Fudgy Chocolate Muffins

February 07, 2016 0 Comments

Fudgy Chocolate Muffins

A healthy muffin recipe has been another one that's taken some time to master. You want your muffins to still taste like a treat and be somewhat nutritious but without excessive sugar and the bloat you can get from processed flours.

I have played around with various flours over the years. Using solely almond usually produces a slightly burnt looking muffin, coconut is often a little too dry and buckwheat can be really dense. Pairing a couple of your favorite flours will not only up your nutritional profile but also create a desired density.

For these guys I used a mixture of almond, buckwheat and tapioca. Buckwheat flour is ridiculously cheap and gives these muffins a great taste. The coconut oil keeps them soft and fudgy, and the rice malt syrup adds enough sweetness without blowing your fructose and sugar levels through the roof.

For the serious chocolate lover, you can make these muffins even more satisfying with a hint of chocolate chips. Just imagine the slightly warmed, fresh out of the oven, gooey surprise with a nice cup of tea. Perfection!


Fudgy Chocolate Muffins

Prep time Cook time 28 - 30Total time Yield: 12 Muffins


150g Buckwheat flour
50g almond flour (or other flour of your choice)
42g raw cacao or roasted carob powder
1 tsp baking powder
1 tsp soda bicarbonate
2 eggs
2 tsp vanilla paste
100g coconut oil (melted)
1/2 cup Rice Malt Syrup
1/3 cup tapioca
200ml milk of choice
1/2 cup dark chocolate buttons (optional)


  1. Pre-heat a fan forced oven to 160ºC.
  2. Mix all dry ingredients on a medium bowl.
  3. Whisk the eggs, milk and vanilla in a separate smaller bowl.
  4. Slightly warm the rice malt syrup in a jug of hot water to make it more runny.
  5. Add the egg mixture, rice malt syrup and coconut oil the dry ingredients and mix with an electric mixer until the mixture is smooth and fudgy.
  6. At this point you can fold in some dark chocolate pieces for an extra gooey chocolate hit or cacao nibs for a little texture.
  7. Line a 12 cup muffin tray with paper muffin liners.
  8. Fill each muffin cup with about 1/4 cup of the mixture.
  9. Place in the oven for 25-30 minutes, or until the muffins look form and spring back when touched. You don't want to keep them in there too long because the almond flour tends to burn quick.
  10. Allow to cool slightly before eating.
  11. Store in a air-tight container.

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