I stumbled across this recipe when trying to adapt a gluten-free pancake recipe for the dietary restrictions of some autoimmune clients I work with (visit my time-tested pancake recipe here) and the pancakes did NOT turn out the first time, lol.
So I’m sitting there, staring at this big bowl of useless batter, wondering how I can not waste it…
And cocoa pops into my head. Because chocolate can save almost anything, right?
Well, that huge failure of an AIP pancake recipe turned into one heck of a delicious and decadent chocolate muffin recipe. These muffins are moist, fluffy, and just sweet enough. You can add icing or jam or whatever, but these babies don’t even need it.
Makes 12 muffins
- ½ cup coconut flour
- ¼ cup almond flour
- ½ cup all purpose flour (for gluten free, sub with ½ cup brown rice flour plus 1 tbsp arrowroot starch or your preferred GF flour blend)
- 3 tbsp arrowroot starch
- 1 tbsp tapioca flour
- 1 tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ⅓ cup cocoa
- ¼ cup raw or coconut sugar
- 2 cups plant-based milk
- 1 tbsp oil
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar (can use coconut vinegar or lemon for dietary restrictions)
Preheat the oven to 375F and line 12 muffin cups with parchment cups.
In a large glass bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together all of the wet ingredients.
Fold half of the dry ingredients into the wet using a wooden spoon or silicon spatula and mix until just combined. Fold in the remaining dry ingredients and mix together until just combined (some lumps are okay).
Spoon batter into muffin cups filling each about ⅔ of the way full (muffins will rise).
Bake at 375F for about 25 minutes. Let cool for 15 minutes before serving.