My birthday is rapidly approaching 🙂 Yes, I’m a December baby, I wait all year for my birthday to come along. So to celebrate my last couple of days being a spring chicken I decided to make these sinfully indulgent double chocolate almond muffins. These little babies will blow your mind. I might even toot my own horn and say they are FABULOUS!
DOUBLE CHOCOLATE ALMOND MUFFINS – 12 muffins
- 1 3/4 cups wholewheat flour (or normal flour)
- 3/4 cup brown organic sugar
- 2/3 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp instant coffee granules ( don’t skip this!)
- 1/2 tsp salt
- 2 tsp vanilla
- 1 tbsp apple cider vinegar
- 1/2 cup sunflower oil
- 1 cup water
- 1/2 cup non dairy chocolate chips
- 1/2 cup chopped almonds
Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners or just grease the pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, coffee granules and salt.
In a medium bowl, whisk together the water, oil, vanilla and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips and almonds. Don’t over mix.
Fill the muffin liners about two- thirds full with the batter. Bake for 15 – 20 minutes or until a toothpick inserted comes out clean with a few crumbs clinging to it. Cool the muffins and enjoy!
Serve with coffee or tea