If you enjoy coconut and chocolate, break out the muffin tin and preheat the oven because this mini-muffin recipe is for you! Their flavor draws on that of a macaroon, and due to their richness, one mini-muffin is all you need to feel satisfied. They also happen to be flourless (good news for all the gluten-free folk!) and jam-packed with nutrients, making them a winner in my book.
Also, with Passover only a few days away, these muffins would make a great addition to the dessert table! Just be sure to use real maple syrup (not the fake stuff made with high fructose corn syrup) so that they're kosher for Passover.
To make these chocolate chip mini-muffins by
Chocolate Covered Katie, you'll need: (makes 9 muffins)
- 1 cup almond meal
- 2 tablespoons ground flaxseed
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons chocolate chips (you can use less if desired, or they can be omitted altogether)
- 1/4 cup water
- 2 tablespoons pure maple syrup
- 2 tablespoons virgin coconut oil
- 2 tablespoons white vinegar (can be subbed with apple cider vinegar)
Preheat the oven to 280 degrees and grease a mini-muffin tin (if you don't have one, you can always use a normal muffin tin, as I did). Combine all dry ingredients into one bowl and the wet into another. Mix the contents of each bowl well and then combine into one bowl. Mix until all is evenly distributed throughout the mixture and distribute the dough into 9 of the tin's cups.
Pop the tin into the oven and immediately increase the temperature from 280 to 325 degrees. Bake for 22 minutes, and once ready, set them out to cool before eating!
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