Grain-Free Chocolate Muffin (Gma’s Recipe)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 muffins
What is One Serving: 1 muffin
Calories & Macros per Serving: Calories: 219 Fat: 17g Carbs: 13g Protein: 6g
Ingredients (more than 5 ingredients, but worth it):
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1/4 cup melted coconut oil
3 eggs
1/4 tsp salt
1/2 tsp baking powder
1/2 cup chocolate chips (optional)
Optional Frosting:
1/2 cup cream cheese (softened)
4-5 tbsp maple syrup
1 tbsp unsalted butter (softened)
Instructions:
Preheat Oven: Heat oven to 350°F (175°C). Grease muffin tin or line with muffin liners.
Mix Batter: Combine all muffin ingredients (except chocolate chips) until smooth. Fold in chocolate chips if using.
Bake: Fill muffin cups about 3/4 full. Bake for 15 minutes or until a toothpick comes out clean.
Cool: Allow muffins to cool 5 minutes in the tin, then transfer to a rack to cool completely.
Frosting Instructions: Blend cream cheese, maple syrup, and butter until smooth. Adjust sweetness as needed. Frost cooled muffins.
Tips:
Intense Chocolate: Substitute regular cocoa with dark cocoa.
Mix-Ins: Add nuts or dried fruits for variety.
Storage:
Refrigerate muffins in an airtight container for up to 5 days or freeze for up to 2 months.
Best Freezing Method:
Without Frosting:
Let muffins cool completely.
Wrap individually in plastic wrap or store in an airtight container.
Freeze for up to 2 months.
To eat, thaw at room temperature or warm in the microwave for 15-20 seconds.
With Frosting:
Place frosted muffins on a baking sheet and freeze uncovered for 1-2 hours (this prevents the frosting from getting smushed).
Once solid, transfer to an airtight container or freezer-safe bag.
Freeze for up to 1 month (since cream cheese frosting doesn’t freeze as well long-term).
Thaw in the fridge overnight before eating.
If you plan to freeze for more than a month, store the frosting separately and frost muffins after thawing for the best texture.