These protein chocolate-almond muffins are incredibly nutritious. Almond flour is naturally gluten-free and packed with nutrients and vitamins (1) It’s particularly rich in vitamin E and magnesium. Is low in carbs and high in healthy fats, protein and fiber. These muffins are somewhat dense and satiating so will keep you fuller for longer.
They are naturally sweetened with agave syrup and coconut sugar. They are not as high as other muffins since the almond flour makes them denser, but they are really fluffy, moist and tender on the inside. And we all know that inside beauty is the important one so … not a problem!
If you are into healthy muffins you should have a look at my pumpkin chocolate muffins, so delicious!
Let’s go!
Gluten-free*, Refined Sugar-free, Vegan.
Yield: 10 muffins
Time: 30 min (with baking)
Ingredients
1 cup (100 gr) spelt flour (use gluten-free if necessary)
1 cup (100 gr) almond flour
1/2 cup (40 gr) unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1 cup (250 ml) almond milk, at room temperature.
¼ cup (60 ml) agave syrup
¼ cup (40 gr) coconut/brown sugar
1 tsp vanilla extract
3 Tbsp (45 ml) melted coconut oil
Directions
1. Preheat the oven to 180 C and prepare your muffin tray with cupcake liners.
2. In a large bowl, add the dry ingredients: flours, cocoa powder, baking soda and powder, and salt.
3. In another bowl, whisk together wet ingredients: milk, coconut oil, sugar, agave and vanilla extract.
4. Pour wet ingredients into the bowl of dry ingredients. Whisk until just incorporated, but do not overmix.
5. Pour batter evenly into the muffin pan—filling about 3/4 of the way and bake for about 20 min. Check with a toothpick to see if is cooked.
6. Take out of the oven and leave the muffins in the tray undisturbed for at least 20 min. Transfer them to a cooling rack for another half hour.
By the way…
For a nut-free version just replace the 1 cup of almond flour for 1/2 cup spelt or gluten-free flour.
You can use any kind of vegetable oil and any kind of vegetable milk.
They will keep for up to a week in an airtight container (they will not last that long anyway…)
