Moist Chocolate Muffins
Guys. I often bake and find myself having to make a recipe two or three times to get it right. But these muffins were different. As soon as I took the first bite I new I had something there. These muffins are mosit and chocolaty, so I’m sure you’ll fall in love as soon as you try them.
Why does everyone hate the word “moist” ?
I don’t know. I really think they should aim their hate towards prickles instead. Now I love prickles, but can’t wait for 2018 and the weird pickles obsession going on down the border to be over. Forever.
How can I make my cake more moist ?
Ummm, first of all, is it more mosit or moister ? Existential quetions here, guys. But to anwser your question, subsitute half the butter for a tasteless oil. So no to olive oil, yes to sunflower or coconut for instance.
Moist Chocolate Muffins
These amazing chocolate muffins are super moist and full of flavor!
Ingredients
- 1/2 cup Flour
- 1/2 cup Almond Flour
- 1 tsp Baking Powder
- 1 Egg large
- 1 tbsp Egg White
- 3 tbsp Melted Coconut Oil
- 1/4 cup Sugar
- 2 tbsp Maple Syrup
- 1/4 cup Unsweetened Cocoa Powder
- 3 tbsp Freshly Brewed Coffee
- 1/4 tsp Sea Salt
Instructions
- In a bowl, mix all the dry ingredients together
- Beat the egg with the egg white and add to the dry ingredients
- Add the coconut oil and gradually add the freshly brewed coffee. Mix until combined.
- Bake in a pre-heated oven at 375F for 25min or until a knife comes out clean. Baking times may vary!
