Easy Flourless Muffins, Bars & Cookies: Delicious Recipes for Healthy, Portable Gluten-Free Snacks by Drozdz Amanda

Author:Drozdz, Amanda [Drozdz, Amanda]
Language: eng
Format: epub, pdf
Publisher: Page Street Publishing
Published: 2017-02-27T16:00:00+00:00

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Double Chocolate Chip Streusel Muffins

GLUTEN-FREE, DAIRY-FREE OPTION *

Unlike regular double chocolate muffins that have the chocolate chips mixed right into the batter, the chocolate in these light and fluffy muffins has been taken out and added to a streusel that gets sprinkled on top for an irresistible dose of chocolate crunchiness in each bite.

YIELD: 10–12 MUFFINS

FOR THE MUFFINS

1 cup (112 g) almond flour

½ cup (40 g) unsweetened cocoa powder

2 tbsp (14 g) ground flaxseed

1½ tsp (6 g) baking powder

½ tsp baking soda

¼ tsp salt

2 large eggs

¼ cup (59 ml) unsweetened applesauce

¼ cup (64 g) almond butter

6 tbsp (128 g) honey

1 tbsp (15 ml) vanilla extract

FOR THE STREUSEL TOPPING

¼ cup (50 g) coconut palm sugar

2 tbsp (12 g) almond flour

2 tbsp (30 ml) coconut oil, melted

2 tbsp (10 g) old-fashioned rolled oats

½ cup (90 g) mini chocolate chips (* for dairy-free, use vegan chocolate chips)

Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.

Add the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and pulse a few times until all the dry ingredients become well combined.

Add all of the remaining muffin ingredients, and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, as necessary.

Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Prepare the streusel topping by combining the sugar, flour and coconut oil in a small bowl. Stir in the oats and chocolate chips. Divide the topping evenly among all the muffins.

Bake for 24–26 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

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