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Chocolatey Brownie Muffins
Make today a Baking Day!
Our Chocolatey Brownie Muffins are great for snacks, or a quick breakfast on the go!
Start your day or fuel your afternoon with these scrumptious, moist Chocolatey Brownie Muffins.
Packed with protein-rich eggs, Greek yogurt, and gluten-free almond flour, these muffins will keep you full and focused. Plus, the dark chocolate chips add a delightful burst of melty chocolate flavor.
Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high number of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
What’s the difference between cocoa and cacao?
Sweetness Factor is a very personal taste preference, so you may want to use more or less raw honey or pure maple syrup, depending on YOUR family’s specific taste preferences.
12 muffins
Ingredients:
- 3 large eggs, room temperature
- 1/3 cup raw honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted, then cooled
- 1 1/2 tsps baking powder
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cacao powder
- 1/3 cup mini dark chocolate chips
Instructions:
Preheat your oven to 400 degrees f. and very lightly spritz a 12 cups silicone muffin tray with oil of your choice (I used avocado oil spray).
In a large bowl, stir together your room temperature eggs, honey, yogurt, vanilla, and the melted then cooled butter.
In a second bowl, whisk the baking powder, almond flour, and cacao powder until combined.
Add your dry mixture over the egg mixture and stir just until combined.
Fold in the chocolate chips. Divide your batter equally among your 12 muffin cups.
Bake for 18-20 minutes or just until the center is set and a toothpick comes out clean.
Allow the muffins to cool before serving.
Enjoy!
❤️Rachel
Ingredients
- 3 large eggs, room temperature
- 1/3 cup raw honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted, then cooled
- 1 1/2 tsps baking powder
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cacao powder
- 1/3 cup mini dark chocolate chips
Instructions
- Preheat your oven to 400 degrees f. and very lightly spritz a 12 cups silicone muffin tray with oil of your choice (I used avocado oil spray).
- In a large bowl, stir together your room temperature eggs, honey, yogurt, vanilla, and the melted then cooled butter.
- In a second bowl, whisk the baking powder, almond flour, and cacao powder until combined.
- Add your dry mixture over the egg mixture and stir just until combined.
- Fold in the chocolate chips. Divide your batter equally among your 12 muffin cups.
- Bake for 18-20 minutes or just until the center is set and a toothpick comes out clean.
- Allow the muffins to cool before serving.
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