Double Choc Muffins

 There was 10 muffins, now there are only 4.

Lucky I got in quick to snap these photos to show you these delicious muffins. They are obviously not lasting long in my kitchen, which is a good sign.

 I was always told when photographing the same item, make sure that it is an odd number. Eg: muffins, balloons, tennis balls, whatever it is that you are taking a photo of. An odd number always looks better. So I tried only three muffins and it just didn't look right. The fourth felt left out, I was tempted to eat it, but then added it to the group of three. I will break the rule and photograph four. What do you think, have you heard of this rule?

I prefer to use almond or coconut flour, so was happy to come across this recipe that had coconut flour. I always think they seem lighter and fluffier, not so dense and flour based. What do you think, have you tried using a substitute to plain flour? The only thing you have to remember is to add baking powder, as they will not rise.

double choc muffins

Ingredients:

• 1/4 cup nut butter of your choice (almond butter, peanut butter, etc)
• 2 tbsp. coconut oil, melted and cooled
• 1/2 cup raw or coconut sugar (you can also substitute maple syrup-but add 1-2 extra tbsp. coconut flour if you do)
• 1 tbsp. vanilla extract
• 2 eggs, room temperature
• 1 cup almond milk (or preferred variety of milk), preferably at room temperature
• 1/2 cup coconut flour 
• 2 tsp. baking powder
• 1/3 cup unsweetened cocoa powder or raw cacaro powder
• 1/3 cup dark chocolate chips or raw cacao nibs like I used

Method:

• Preheat oven to 180 degrees. Prepare a 12 cup muffin tin with cupcake liners.
• Using an electric mixer, beat together the nut butter, coconut oil, sugar, and vanilla. 
• Beat in the eggs, one at a time and then continue mixing for another minute until smooth.
• Mix in milk on low speed until combined.
• In a small bowl, whisk together the coconut flour, baking powder, and cocoa powder. Slowly add to the wet ingredients and mix on low until smooth.
• Fold in the chocolate chips.
• Evenly distribute the batter between the prepared muffin cups.
• Bake 18-20 minutes, until a toothpick inserted into the centre of a muffin comes out clean (crumbs are fine, just not gooey).
• Let cool for 5 minutes and then transfer the muffins to a wire rack to continue cooling. 

Are you a keen baker?

I always like to have something homemade on hand to snack on at home, whether it be bliss balls, a banana bread or simple muffins. 

What is your 'go to' recipe that you always make for snacks? I am always looking for new inspiration, do share!

Oh and in exciting news, I bought a Thermo cooker and have officially joined the Thermomix club. So if you have any great Thermie recipe books, blogs or recipes I need to know about then be sure to leave a comment below or tag me on social media. I am SO excited to get cooking!

Happy baking! :)

PS: how cute is the flamingo tea towel? With the greenery of my indoor fern, it almost looks like it is peeking out of the jungle!

Follow Glamour Coastal Living:

 INSTAGRAM // FACEBOOK // PINTEREST // SHOP