Healthy Chocolate Muffin Tops
These super light and fluffy healthy chocolate muffin tops are the perfect snack or dessert. They are lower in sugar, made with whole wheat flour and are dairy free.
Equipment
- Cookie Sheet
Ingredients
- 1/4 cup cocoa powder
- 2/3 cup almond flour
- 2/3 cup whole wheat flour
- 1 tsp vanilla
- 1/4 cup coconut oil melted
- 1 egg
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp baking soda
- sea salt
Instructions
- Preheat the oven to 350°F
- In a large bowl, combine the cocoa powder, whole wheat flour, almond flour and baking soda. Make sure to sift through so that there are no clumps
- In another bowl, whisk together the melted coconut oil, almond butter, egg, vanilla and maple syrup
- Pour the wet ingredients into the dry ingredients bowl and mix until well combined. Combine just enough to incorporate all the ingredients but be sure not to over combine.
- Line a baking sheet with a silicone mat or parchment paper. Roll into 1 inch balls or use a cookie scoop to place on a lined baking sheet. Slightly press down on each muffin top (tip: use a spoon dipped in water to smooth out the muffin tops without sticking)
- Bake for 10-12 minutes and top with flaky sea salt. Let cool for 10 minutes on the baking tray, as the muffin tops will continue to bake here
Notes
- Any nut or seed butter can be used
- You may add more maple syrup if you want a sweeter muffin top
- You can use cacao powder but it will be a little more bitter
- Olive oil, melted ghee or applesauce may be used to replace the coconut oil
- I have not tested this with a flax egg but if you do, please let me know!
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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