Ingredients
Wet Ingredients
- 4 large pasture-raised eggs, room temperature
- 1 cup Greek yogurt
- 3 tablespoons avocado oil
- 1 teaspoon vanilla bean paste or extract
Dry Ingredients
- 2 ½ cups blanched fine almond flour
- 1 teaspoon baking powder
- ¼ cup cacao powder, unsweetened
- 1 (60-gram) bar dark chocolate, chopped (I used HU Kitchen)
Optional Toppings
- Cacao nibs
- Almond butter
- Dark chocolate chips
Method
Step 1
Preheat the oven to 350°F. Line a muffin tin with paper cups or use a sturdy silicone muffin form.
Step 2
Combine the wet ingredients in a medium bowl and whisk well until combined.
Step 3
Combine the almond flour, baking powder, and cacao powder in a large bowl.
Step 4
Add the wet ingredients into the dry ingredients bowl and stir well until no lumps remain. Fold the chocolate into the batter.
Step 5
Divide the batter evenly amongst 12 muffin slots. Then top with optional toppings, if using.
Step 6
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Enjoy warm or store in an airtight container for up to 4 days at room temperature.
Nutritional analysis per muffin: Calories: 244, Total Fat: 20g, Saturated Fat: 3g, Cholesterol: 64mg, Sodium: 71mg, Carbohydrates: 9g, Fiber: 4g, Sugars: 4g, Protein: 10g, Net Carbs: 5g
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