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Mocha Muffins with Chocolate Chunks (P3)
By: drhumble
For a low carb breakfast treat or snack, you won't believe how good these taste! Chocolate and coffee come together in an almond flour muffin that isn't overly sweet or cakey.
Details
Ingredients
- 1 tablespoon instant coffee granules
- 1/4 cup Hot Water
- 1.5 cups Almond Flour
- 1/2 cup flax seed meal
- 1/4 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 cup butter, melted
- 3 Egg's lightly beaten
- 1 tablespoon Stevia to taste
- 100 grams Lindt or Ghirardelli high-cacao chocolate bar, chopped
Directions
Preheat oven to 350F, and grease 12 cup muffin tin.
Mix coffee granules and hot water and stir to dissolve. Set aside to cool.
In a medium bowl, combine almond flour, flax meal, cocoa and baking powder.
Add melted butter, eggs, coffee and sweetener and stir well to combine. Add in chopped chocolate and mix to distribute throughout batter.
Divide batter between muffin cups. Bake for 12-14 minutes, or until set.
Immediately upon removing from the oven, run sharp knife around outside of each muffin to loosen from pan. Let cool 5-10 minutes, then remove to wire rack and cool completely
Number of Servings: 12
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