When a completely healthy muffin can double as a cupcake, you know you've found a winner!
I took these to a party where the dessert needed to be "finger food." Made as mini-muffins with a dab of "Perfectly Chocolate" Frosting and an almond, they made for a fancy cupcake.
But made as regular sized muffins with no icing and a few chocolate chips thrown in, they were the perfect breakfast: looks and tastes like a treat, but actually is pretty healthy!
Chocolate Almond Muffins
3/4 cup milk
1/4 cup coconut oil
1/2 tbsp vanilla extract
1/2 tsp almond extract (optional)
2/3 cup brown sugar
3/4 cup whole wheat flour
1/4 cup almond flour, sifted (I ground my almonds until until they were fine and sticky)
1/4 cup unsweetened cocoa powder, sifted
1 tsp baking powder
1/4 tsp salt
1. Preheat the oven to 350 degrees F. Grease muffin tin with coconut oil.
2. In a small mixing bowl, whisk together the milk, oil, extracts, and sugar. Coconut oil will be difficult to mix; just break up pieces with a fork and don't worry about it being completely mixed at this point.
3. In a medium sized mixing bowl, whisk or stir together the flours, cocoa powder, baking powder, and salt.
4. Pour the wet ingredients over the dry, and without overmixing, fold until just combined.
5. Pour the batter into the prepared muffin tin, filling each cavity just over half way full. The batter should be fairly thin, but not totally liquid.
6. Bake for 18 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Transfer the muffins to a cooling rack and let them cool completely.
7. If desired, spread with Chocolate Icing and garnish with almonds.