Almond Flour Chocolate Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 9.1 g
  • Cholesterol: 71.7 mg
  • Sodium: 124.3 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Almond Flour Chocolate Muffins calories by ingredient
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Introduction

This recipe was originally for donuts but I don't have a donut pan so changed it a bit and used it in cupcakes. They taste great and you could add a few tablespoons of chocolate chips to make them more indulgent. This recipe was originally for donuts but I don't have a donut pan so changed it a bit and used it in cupcakes. They taste great and you could add a few tablespoons of chocolate chips to make them more indulgent.
Number of Servings: 6

Ingredients

    2/3 cup almond flour
    2 Tablespoons cocoa powder
    1 Tablespoon tapioca flour
    1/8 teaspoon salt
    1/4 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 cup brown sugar, packed
    2 eggs
    2 tsp coconut oil
    1 Tablespoon hot water

Tips

You could use arrowroot starch in place of tapioca flour but it may slightly affect texture. You can also use any oil you have available. I love to use organic turbinado sugar in place of brown sugar.


Directions

Mix all the dry ingredients in a medium bowl whisk to combine all ingredients. Add eggs, oil and water. Beat on medium with hand mixer or 2 minutes. Pour into 6 lined muffin/cupcake pan. Bake 350 for 15-20 min until a toothpick comes out clean.

Serving Size: 6 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user ARTEMISPOTOMA.

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