Chocolatey Brownie Muffins Recipe
These Chocolatey Brownie Muffins are a deliciously rich and healthy treat, perfect for breakfast or a snack. Made with wholesome ingredients like almond flour, Greek yogurt, and raw honey, they bring together the fudgy texture of brownies in a convenient muffin form. Naturally sweetened and packed with cocoa and dark chocolate chips, these muffins are both satisfying and nourishing.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 3 large eggs, room temperature
- 1/3 cup raw honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted then cooled
Dry Ingredients
- 1 1/2 tsps baking powder
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cacao powder
Add-ins
- 1/3 cup mini dark chocolate chips
Instructions
- Preheat and prepare muffin tray: Preheat your oven to 400°F (204°C). Lightly spray a 12-cup silicone muffin tray with your choice of oil, such as avocado oil spray, to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the room temperature eggs, raw honey or pure maple syrup, plain Greek yogurt, vanilla extract, and the melted then cooled grass-fed butter (or ghee/coconut oil) until fully combined.
- Combine dry ingredients: In a separate bowl, whisk the baking powder, almond flour, and unsweetened cacao powder thoroughly until evenly mixed.
- Combine wet and dry mixtures: Pour the dry mixture into the bowl with the wet ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Fold in chocolate chips: Carefully fold in the mini dark chocolate chips evenly throughout the batter.
- Divide batter and bake: Evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the muffins are set.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tray for a few minutes before transferring to a wire rack to cool completely. Serve once cooled for best texture.
Notes
- Use room temperature eggs to ensure better mixing and texture.
- Choose a silicone muffin tray for easy removal or thoroughly grease your muffin tin.
- If you prefer, substitute almond flour with another nut flour, but note it may alter texture.
- Mini dark chocolate chips distribute more evenly throughout muffins for balanced chocolate bursts.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- These muffins freeze well; wrap individually and thaw at room temperature before eating.
Keywords: Chocolatey Brownie Muffins, gluten free muffins, healthy muffins, almond flour muffins, chocolate muffins, low sugar dessert, breakfast muffins
Find it online: https://cookwithruby.com/chocolatey-brownie-muffins-recipe/
