By: Susan Joy
These Chocolate Brownie Muffins are among my favourite recipes; they are so yummy.
The combination of raw cacao, dark choc chips, and thick dairy-free yoghurt helps make for a rich, fudgy brownie-textured muffin. They make the perfect protein-rich snack or dessert. You can add more or fewer chocolate chips to suit your taste buds (the more, the fudgier).
- 1 3/4 cups almond meal/flour, (from blanched almonds)
- 1/4 cup arrowroot flour, or tapioca
- 1/4 cup cacao raw powder
- 1 1/2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt
- 3 egg(s)
- 150g (sml tub) vanilla coconut yoghurt, (use a thick brand) or Greek yoghurt.
- 1/3 cup maple syrup (100%)
- 60gm (1/4 cup) ghee, or grass-fed butter (melted)
- 2 tsp vanilla extract (organic)
- 1/2 to 3/4 cup mini dark chocolate, chips (add more or less to your liking)
Directions
- Preheat oven to 170c (fan-forced). Place a 12 cup silicone muffin tray on an oven tray (for ease when placing in oven), or 2 x 24 mini silicone muffin trays for mini muffins.
- Add the almond meal, arrowroot, cacao powder, baking powder, and salt to a food processor. Process for 15 seconds to create a finer texture.
- Add the eggs, yoghurt, maple syrup, ghee and vanilla to the dry ingredients and process everything together for approximately 10 seconds, creating a smooth batter.
- Scrape down the sides of the bowl and remove the blade.
- Add the chocolate chips and mix them through well using a spatula.
- If you are making large muffins, fill the muffin cups 3/4 full. For mini muffins, use 2 rounded teaspoonfuls for each.
- Bake the large muffins for 25 – 30 minutes and the mini muffins for 18 minutes. They are ready when the tops are firm, but don’t overcook as you want a moist brownie texture inside.
Allow the muffins to cool in the tray before popping them out.
They can also be served warm with dairy-free cream as a dessert (or cream of choice).
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. They also freeze well.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied
