Cherry Chocolate Almond Mini Muffins
Adapted from Texanerin Baking
These little chocolate muffins made with almond flour have a dense, almost fudgy texture. The dark chocolate sensation hits you first, then there’s a hint of cherry flavor and then your tongue lingers on the amazing texture that only almond flour can create. They are grain free and sweetened with honey, high in protein and good fats and surprisingly filling for a tiny little muffin-ling.
You guys, I pride myself on balance in my life (and my recipes), but it seems like forever since I’ve posted anything sweet! I’ve been eating veggies like a freaking rabbit … don’t get me wrong, I love veggies and I’ve had a grand time exploring new ways to use veggies to lighten up calorific recipes, but … sometimes you need a little decadence, a little chocolate. When I saw this recipe from Texanerin Baking, I couldn’t resist. The texture of those muffins was calling to me. When I read her description of these muffins, my mind wandered back to the dense, moist feeling of that amazing rhubarb almond cake I’d made years ago. I knew exactly what the magic of almond flour does for cakes and couldn’t wait to try it in a muffin.
But alas, I only had half a banana in the house … she mentioned in her post that the muffins had a noticeable banana flavor, so I decided I needed to find a good substitute. I went searching in my freezer and I stumbled across some drunken frozen cherries that I had stuck in my freezer a while ago after doing a cherry infused vodka. Yes! What’s better than chocolate and cherries? It worked like a dream … and I am so happy to have found a good use for those cherries. You don’t have to use drunken cherries. Fresh or frozen cherries will work as well, just make sure they are pitted!
The great thing about making these as mini muffins is that they are only 28 calories apiece! Just two of them totally filled me up … and I wasn’t hungry for many many hours later. I took some to my yoga class this morning and shared them. My yoga friends were thrilled, which made me happy. I think I’ll take a few over to the neighbor, too, as a thank you for shoveling the snow off my sidewalk. Spread the chocolate love!
- 1/2 of a very ripe banana
- About 7 oz (200 g) fresh or frozen cherries (thawed)
- 1/3 cup honey
- 2 teaspoon vanilla extract
- 2 eggs
- 1/4 cup coconut oil, melted
- 7.1 oz (200 grams or ~2 cups) almond flour
- 3 tablespoons coconut flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup good quality dark chocolate chips
- additional mini chocolate chips for sprinkling, if desired
- Preheat the oven to 350 F. Line a mini muffin tin with mini cupcake liners.
- In a mini food processor, process the cherries with the banana until the mixture forms into sort of a sauce texture.
- In a large mixing bowl, mix together the cherry mixture with the honey, vanilla, eggs and coconut oil. Stir in the flours, cocoa powder, baking soda and salt and stir until well mixed. Add the chocolate chips and stir a little more.
- Fill the mini muffin cups with the batter, sprinkling the tops with mini chocolate chips, if desired.
- Bake at 350 F. for 15 - 18 minutes or until a toothpick comes out clean. Let them cool for a few minutes before removing from the pan.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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