CHOCOLATE ALMOND MUFFINS
Looking for a healthier alternative to muffins? Try my chocolate muffins made with almond flour and cocoa powder.
Provided by CityDoors
Categories Toddler Friendly
Time 20m
Yield 16 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix together dry ingredients. Add wet ingredients and combine until well blended. Fill greased muffin tins about halfway and bake for 15 minutes, or until toothpick comes out clean. Enjoy!
Nutrition Facts : Calories 100.8, Fat 7.1, SaturatedFat 4.1, Cholesterol 61.8, Sodium 114.5, Carbohydrate 8.8, Fiber 0.4, Sugar 8, Protein 1.9
CHOCOLATE ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
ALMOND JOY MUFFINS
I own a small cafe, and I started making muffins for breakfast....I love toasted almonds and chocolate chips, and then I thought of the almond joy bar and said....hmm, I think I will add some coconut and call them Almond joy.....my customers love them, and I'm happy:)
Provided by toulamoo
Categories Breakfast
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl beat the egg. Add the milk, oil, and vanilla.
- Add the wet to dry ingredients and mix (do not over mix).
- Add the sour cream to the mixture until smooth.
- Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
- Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.
Nutrition Facts : Calories 577.7, Fat 23.1, SaturatedFat 9, Cholesterol 38.8, Sodium 424.9, Carbohydrate 88.8, Fiber 3.6, Sugar 50.9, Protein 9.3
COCONUT ALMOND MUFFINS
Almonds, coconut and chocolate chips are the start of a great muffin. Sara Tatham's almond-flavored muffins are tender and delightful. "They have become a great favorite with my family," she writes from Plymouth, New Hampshire.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips., Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 357 calories, Fat 19g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 301mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP, COCONUT ALMOND MUFFINS
This recipe is a staple in our house, since my kids would hate me if I ever stopped making it! I make at least once a week to keep them happy! It goes great with scrambled eggs or just by themselves. Sometimes I will double the chocolate chips and use 1/2 cup instead of 1/4 and it makes it a little more gooey.
Provided by alhardin
Categories Breads
Time 30m
Yield 9 muffins, 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
- Mix into dry ingredients.
- Fold in chocolate chips and coconut.
- Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
- Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
- Serve while still warm and enjoy!
CHOCOLATE ALMOND MUFFINS RECIPE - (4.6/5)
Provided by á-35703
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F. Grease muffin tins or use paper liners. Combine dry ingredients in bowl. Add wet ingredients to well of dry ingredients. Beat until well blended. Scoop into muffin tins. Bake for 15 to 20 minutes. Let cool on wire rack. Freeze unused portions. For a pleasant zip, add 1/8 teaspoon of cardamom or chilli powder to your batter! For cupcakes increase sugar by 1 cup. Optional Icing: Cream 1 cup icing sugar together with butter, milk, almond extract and cocoa powder. Continue to beat, adding 2 more cups of icing sugar until smooth and fluffy. Ice muffins when cool. Icing can be frozen.
CHOCOLATE-ORANGE-ALMOND MUFFINS
Another gem from the Women's Weekly 'Cupcakes' book, this is a dark chocolately orange muffin with almond overtones. Elegant, full of flavour and popular with both young and old. Note that as this is with Australian metric cups I have included the gram weight as well.
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven to moderately slow (170ºC) and line a 12-hole muffin tin with paper liners.
- Combine chocolate, rind and juice in a small saucepan; stir over low heat until smooth.
- Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
- Stir in sifted flour and cocoa powder, almond meal and warm chocolate mixture.
- Divide among the muffin holes smoothing the surface of the muffins.
- Bake for approximately 25 minutes depending on your oven. Test with a skewer to be sure.
- Cool and dust with icing sugar to serve.
- Note: These can be iced if you like, I suggest Recipe #89207.
Nutrition Facts : Calories 212.1, Fat 11.5, SaturatedFat 6.2, Cholesterol 51.3, Sodium 151.8, Carbohydrate 27.3, Fiber 1.8, Sugar 19.1, Protein 3.4
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