Chocolate Almond Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
• Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
• Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
• Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
• Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
• Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
• Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
• Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Mix together dry ingredients. Add wet ingredients and combine until well blended. Fill greased muffin tins about halfway and bake for 15 minutes, or until toothpick comes out clean. Enjoy!

Steps:

• Preheat oven to 400°F. Grease muffin tins or use paper liners. Combine dry ingredients in bowl. Add wet ingredients to well of dry ingredients. Beat until well blended. Scoop into muffin tins. Bake for 15 to 20 minutes. Let cool on wire rack. Freeze unused portions. For a pleasant zip, add 1/8 teaspoon of cardamom or chilli powder to your batter! For cupcakes increase sugar by 1 cup. Optional Icing: Cream 1 cup icing sugar together with butter, milk, almond extract and cocoa powder. Continue to beat, adding 2 more cups of icing sugar until smooth and fluffy. Ice muffins when cool. Icing can be frozen.

Steps:

• 1. Preheat oven to 400 degrees. Prepare muffin pan (I use butter, you can use spray, if you like.).
• 2. Melt butter until soft. (in oven, microwave, or in a small pyrex bowl on the coffee pot warming element. if it's already warm -- but warning those coffee makers really eat the energy/electricity).
• Add the almond and vanilla extract together with the butter while it's melting for a heavenly scent, adding maple syrup; this allows inredients to infuse, enhancing flavors.
• 3. Once melted, add eggs and milk (All wet ingredients).
• 4. In separate mixing bowl sift flour, cocoa, baking powder,salt.
• 5. Pour dry into wet ingredients, mixing gradually. (Don't forget the eggs if you have the butter, maple syrup, and extracts melted together on their own).
• 6. Fill each muffin holder to about 3/4. Bake for about 15 - 20 minutes, testing with toothpick. (My oven is more efficient than my sisters, so do test)
• 7. Once done, leave in muffin tin for at least 5 minutes before removing from pan.
• Enjoy!

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips., Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.