October 17, 2016

Double Choc Chip Muffins

1/2 cup soft coconut oil

1/2 cup raw honey

4 eggs (at room temperature)

2 tsp vanilla extract

3 cups almond flour

1 tablespoon aluminum free baking powder

1/3 cup good quality cocoa powder

Pinch pink salt

1/2 cup good quality chocolate chips

Cream together the oil and honey until they are well combined.  If the coconut oil is soft to start with there should be no lumps.  Beat the eggs in one at a time whisking just enough to combine them well with the mixture.  In a separate bowl mix the dry ingredients, (reserving the chocolate chips for the end) and then gently fold them into the wet mixture.  Fold the two together until they are just combined, don’t over mix it.  Then finally add in the chocolate chips and give it one last stir.

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Pre heat the oven to 350F and line a muffin tray with 10 muffins cups or pieces of parchment paper (I love THESE cups!). Carefully scoop the batter into each one taking care not to touch the sides with the batter or spoon – it will burn and leave a messy end result! You’ll need about 3-4 tablespoons in each one to make 10.

Put the muffin tray into the oven for 25-30 minutes (depending on your oven – mine takes 27 minutes on the top rack!) or until the top of the muffins are just springy to the touch.

Take them out and let them cool on a wire rack, or tuck into the straight away when they’re warm and gooey!

Try scooping a dollop of Raw Salted Caramel into the centre of each muffin before you cook it for an extra gooey treat – it’s so good!

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3 Responses to “Double Choc Chip Muffins”

  1. Rosanne Berk

    Totally gutted used all measurements above but it’s not a batter, 3 cups of almond flour seems far too much? Are those quantities correct? Wasted a lot of ingredients ☹️?

    • thewholefooddiary

      Yes! Those are all correct! If your house/eggs are cool it will not be runny but it once you spoon it into cups and bake it it bakes to a perfect muffin – promise! You didn’t waste your ingredients, it’s ok – pop it in to bake – if you stuck to the recipe you’ll be fine! 🙂

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