Quick and easy chocolate mini-muffins with a light and fluffy structure, and a rich, lingering taste. These made the perfect little companions to go with a hot drink. They are not heavy on oil or sugar, well at least they weren’t until I topped some of mine with coconut whipped cream but I am entitled to turn my muffins into cupcakes on heavy workout days 🙂
- 1 cup all purpose flour
- ¼ cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 cup almond milk
- ⅓ cup almond butter
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
Preheat the oven to 350F (175C).
Put all the dry ingredients in a bowl, mix and set a side.
Mix the wet ingredients in a separate bowl.
Add the wet and dry mixes together and combine.
Pour the batter in mini muffin molds (total 24)
Bake for about 15-20 minutes. Keep an eye on it during baking and do the toothpick test (toothpick inserted in the middle of the cake should come out clean) to judge when it is done.