Anything chocolate makes my taste buds dance. These double chocolate muffins combine cocoa powder and chocolate chips to give them an extra punch of chocolate flavor.
Whip up a batch for any occasion — they make for a great snack, special treat, or dessert.
Muffin Ingredients:
- 2 cups almond flour
- 1 cup oat flour (I use gluten-free)
- 2 bananas
- 1/2 cup unsweetened applesauce
- 1 cup egg whites
- 1/2 cup cocoa powder
- 2/3 cups maple syrup
- 1 cup pecan pieces
- 1.5 cups chocolate chips
Muffin Directions:
Put all ingredients, with the exception of the chocolate chips, into the bowl of your food processor. Process until very smooth. Add the chocolate chips and pulse to combine (the goal is to mix the chocolate chips in, not to pulverize them).
Using coconut oil, lightly grease 16 muffin cups (1 12-cup capacity muffin tin plus 4 cups form a second tin). Next, use an ice cream scoop or a spoon to scoop batter into the muffin cups (makes about 16 muffins).
Bake the muffins in a preheated 350 degree Fahrenheit oven for 20-25 minutes or until the tops begin to crack and a toothpick inserted into the center of a muffin comes out almost clean.
Remove from the oven and let cool for 5-10 minutes before devouring! Store left overs in the fridge!
Enjoy!
Desserts à la Mariane 