These Double Chocolate Almond Butter Swirl Muffins are the best morning treat! Gluten Free, Dairy Free, Grain Free, these make an ideal breakfast, tasty snack or indulgent dessert!
I've never been 100% sold on the idea of chocolate, but if there was ever a recipe that was going to change my mind - This. Is. IT. These Paleo cupcakes are a HUGE exception to my dislike for chocolate. I can't begin to tell you how good these muffins are and I'm not really sure you'd believe me without making them for yourself. But, I'm going to try and tell you a few of the reasons these swirled muffins are the absolute tits (aka really awesome.)
Unlike some Paleo baked goods this one is REAL easy to make. A lot of recipes have intense steps that you have to do before you can combine the wet and the dry ingredients like letting them come to room temperature, sifting everything, using 12 different bowls or doing four cartwheel wearing a red shirt backwards. Reason number one this recipe rocks is that you throw pretty much everything in a bowl together all at once and mix. Seriously. The almond butter stays out so you can swirl it on top later and I have you hold the chocolate chips until it's mixed. I suggest that because trying to get the clumps out of batter that has intentionally clumping ingredients (chips) in it is beyond frustrating. I can't be the only one to think that. So yeah, you mix all these together and then divvy them out into the muffin tins. They don't rise substantially so you fill as much as you want and just leave enough room in the top to add the almond butter (or nut butter of your choice!)
The almond butter drop doesn't even have to be perfect. In fact, I think it's better if it's not. Once you have the drop on the muffin, you swirl it around with a toothpick or knife and that's it. Personally, I think that if you drop it in a slightly different area on each muffin, then it looks neater once swirled. After that, you pop it in the oven to back and voila! You're done.
Another reason you're going to love these muffins is the texture and flavor. I've said before that my boyfriend hasn't been the biggest fan of Paleo baked goods. He was never really sold on the idea until around the time I made my Fudgy Pumpkin Pecan Brownies and he declared that his favorite dessert. Well, when I gave him these muffins, he promptly ate FOUR of them and then told me they were the best recipe I've made. EVER. So you could say they are pretty good.
Gluten Free muffins can sometimes be dry or have a weird texture or fall apart when you try to eat them. These muffins don't have any of those problems. They are moist, hold together and pretty much melt in your mouth with flavor. The almond butter balances the sweetness of the double chocolate enough that they are great for breakfast but you could use them for cupcakes too. The swirled design on top makes them nice to look at so you don't even have to worry about frosting them if you go that route!
Whether you are a chocolate fiend or just dabble in the flavor every once in awhile, you'll be impressed by these grain free muffins. Make a batch to share immediately or freeze them to eat over the next few weeks (if they last that long)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 4 lg eggs
- 1/2 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 3/4 cup coconut milk
- 3 tsp apple cider vinegar
- 3/4 cup dairy free chocolate chips
- almond butter