These Homemade Gluten-Free and Dairy-Free Almond Flour Double Chocolate Chip Muffins Will Melt In Your Mouth

Introduction

Are there any muffin lovers on Vocal! Chocolate lovers? Nut lovers? Or both? If your answer is YES to all of these questions, you’ve come to the right place!

Besides ice cream, I’m a lover of chocolate, nuts and muffins! Before I went gluten-free, I used to have no problem taking multiple trips to local bakeries and fast food restaurants to buy chocolate chip, corn and double chocolate muffins! It was worth the money back then! Now that I enjoy baking and eating healthier, it’s kind of waste of money nowadays! But, it’s still allowed once in a blue moon, as long as it’s from a health food store or a gluten-free bakery!

I invite you to read and try out this recipe!

Equipment

1 non-stick muffin pan (12 hole)

Cupcake paper or silicone cups

Ingredients

2 1/2 cups of almond flour

1/2 cup of coconut sugar or any sweetener of your choice. I used 1/2 cup of Grace coconut sugar for this recipe.

2-3 tablespoons of unsweetened or sweetened cocoa powder

1 1/2 teaspoon of baking powder

1/4 teaspoon of sea salt (not required but suggested)

1/3 cup of melted coconut oil or melted plant-based butter (measure the coconut oil or butter solid prior to melting)

1/3 cup of water or non-dairy milk of your choice. Unsweetened non-dairy milk is better, but you're not required to use it if you don't want to. You can also use sweetened non-dairy milk of your choice. I used water, because I was running out of non-dairy milk at the time.

3 large eggs or 3 tablespoons of grinded flaxseeds. Eggs must be at room temperature before using them.

1/2 teaspoon of vanilla extract (natural or artificial)

3/4 cups of gluten-free and vegan dark chocolate chips or carob chips (you're more than welcome to add more for more sweetness)

Directions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a cupcake/muffin tray with 10-12 baking cups. (Use 12 baking cups for less calories/carbohydrates, or 10 baking cups for bigger muffin tops.)

2. In a large mixing bowl, incorporate and mix in the almond flour, sweetener, cocoa powder baking powder and optional sea salt.

3. Once the dry ingredients are well combined, consolidate the melted coconut oil or butter, liquid, eggs (grinded flaxseed if you're vegan) and vanilla extract. Fold in the chocolate or carob chips.

4. Distribute the batter evenly among the muffin cups. Bake the muffins for about 20-25 minutes, until the muffin tops are golden and an inserted toothpick comes out clean.

5. Prior to serving and preserving, let the muffins cool for about 5-10 minutes.

6. You're more than welcome to decorate the muffins with your favourite icing and fixings. But it's not a must!

7. Serve and enjoy the muffins!

Thank you for taking the time to read another one of my Vocal recipes. The first time I bit into one of these muffins, I went straight to paradise! My friends who live in the same residential facility as me even enjoyed them. They were one of the best muffins I've made, and I'll make them again when I have the ingredients and the time to make another batch of them.

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