I’ve been on a chocolate kick lately, and these Paleo chocolate muffins are the perfect answer to “what can I have that’s rich, chocolaty, gooey and awesome, but doesn’t contain wheat and won’t send my blood sugar sky-high?”
These Paleo chocolate muffins are good enough to serve as dessert, but they are also wholesome enough that I allow myself and the kids a couple of them for breakfast on weekends. An added bonus: unlike refined-flour-and-sugar-muffins, these muffins are very filling, probably thanks to using almond butter in lieu of flour.
- ½ tablespoon melted unsalted butter for muffin liners
- ½ cup (128g) creamy roasted almond butter
- 2 large eggs
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 4 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- Preheat oven to 325 degrees F. Line 6 muffin cups with paper liners and brush them with melted butter.
- In a medium bowl, with a hand whisk, whisk the almond butter and eggs until smooth.
- Add the maple syrup, vanilla and kosher salt, whisking to incorporate.
- Gradually whisk in the cocoa powder, then the baking soda.
- Use a ladle to transfer the mixture into the prepared liners, filling each about ¾ full.
- Bake 20 minutes, or until muffin are puffed and set a toothpick inserted in center of one of them comes out just a little moist.
- Cool 5 minutes in pan on a cooling rack, then transfer to the rack to cool 5 more minutes before enjoying.