Go Back

Chocolate Fudge Muffins

Print Recipe
Course Breakfast, Dessert, Snack

Equipment

  • muffin tin
  • muffin liners
  • High-speed Blender
  • stand/hand-mixer

Ingredients
  

  • 1½ cups almond flour
  • ½ cup coconut sugar
  • ⅓ cup raw cacao powder or unsweetened cocoa powder
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup dairy free milk of choice
  • 2 eggs, beaten
  • ¼ cup grass-fed butter, ghee, or vegan butter, room temperature (can also use coconut oil)
  • 2 ripe bananas
  • 1 ripe avocado (or another ½ cup mashed banana)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350˚F. Line a muffin tin with liners.
  • In a large bowl or stand-up mixer, combine the almond flour, coconut sugar, raw cacao powder or cocoa powder, coconut flour, tapioca starch, baking powder, baking soda, and sea salt. Stir to blend.
  • Add the remaining ingredients to a high-speed blender and process until smooth (you can also whisk the ingredients in a separate medium bowl by hand).
  • Pour the wet ingredients into the bow with the flour mixture, and beat until a batter is formed. Transfer the batter to the muffin tin (filling each cup 2/3 or 3/4 of the way). Bake 18 to 20 minutes until toothpick comes out clean.