breakfast

Healthy Chocolate Muffins

When the kids got home from their first day of school yesterday I decided we would bake something yummy together. They just love being in the kitchen with me, especially my daughter Brooke. She loves to stir and taste everything! When I told them we were going to make these muffins their eyes lit up!

These chocolate muffins are a kids dream (and adult) and they would never guess they were actually healthy for them too. These muffins are something you can feel really great about feeding your kids before school or for an afternoon snack. They are packed with protein and all kinds of vitamins and nutrients. The only problem with these muffins is that you won’t be able to keep them around for very long. Your kids will be begging for these fluffy bites of chocolatey goodness! I suggest hiding a few for yourself somewhere only you can find them. These are great kept in the fridge or you can make a few batches to keep in the freezer to thaw when things get busy and you don’t have time to bake. I think they taste even better cold, but whether you like them hot or cold, you’re going to really enjoy these! Make sure to save this recipe on Pinterest on the link below, sign up for my emails to get free recipes right to your inbox, and send me a comment to let me know how you like this recipe. Happy Baking!

Healthy Chocolate Muffins (gluten-free, grain-free)

  • Servings: makes 15 muffins
  • Difficulty: easy
  • Print

A fluffy, heavenly muffin perfect to satisfy any chocolate lover

Author: Adapted from runningwithspoons.com

Ingredients

  • 1 C almond butter
  • 2 ripe bananas
  • 2 eggs
  • 1/2 C honey
  • 1/2 C unsweetened cocoa powder
  • 4 Tbsp. almond flour (recommended brand here)
  • 1 Tbsp. vanilla (recommended brand here)
  • 1 tsp. baking soda
  • 1/4 C chocolate chips plus some to drop on top (recommended brand here)
  • 2 Tbsp. water

Directions

  1. Pre-heat your oven to 375F and place 15 muffin wrappers in your pan. Place aside.
  2. Add all ingredients to your blender except chocolate chips and blend on high until you have a smooth consistency scraping down the sides of the blender when necessary. Stir in your chocolate chips by hand.
  3. Pour your batter into your muffin tins and place a few more chocolate chips on top. Bake for 10-12 minutes or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing from the pan.
  4. Store in an air-tight container  for up to a week or longer if kept in the fridge.

IMG_2808 [17121]

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