Description
Moist mini muffins bursting with dark cocoa notes and nutty almond flavor, sweetened naturally for a tender crumb. Perfect for a quick pick-me-up or snack, these bite-sized cakes balance sweetness and wholesome ingredients.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil melted
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 2 tablespoons dark chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, whisk melted coconut oil, honey, eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in dark chocolate chips if using, being careful not to overmix the batter.
- Divide the batter evenly among the mini muffin cups, filling each about three quarters full.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Substitute maple syrup for honey to make the recipe vegan friendly.
- For a fluffier texture, let the batter rest for 5 minutes before baking.
- Muffins can be frozen in a sealed bag for up to 2 months; thaw at room temperature.