Triple-Chocolate Muffins Recipe

Use almond pulp and almond milk to make these chocolate muffins sure to satisfy any sweet tooth.



From "The Almond Milk Cookbook"
April 2016

Yield: 12 muffins

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The Almond Milk Cookbook: Over 100 Delicious Recipes (Book Publishing Company, 2015) by Alan Roettinger embraces the growing trend of almond milk by providing easy recipes that incorporate this flavorful milk alternative. Breakfast ideas, main dishes, and desserts are all covered in this cookbook, including nutritional information.

At first glance, this recipe may look rather involved for a simple muffin, but rest assured, it’s very easy. Even so, the results are impressive, especially the finishing touch of the chocolate glaze.

Triple Chocolate Muffins Recipe 

Ingredients:

• 1-1/2 cups almond pulp
• 1/3 cup unsweetened cocoa powder
• 1 cup plain almond milk or Rich Almond Milk
• 1/4 cup sunflower oil
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1-1/2 cups unbleached all-purpose white flour
• 3/4 cup light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup walnut pieces
• 1 cup semisweet chocolate chips
• 4 ounces dark chocolate, chopped
• 6 tablespoons vegan butter
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400 degrees F. Lightly oil a 12-cup standard muffin tin or line it with cupcake liners.

2. To make the muffins, put the almond pulp and cocoa powder in a medium bowl and knead them together with a silicone spatula or wooden spoon until well combined. Add the almond milk, oil, vanilla extract, and almond extract and stir until well combined.

3. Put the flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir with a whisk to combine. Add the almond-pulp mixture and stir briefly, just until moistened. Fold in the walnuts and chocolate chips.

4. Spoon equally into the prepared muffin cups and bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

5. Put the muffin tin on a cooling rack and let the muffins cool completely before removing them.

6. To make the glaze, put the chopped chocolate, butter, and maple syrup in a double boiler or small, heatproof bowl over a saucepan of warm (not hotter than 120 degrees F) water.

7. Stir until the chocolate is melted and smooth.

8. Invert a muffin and dip the top in the chocolate mixture, swirling gently to coat the top well. Repeat with the remaining muffins. Let rest until the glaze is set, about 10 minutes.

Per muffin: 468 calories, 7 g protein, 30 g fat (38 g sat), 45 g carbohydrates, 354 mg sodium, 118 mg calcium, 5 g fiber 

Read more from The Almond Milk Cookbook: Health Benefits of Almonds


Reprinted with permission from The Almond Milk Cookbook: Over 100 Delicious Recipes by Alan Roettinger and published by Book Publishing Company, 2015.