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Flourless Chocolate Muffins Recipe

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This recipe for Flourless Chocolate Muffins is from The Keays-Homer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large beaten eggs (room temp)
2 cups PB or Almond Butter (creamy smooth-room temp works best)
1/2 cup pure maple syrup
1.5 cups pure pumpkin puree
6 Tbsp unsweetened cacao powder
2 tsp baking soda
2 tsp vanilla extract
1/2 to 3/4 cups cacao, or dark chocolate chips.
Directions:
Directions:
Preheat oven to 350
Spray muffin tray or line with parchment liners.
Combine all ingredients, just until smooth; adding chocolate chips last.
Fill muffin tins 3/4 full. I use a large ice cream scoop, so they are each even portions.
Bake in preheated oven for 25-35 minutes until toothpick comes out clean.
They are VERY moist if they are NOT over-baked.
Number Of Servings:
Number Of Servings:
24 mini muffins or 12 regular
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
When Emily and Andrew were young, it was a challenge to get them to eat enough vegetables. These muffins did the trick! You can also leave out the cocoa powder, and put in a chopped apple and pumpkin pie spice for fall yumminess.

 

 

 

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