Sunday, October 25, 2015

Honey Almond Muffins with Mexican Chocolate

If you have been following my blog or any of my social media accounts for a while, you might know that I am a huge fan of Taza Mexican chocolate.  My two favorites are the guajillo chili, which I like to eat as a lunch treat with cashew butter on it, and the cinnamon, my first choice for baking.

The cinnamon, which I use to make honey almond muffins with Mexican chocolate, contains organic cacao beans, organic cane sugar, and organic cinnamon.  It is non-GMO, vegan, and free of gluten, dairy and soy.  I purchase Taza Mexican chocolate discs from Whole Foods or (affiliate link).

I love that these muffins freeze well, so my daughters can enjoy them during the school week.  I defrost them in the microwave one at a time for a minute, and they are ready to go.

Even my husband, who can be very almond-phobic because of childhood nut allergies, really enjoys them.

Honey Almond Muffins with Mexican Chocolate


280 grams (2 1/2 C) finely ground almond flour
3 T golden flaxseed meal
1 T (10 grams) cassava flour (can substitute 8 grams of gluten free oat flour)
3/4 tsp baking soda
1/2 tsp kosher salt
8 T unsalted butter - melted and cooled
3 jumbo eggs (180 grams without shells) - beaten and at room temperature
1/2 C (168 grams) honey
1/4 C lowfat milk (can substitute unsweetened almond milk) - room temperature
2 tsp pure vanilla extract
2.7 ounces Mexican chocolate - chopped


Preheat oven to 325 degrees, and line your muffin pan with baking cups.

Whisk together the almond flour, flaxseed meal, cassava flour, baking soda, and kosher salt before whisking in the butter, eggs, honey, almond milk, and vanilla extract.   Gently stir in the Mexican chocolate, and divide the batter evenly between your muffin cups.

Bake in the center of your oven for about 22 minutes for full size muffins, and 13 minutes for mini muffins.  When they are done, the muffins should be lightly browned around the edges, and a sharp knife or toothpick inserted in them should come out clean.

Allow the muffins to cool in the muffin pan for 5 minutes, then cool for 10 minutes more on a plate before serving.

Makes 12 standard-size muffins or 36 mini muffins.

Recipe Notes

If you do not have any Mexican chocolate, you could substitute 3 ounces of mini semi-sweet or dark chocolate chips.

When I don't  have Otto's Cassava Flour or oat flour in the house, I put gluten free rolled oats in my NutriBullet, and grind them into flour.

You can grease your muffin pan if you do not have baking cups, but for this recipe, I prefer using baking cups.

I weigh all of my ingredients on my kitchen scale (affiliate link), so if I don't have jumbo eggs in the house, I beat 4 large eggs and weigh out what I need.

I use raw, organic orange blossom honey, Bob's Red Mill organic golden flaxseed meal, and Bob's Red Mill super-fine almond flour.

Adapted from a Gluten Free on a Shoestring recipe for Paleo Chocolate Chip Muffins.

This post contains Amazon affiliate links.  If you purchase the products using these links, I will receive a small commission, which helps support my blog.  It does not change the price you pay for the products.  


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