Lightened-Up Double Chocolate Muffins {Dairy-Free}
Light and tender double chocolate muffins that still taste like a treat, but without the guilt!
- Cook Time: 18 minutes
- Total Time: 18 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 4 1/4 ounces (1 cup, spoon and level) whole wheat pastry flour
- 4 ounces (1 cup) almond flour
- 1 3/4 ounces (1/2 cup) dutch-process cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 3/4 ounces (1/2 cup packed) brown sugar
- 2 ounces (1/4 cup) unrefined coconut oil, melted and briefly cooled
- 1 whole egg plus 1 egg white
- 6 3/8 ounces (3/4 cup) almond milk*
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 7 ounces chopped bittersweet chocolate, divided**
Instructions
- Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray.
- In a bowl, whisk together the pastry flour, almond flour, cocoa, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil and brown sugar to combine. Beat in the whole egg and egg white one at a time, until smoothly incorporated. Beat in the almond milk and extracts until smooth.
- Add the dry ingredients to the wet and fold in just until evenly incorporated. Fold in 5 1/2 ounces of chopped chocolate to disperse in the batter.
- Divide batter evenly between the prepared muffin cups and smooth tops as needed. Sprinkle tops with the remaining 1 1/2 ounces chocolate.
- Bake muffins in preheated oven for 10 minutes, and then reduce heat to 350ºF and bake another 5- 10 minutes, until a toothpick inserted into the center of one comes out clean or with just a few moist crumbs; be careful not to overbake.
- Cool muffins in pan for about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
*I used Silk Original Almond Milk, but feel free to use what you have on hand.
**Use dairy-free chocolate to keep the muffins dairy-free.