Ah yes, another chocolate recipe 🙂
Is there anything better than a biting into a moist, chocolate-y muffin? No, no there’s not.
These Chocolate Muffins remind me of those giant, fluffy chocolate muffins from Costco — muffins as big as your head and dotted with chocolate chips. Yum….and belly ache.
This Chocolate Muffin recipe, which is excerpted from my new cookbook The Recipe Hacker, is filled with nutritious ingredients rather than the grains and refined sugar in those Costco chocolate muffins. The secret ingredient is pureed beets. It’s a nutritious addition that adds natural sweetness, nutrients and really increases the moistness factor. Enjoy!
- 1 cup dark chocolate
- ¼ cup coconut oil
- ⅓ cup raw honey
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 (15oz) can beets, drained
- 1 cup blanched almond flour
- 2 Tablespoons coconut flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
- Preheat the oven to 350 degrees. Line 12 muffin tins with paper liners.
- Combine the dark chocolate, coconut oil and honey in a small pot, and place in a medium skillet in an inch of water. Place over medium heat. Stir often until the chocolate mixture becomes smooth.
- Combine the melted chocolate mixture, eggs, vanilla extract, almond extract and beets in a food processor. Pulse until smooth.
- Combine the almond flour, coconut flour, cocoa powder, baking soda and sea salt in a medium bowl. Add the dry ingredients to the wet ones in the food processor. Pulse until smooth.
- Mix the chocolate chips into the batter with a large spoon. Fill each muffin tin with batter. Bake for 20 minutes, or until baked through. Serve with a sprinkle of unsweetened, shredded coconut. Share with an unsuspecting friend and harrumph when they accuse you of using refined sugar. Enjoy!