, COCONUT ALMOND MUFFINS
This recipe is a staple in our house, since my kids would hate me if I ever stopped making it! I make at least once a week to keep them happy! It goes great with scrambled eggs or just by themselves. Sometimes I will double the chocolate chips and use 1/2 cup instead of 1/4 and it makes it a little more gooey.
Provided by alhardin
Categories Breads
Time 30m
Yield 9 muffins, 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
- Mix into dry ingredients.
- Fold in chocolate chips and coconut.
- Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
- Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
- Serve while still warm and enjoy!
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2012-12-13 Preheat the oven to 400° F. Grease 12 muffin tins, or line with baking cups. In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt and 1/3 cup …
From gimmesomeoven.com
5/5 (2)Total Time 23 minsEstimated Reading Time 2 mins
From gimmesomeoven.com
5/5 (2)Total Time 23 minsEstimated Reading Time 2 mins
- In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt and 1/3 cup slice almonds.
- In a (separate) large bowl, whisk together the milk, almond extract, oil, and the egg. Add the dry ingredients and stir just until combined. Do not overstir.
- Fill the muffin cups 2/3 full. Sprinkle the top of each muffin with a pinch of sliced almonds. Pat down lightly so that they stick to the batter.
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From thegraciouspantry.com
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EASY ALMOND FLOUR CHOCOLATE CHIP MUFFINS - GOOD FOR YOU GLUTEN …
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From goodforyouglutenfree.com
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