Chocolate chunk muffins
This post was created in partnership with Bob's Red Mill.
HAPPY SUNDAY, BABES.
I’m here, surprisingly, with muffins (up until a few days ago, I had every intention of coming to this space with a recipe for overnight oat bites). Not surprisingly, muffins that are sweetened with one of my favorites from Bob’s Red Mill: COCONUT SUGAR. I feel like I’ve talked about coconut sugar enough for you guys to know that I, uhh, really like the stuff. But it’s worth repeating for those of you who still haven’t come around: the flavor profile of coconut sugar is truly out of this world. OUT OF THIS WORLD. It will make your cookies better (currently working on a chocolate chunk walnut cookie recipe). Your caramel sauce better. Your muffins better. And, rumor has it, it will make your banana bread better, too (haven’t tried it yet so I can’t confirm).
What I’m trying to say is that if there was a sweetener to end all sweeteners, coconut sugar would be it - and I say that as someone who used to roll their eyes at the stuff but has, clearly, since come around. ;)
Let’s have a quick chat about these muffins. First of all, they’re good. Like, shockingly good. Especially when you take into account that they’re both dairy and gluten free. I actually wasn’t planning on making them gluten free but then I discovered an abundance of almond flour in our cupboard and figured I should probably start working through it since it expires later this year. I didn’t have high hopes because cakes and muffins without gluten kind of scare me but when I bit into the version that ended up being the recipe you see below, I was stunned: it was delightfully delicate in a way I never thought an almond flour baked good could be. And now I’m pushing for more almond flour baked goods on OLC in 2019. Brownies! Cakes! ALL THE THINGS. Laden with almond flour. And coconut sugar, too, of course.
ONE LAST THING BEFORE I FORCE THOM TO GET OUT OF BED AND TAKE ME TO A BAKERY FOR FRESH BAGUETTES! These muffins freeze really well. If you’re the kind of person who likes to meal prep, make these on your meal prep day then toss them in the freezer. I, admittedly, enjoy eating them straight from the freezer (I knooow) but let them thaw at room temperature for a few hours and they’ll be ready to devour.
Notes: If you don’t do eggs, give this egg replacer a go (follow the instructions on the package). If you want subtly sweet muffins, stick with 1/2 cup coconut sugar; for sweeter muffins, go with 3/4 cup. I prefer my muffins subtly sweet but you do you. If you have BRM’s paleo baking flour on hand, you can use that in place of the almond flour and 1-to-1 baking flour; I’d use 3 cups (275g). If you want to use berries in place of the chocolate chunks, knock yourself out (these were going to be mixed berry muffins but then.. chocolate).
This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).
CHOCOLATE CHUNK MUFFINS
3 (155g) large eggs
1/2-3/4 cup (84-126g) Bob’s Red Mill coconut sugar (see notes above)
1/4 cup (50g) grapeseed oil
3/4 cup (165g) unsweetened vanilla almondmilk
1 teaspoon (4g) pure vanilla extract
2 1/2 cups (250g) Bob’s Red Mill super-fine almond flour
1/2 cup (70g) Bob’s Red Mill gluten free 1-to-1 baking flour
1 teaspoon fine sea salt
2 teaspoons (8g) Bob’s Red Mill baking powder
1 bar (60g) coconut sugar-sweetened salty dark chocolate, roughly chopped
You’ll also need
Sea salt flakes
Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. Beat the eggs and sugar in a large mixing bowl then whisk in the oil, almondmilk, and vanilla extract. Add the almond flour, baking flour, sea salt, and baking powder and whisk until the batter is smooth. Add the chocolate (reserve a handful of chunks to sprinkle on top) and whisk until combined. Using a 1/4 cup cookie scoop, drop the batter into the prepared muffin wells then top with reserved chocolate - and walnuts and sea salt flakes, if desired. Bake at 350˚F for 25-30 minutes, until golden and a toothpick comes out clean. Allow to cool in pan for 5-10 minutes then transfer to a wire rack to cool completely. Eat immediately or store in an airtight container - they’ll keep for 3-4 days. if you freeze them, they’ll keep indefinitely. Just thaw them on the counter for a few hours before eating.
Yield: 12 muffins