Have you ever had a Choc Brownie Muffin
Where the chocolate is sweet and melted, the muffin is soft and fresh & the ingredients in it are jam packed with nutrition? Well this recipe delivers that in bucketloads.
One of our kids found a recipe on the internet that sounded delicious & because we add lupin into as many different recipes as possible, we had to have a go at converting it, and this is what we came up with.
The recipe below is gluten as well as dairy free.
I'd love to see the muffins you create from this recipe.
CHOC BROWNIE MUFFINS
1 ½ almond meal
¼ c cocoa
¼ c coconut sugar
¼ t salt
½ t baking soda
3 lge eggs – lightly beaten
1/3 c maple syrup
¼ c melted & cooled coconut oil
¼ c coconut cream
½ c choc chips
- Preheat the oven to 180°
- Line a muffin pan with 12 parchment liners. Set aside.
- In a large bowl, combine wholemeal lupin flour, almond flour, cacao powder, coconut sugar, salt, and baking soda. Mix well.
- In a separate bowl, combine eggs, maple syrup, and coconut oil
- Add wet ingredients to dry, stir until well mixed and no dry spots remain.
- Fold in mini chocolate chips.
- Evenly divide mixture between the 12 muffin liners. Top with additional chocolate chips and press them in slightly.
- Bake for 18-20 minutes.
- Can be kept covered at room temperature for 2 days, after that they need to be refrigerated.