I happily stumbled upon a recipe for chocolate muffins (my husband felt they were like a cupcake) that were grain free and relatively low in sugar. They're very high in protein, too. I made a few modifications to the recipe and baked some today. The original recipe used cocoa powder and more honey. I decided to use carob powder instead (since it's naturally sweet without any added sugar) and cut the honey down from 1/4 cup to 2 tablespoons. Even with the modifications, they came out great. I honestly can't believe these don't have any flour in them. They're quite amazing, and something I will definitely make again.
Preheat your oven to 350 degrees.
Using a stand mixer or hand mixer, combine the following and mix well:
1 cup plus 2 tablespoons of almond butter (or any nut butter)
3 eggs
2 tablespoons honey
1 ripe banana (cut up or mashed)
3 tablespoons carob powder
1/2 teaspoon baking soda
Stop and scrape the sides of the bowl a few times while mixing. Then stir in:
1/3 cup chopped dark chocolate
1 teaspoon of lemon juice
Oil muffin tins or line with paper. Fill muffin tins about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
1 teaspoon of lemon juice
Oil muffin tins or line with paper. Fill muffin tins about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Make 12 muffins
Note: If you don't have carob or don't like carob, simply make the following modifications:
Note: If you don't have carob or don't like carob, simply make the following modifications:
- Replace the carob powder with cocoa powder
- Reduce the nut butter by 2 tablespoons
- Increase the amount of honey by 2 tablespoons
Note: I've also successfully made these muffins with applesauce in place of the banana. I just used about 1/2 cup of applesauce. If you're using unsweetened applesauce, you might want to add 1 more tablespoon of honey to the mix as well.