I love Sunday dinner with family and what I have learned is that it dinner and dessert at these family dinners don't have to be unhealthy to be tasty and satisfying. This past Sunday, my Mom had a delicious dinner prepared that consisted of a home made organic rotisserie chicken, chickpea artichoke salad, and roasted red potatoes. As with anything cooked by mom, it was out of this world delicious, however, my favorite part of it was the dessert. While we don't always have dessert, today, mom brought out a plate of fruit and muffins. These muffins were made from Wegmans brand Almond flour she found at Wegmans in Rochester, NY.
My attention was on the muffins. This is because my Mom had mentioned these muffins were made without flour and no granulated sugar. At first, I really did think that they would be dry and flavorless but these muffins were just incredible and the exact opposite of what I first had thought. My first bite into these Almond Flour Muffins was one to remember. Moist and packed with flavor and just the right amount of sweetness is how I would describe these muffins.
The muffins that my mom made were not the same exact recipe that I am sharing but they were an inspiration and an idea for what I recreated using the recipe that she shared with me. In my recipe that I tested and recreated, I made them chocolate and adjusted the sweetener and the amount of sweetness and decided to share my recipe with you.
These Chocolate Almond Flour Muffins are moist, filling, and a delicious lower carb breakfast or snack option. They are made with almond flour and natural sweetener, making them whole food friendly.
Muffins are a great grab and go breakfast or snack idea, however, they are often times loaded with sugar and white flour. If you are looking for a more wholesome option, this recipe is for your. You won’t believe they are made without granulated sugar and flour because they are the perfect sweetness and oh, so moist!
How to make Chocolate Almond Flour Muffins
These are super easy to make and it involves 4 basic steps.
- Mix together wet ingredients
- Sift in dry ingredients in the wet ingredients and mix it all together
- Scoop batter into muffin liners
How to store Chocolate Almond Flour Muffins
The muffins should be stored in an air light container at room temperature for up to 4 days. I found that when refrigerating these muffins, they dried out slightly.
Can these muffins be frozen?
These muffins do well being frozen and are great for meal prep.
Adding nuts or chocolate to the muffins.
There is some room for creativity with these tasty muffins to adjust to individual taste and preference. You can add mini chocolate chips or chopped nuts of choice. To this recipe, add 1/2 cup of chocolate chips or chopped nuts of choice to the recipe and mix in the batter.
- ⅔ cup applesauce no sugar added
- 4 tbsp pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp coconut oil melted
- 2 tsp apple cider vinegar
- ½ cup cocoa powder
- 1 ½ almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the applesauce, egg, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
- Add the almond flour, baking powder, baking soda, and salt. Mix until combined.
- Scoop about 1/4 cup of the muffins into each muffin liner.
- Bake for 20-22 minutes or until a toothpick inserted into the muffins comes out clean.
- Remove from oven and transfer onto a cooling rack to cool completely.