Vanilla Muffins with a Dark Chocolate Filling

I feel like saying, “Just call me the muffin queen.” Because yes, I am bringing muffins again to the party! 😉 But don’t worry, I’ve created a new recipe that I hope you will love!

I love muffins. Muffins are fun. Muffins are versatile. You can eat them for breakfast. You can eat them for snack. You can eat them for dessert. Kids love them. Adults love them. They can be savory. They can be sweet.

When we invited a couple over for dessert, I knew right away that I would be creating a new muffin recipe. I had thoughts of what I might do running through my head all week. Then the day arrived.

It was a long day, and I made the mistake of putting my head down for “5 minutes.” Oops. I woke up an hour before they were supposed to get here. My new muffin recipe that had been percolating in my mind now had to be created at warp speed and half asleep. 😀

Imagine my hearts content when the wife stopped our conversation to say to her hubby, “I need another muffin.” And he came back with another for himself as well.

They didn’t know at the time that my muffins were: low-glycemic, no refined sugar, dairy-free, & gluten free. I love that you can have a healthy muffin that tastes so yummy that people are convinced it is full of refined sugar, etc.!

So here I come Fiesta Friday party goers with my bad-for-you tasting good-for-you muffins! 😉

Vanilla Muffins with a Dark Chocolate Filling

  • Servings: 12 muffins
  • Print

*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffin:

  • 3 cups almond flour
  • 3 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp pure vanilla extract

Ingredients for Chocolate Filling:

  • Cocoa
  • Honey
  • Grapeseed oil
  • Pure vanilla extract

Directions:

  • Preheat the oven to 325 degrees.
  • Mix all the dry ingredients for the muffin batter in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, halfway full.
  • Combine the cocoa, honey, grapeseed oil, and vanilla. I did this more by taste, which is why I don’t give the specifics on how much of each. It depends on how sweet you want it, etc. And note that you don’t need to make tons, just a little bowl full.
  • When this is made, pour some into each muffin..
  • Now pour more batter to cover the chocolate, leaving the batter 2/3 of the way to the top.
  • Bake for 20- 25 minutes.

Thanks Angie….you always brighten Fridays in the blogosphere! Sylvia, and Andrea – excited you are co-hosting this week! Thanks!

Come join the party!

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61 thoughts on “Vanilla Muffins with a Dark Chocolate Filling

    • You are very welcome….I have tons of muffin recipes that are gluten and dairy free so feel free to check them out. Almond flour is definitely more expensive than the coconut, but I do so love the flavor better. 😊

      Liked by 1 person

  1. Pingback: Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener

    • That’s cute! I’m personally not a big fan of coconut flour because of the taste. If you do use the coconut flour you need to use a lot more eggs…probably about 6….because it really soaks up liquid. You probably already know all this though!

      Liked by 1 person

      • That was only my second time ever cooking with coconut flour and both times were a fail. Haha yes, pay day is soon 🙂 this time I figured out the egg thing and it just tasted like coconut flour and egg lol maybe someday I’ll be able to make up my own concoctions like you… But until then I will let you be the mastermind! 🙂

        Liked by 1 person

  2. I love “tricking” people as well – my favourite is when the carnivores I cook for don’t even notice there’s no meat in their dinner because there’s so many great vegetarian recipes out there these days!

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