I am always looking for healthy alternatives that taste yummy and that can address that darn sweet tooth. This week, I made these and they are DELICIOUS (& super easy to make)!
The recipe below is the original recipe, so that you can decide how you want to make them.
After trying the original, I decided to make them even a bit healthier: I cut the sugar and maple syrup in half, and only sprinkled a few mini chocolate chips on top (none inside the batter). Still totally yummy.
Happy baking!
INGREDIENTS:
1 cup creamy almond butter
1/2 cup pumpkin pumpkin puree (or shredded zucchini)
1/4 cup cocoa powder
2 whole eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup dark chocolate chips, plus more for topping
DIRECTIONS:
Preheat the oven to 350ºF and line a muffin tin with 12 baking cups (I greased the pans with coconut oil instead).
In a large bowl, stir together the almond butter, pumpkin, cocoa, eggs, baking soda, salt, vanilla, coconut sugar, and maple syrup.
Once a smooth, thick batter is formed, fold in the dark chocolate chips.
Divide the batter among the 12 cups, then top each one with a sprinkling of extra dark chocolate chips, if desired.
Bake at 350ºF until the muffins have risen, and the edges are firm to a gentle touch, about 20 minutes.
Allow the muffins to cool completely before serving. Store any leftovers at room temperature, uncovered, for up to 4 days, or in the fridge for up to a week (not that they lasted long enough for that!). ☺️