2 ½ cups finely ground, blanched almond flour
½ cup arrowroot flour: Also called arrowroot starch, can sub more almond flour if you don't have this. Might need to add a binding agent such as an egg or chia egg.
¾ cup cocoa powder
1 tsp baking soda
¼ tsp salt
¼ cup water
½ cup non-dairy milk
3 tbsp melted coconut oil
¼ cup coconut sugar
¼ cup pure maple syrup
1 ½ tsp pure vanilla extract
2 tbsp banoffee peanut butter from Ceres Organics: Also from this month's Goodness Me box!
How to make
Preheat oven to 180 degrees celsius. Line a 12-cup muffin pan with cupcake liners. Set aside.
In a large bowl, sift together the dry ingredients: almond flour, arrowroot flour, raw cacao, baking soda and salt. Set aside.
Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. The batter will be thick and liquidy—thick enough to be a bit stiff and easily scooped, but still liquidy enough to settle. Fold in chopped almond chocolate.
Using a spoon or cookie scoop, place batter evenly into prepared muffin pan—filling each cup about 3/4 of the way. Using about a tsp for each muffin, swirl peanut butter on top - I used a cake skewer to do this and it works perfectly! Be sure not to swirl too much.
Bake for 19-25 minutes.
Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from the pan and continue cooling on a rack until completely cool. Enjoy!
If you do decide to try this recipe (which I highly recommended, as they’re DELISH) make sure to send me a DM with a photo or tag me in your story! I love seeing everyone’s re-creations!
Lots of love and happy muffin making!