Almond Chocolate Muffins
Updated: May 4
It is that time of the year when blossoming trees are everywhere.
I went for a walk this morning and found so many almond trees in full bloom that reminded me of the early Spring of the Spanish Mediterranean coastal landscape. I was so inspired I couldn’t help but honour my beautiful memories and share with you this delicious recipe that I hope you enjoy.
1 1/2 cups almond meal
1/2 cup unsweetened cocoa powder
1/2 cup raw sugar (or any other of your choice panela, stevia…)
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup vegetable oil ( I like to use cold pressed peanut oil for its balanced content of fatty acids that boost your health in a variety of ways)
1 large egg, beaten
2/3 cup sliced almonds, divided (optional) or almond blossom for decoration
Preheat the oven to 160°. Grease 12 muffin tins, or line with baking cups.
In a medium bowl, whisk together almond meal, cocoa powder, sugar, baking powder, salt and 1/3 cup slice almonds. In a large bowl whisk together the milk and the egg. Add the dry ingredients and stir just until combined. Do not over stir.
Fill the muffin cups 2/3 full. Sprinkle the top of each muffin with a pinch of sliced almonds or add some raw chocolate chips.
Bake 20 – 25 minutes, or until a wooden pick inserted into the centre comes out clean. Do not overbake.
And enjoy it!