These chocolate muffins are made with almond butter and natural sweeteners. They are gluten-free and perfect for breakfast or a snack.
Key takeaways
- The almond butter provides fat and binding, creating a naturally dense and fudgy texture without flour.
- Applesauce adds moisture and tenderness, contributing to a moist crumb.
- Baking soda is crucial for leavening, but expect a denser rise compared to traditional muffins.
- Don’t overbake; aim for moist crumbs on a toothpick to maintain gooeyness.
Gooey Chocolate Almond Muffins
Ingredients
Method
- Preheat the oven to 3500F. Line a cupcake pan with paper liners.
- In a large glass bowl, combine almond butter, applesauce, coconut sugar, cocoa powder, eggs, maple syrup, baking soda, and salt. Mix with a hand mixer until smooth.
- Gently fold in the chocolate chips until just incorporated. Divide the batter evenly into the prepared cupcake pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
– If your muffins are browning too quickly, loosely tent the pan with foil for the last 5-10 minutes of baking.
– Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
– Doneness: A toothpick inserted into the center should come out clean, without any wet batter. If it’s gooey, bake for a few more minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Science Behind the Gooeyness
The magic of these chocolate almond muffins lies in a few key interactions. Firstly, the almond butter acts as a primary binder and fat source. Unlike traditional flour-based muffins, the protein and fat content in almond butter contribute to a denser, fudgier texture. When combined with the liquid ingredients (applesauce, maple syrup, eggs), it forms an emulsion that holds together without gluten development. The applesauce provides moisture and a touch of sweetness, while also helping to create a tender crumb. Coconut sugar, with its slightly larger granule size compared to granulated sugar, dissolves during baking but can contribute to a chewier texture. Baking soda, activated by the acidic components (cocoa powder and potentially trace acidity in applesauce), produces carbon dioxide gas, which aids in leavening. However, without gluten to trap these gases effectively, the rise will be more subdued, leading to a denser, muffin-like brownie. The final addition of chocolate chips creates pockets of melted chocolate, enhancing the overall gooeyness and rich chocolate flavor.
Troubleshooting
- Muffins are dry: This can happen if the almond butter is very stiff or if over-baked. Ensure your almond butter is well-stirred and at room temperature. Avoid baking past the point where a toothpick inserted into the center comes out with moist crumbs attached, not completely clean.
- Muffins are too dense/gummy: Overmixing can develop toughness even without gluten. Mix only until the ingredients are just combined. Also, ensure your baking soda is fresh; expired baking soda won’t provide adequate lift.
- Muffins don’t rise much: These muffins are naturally denser due to the lack of flour and gluten. Ensure your baking soda is active. Using natural cocoa powder (which is acidic) can help activate the baking soda more effectively than Dutch-processed cocoa.
- Almond flavor is too strong: While almond butter is a primary ingredient, if you find the flavor overpowering, ensure you are using a mild, creamy almond butter. You could also try adding a teaspoon of vanilla extract to complement the chocolate and almond notes.
Substitutions
- Almond butter: Peanut butter or cashew butter can be used. Expect a slightly different flavor profile and potentially a slightly different texture depending on the fat content of the nut butter.
- Coconut sugar: Brown sugar or even granulated sugar can be substituted. Brown sugar will add a touch more moisture and a caramel note. Granulated sugar may result in a slightly crisper edge.
- Maple syrup: Honey or agave nectar can be used. Honey will impart a distinct flavor, while agave is more neutral. Adjust sweetness slightly if needed.
- Chocolate chips: Chopped dark chocolate or milk chocolate can be used. White chocolate chips will also work but will offer a different sweetness and flavor contrast.
Pro tips
- For extra chocolatey goodness, gently fold in an additional 1/4 cup of chocolate chips just before baking.
- If your muffins are browning too quickly, loosely tent the pan with foil for the last 5-10 minutes of baking.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
- Doneness: A toothpick inserted into the center should come out clean, without any wet batter. If it’s gooey, bake for a few more minutes.
Whip up a batch of these wholesome chocolate almond butter muffins and enjoy a truly satisfying treat. Perfect for meal prep or a quick indulgence!
Frequently asked questions
Can I use a different nut butter?
Yes, peanut butter or cashew butter are good substitutes. They will alter the flavor profile slightly but should provide similar binding and fat content, resulting in a comparable texture.
How do I ensure they are gooey and not dry?
Avoid overbaking. Check for doneness when a toothpick comes out with moist crumbs attached. The natural moisture from the applesauce and almond butter is key to their gooey texture.
Why are these muffins so dense?
These muffins rely on almond butter and eggs for structure, not flour and gluten. This naturally results in a denser, fudgier texture, similar to a brownie.
Can I make these vegan?
To make them vegan, you would need to replace the eggs with a suitable binder like flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) and ensure your chocolate chips are dairy-free.
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