Oh man. Guys. These muffins are so yummy. If you happen to be looking for a special weekend breakfast treat, then these Paleo Chocolate Hazelnut Muffins are for you.
These muffins might just be the best dessert I've ever made. And the recipe is so simple, mostly with ingredients you have around the house. But I cannot recommend more that you use a high quality unsweetened cocoa. It makes all the difference in the flavor.
The crunch of the toasted hazelnuts pairs well with the deep chocolate flavor. Hope you all enjoy! --J
Paleo Chocolate Hazelnut Muffins
by
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Keywords: bake dessert ancestral gluten-free paleo primal almond flour unsweetened cocoa Christmas Easter July 4th Super Bowl Thanksgiving comfort food muffin American fall spring summer winter
Ingredients (10 muffins)
- 1/4 cup maple syrup
- 1/4 cup honey
- 3 pastured eggs
- 1 teaspoon vanilla extract
- 1/4 cup high-quality, organic unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 1/2 cups almond flour
- 1/2 cup dairy-free chocolate chips (I use Enjoy Life!) divided
- 2 tablespoons toasted, chopped hazelnuts
Instructions
Preheat oven to 310 degrees
Line muffin tin with cupcake liners.
Add the wet ingredients (maple syrup, honey, eggs, vanilla) to a medium-sized mixing bowl and whisk until well combined.
Add the cocoa powder, salt, and baking soda and mix together.
Add the almond flour one cup at a time and mix until combined.
Stir in 1/4 cup of the chocolate chips.
Fill baking cups about 3/4 of the way full.
Sprinkle remaining chocolate chips and hazelnuts on top.
Bake for 25-30 minutes or until a toothpick comes out clean.
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