Double Chocolate Muffins
Servings: 6 jumbo muffins
Calories: 569kcal
Ingredients
- 4 tablespoons cocoa powder
- ⅓ cup almond flour
- ⅓ cup gluten-free oat flour
- ⅓ cup potato starch
- ½ cup powdered sugar
- 7 ounces milk chocolate, broken into chunks
- ½ cup unsalted butter, cubed
- 3 large eggs
- 4 ounces chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- Sift the cocoa powder, almond flour, oat flour, potato starch, and powdered sugar into a large bowl and mix well to combine. Set aside.
- Put the milk chocolate chunks and butter in a small pan over low heat and melt gently, stirring constantly with a spoon. Remove from the heat and set aside for 10 minutes to cool. Add the eggs and mix until combined.
- Stir the dry ingredients into the chocolate mixture using an electric hand mixer. Fold in the chocolate chips.
- Spoon the batter into the liners and bake for 25 minutes.
- Cool the muffins and serve.
Notes
Tip: These freeze really well and can be kept in the freezer for up to 3 months. If you don't have a jumbo muffin pan, these can also be made in a standard 12-cup muffin tin.
Nutrition
Calories: 569kcal | Carbohydrates: 58g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 58mg | Potassium: 290mg | Fiber: 5g | Sugar: 39g | Vitamin A: 635IU | Vitamin C: 0.3mg | Calcium: 73mg | Iron: 2.6mg