Monday, June 01, 2015

Double chocolate flourless muffins (lower sugar, gluten free)

These were decent! I used coconut sugar in place of the honey and sugar free chocolate chips in place of the chocolate chips. A better texture than some of the almond flour or coconut flour muffins I've made, but probably higher in fat!

Flourless Double Chocolate Muffins
recipe from Running with Spoons (I have noted my changes below)

  • ½ cup almond butter* (I used peanut butter because I had it!)
  • 1 ripe medium/large banana
  • 1 egg
  • ¼ cup honey (I used coconut sugar)
  • ¼ cup unsweetened cocoa powder
  • 2 Tbsp. ground flaxseed (mine was golden)
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ¼ cup chocolate chips, plus more for sprinkling on top (I used sugar free)
  1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside. (I made 8 muffins in silicone cups.)
  2. Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* To make these nut free, simply replace the nut butter with soy nut or sunflower seed butter.

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