With Valentines Day just around the corner, I knew a recipe involving chocolate was in order. While I don’t get all hyped up about flowers and dinner dates, I’m perfectly okay with using Valentine’s Day as an excuse to eat more chocolate.
Eating chocolate is one of the best guilty pleasures in life, and sharing with a loved one makes it even more special. Chocolate is one of those bonding foods, and eating it reminds me of one person in particular: my good friend Sabs.
She is a chocolate connoisseur, but more importantly a friend that anyone can count on. Our friendship grew from a mutual love of sarcasm, hate of French class, and of course the pleasure of eating chocolate. Back in high school chocolate was the one thing that would get us through our offline biology class that always seemed to last an eternity.
But the days of high school now seem distant, as am I from my friend. Last year I moved states, and keeping in touch is more of a challenge. It has been a while since my last visit and I’m really missing her. So this recipe is dedicated to my friend. For her love of chocolate and for my love for her. Happy Valentines Day!
Gluten Free Mocha Walnut Muffins
Make these muffins with lots of love for someone special!
Prep Time: 20 mins Cooking Time: 25 mins
Makes 12 muffins
Ingredients
Dry Ingredients
- 1 ½ cups blanched almond flour (ground almonds)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup Sucanat (evaporated cane juice) or other sweetener
Wet Ingredients
- 2 eggs, separated
- 1 ½ tbsp coffee granules diluted in 3 tbsp boiling water
- 1/3 cup mashed avocado
- 1 cup grated zucchini (about 2 medium zucchini)
- ¼ cup roughly chopped walnuts
- ¼ cup chocolate chips (optional)
Gather up your ingredients (note the final recipe only uses 2 eggs)
Method
- Preheat your oven to 180°C (355°F) and line muffin tin with baking wrappers.
- Sift the dry ingredients together two to three times through a fine mesh sieve. This will ensure a light texture when baked. Transfer ingredients to a large mixing bowl.
- Place 2 egg whites into a stand mixer and beat until stiff peaks form, about 5 minutes.
- Meanwhile place egg yolks, coffee, mashed avocado, and zucchini into another bowl. Mix to combine.
- Combine egg yolk mixture with dry ingredients and blend.
- Fold 1/3 of the beaten egg whites into the batter. Once incorporated, transfer remaining egg whites, walnuts and chocolate chips (if using) into batter and mix to combine. Do not over mix as this will knock the air from the beaten egg whites.
- Drop heaped tablespoons of batter into lined muffin tin. Bake in preheated oven for about 20 – 25 minutes, or until a toothpick inserted comes out clean.
- Cool on a wire rack. Once cool, store in a sealed container for up to 1 week in the fridge. Muffins can also be frozen for up to 3 months.
To download a printable version click her: Gluten Free Mocha Walnut Muffins
oh yum! i think i will be making these in the near future!! Thanks for the recipe!
I am glad I found you! You have the best blog I have seen on here so far!
Thank you for sharing everything and keep it up!
Thanks so much robert… glad i can inspire you. Hope you enjoy the muffins
Oh my gosh, these look fantastic! I love the addition of avocado and zucchini! Bookmarked.
Super sneaky hey!!! the avocado and zucchini makes them creamy and moist. so yummy
Oh just look at those wonderful muffins. And they’re gluten free.. yup I’m sold. I would love to make these. Wonderful recipe
Totally bookmarked! I can’t wait to make these
maybe if i leave now, i’ll be there for a midnight snack and tea!
I’ll leave a plate out for you and the key under the mat okay?
Oh my these look fab! I love cooking with almond flour – and I love the printable recipe touch! If I get less lazy I will have to look into setting that up
!
Thanks anna…yeah almond flour is great to work with. glad you like the printouts…super convenient hey!
These look great! I may have to try this out.
Those muffins look so delicious. Love the gf recipe!
Valentine’s Day is absolutely the perfect time to eat chocolate. These look delish!
Thanks so much for “liking” our “Chubby Hubby Truffles” post. Feel free to follow for more recipes
Your blog is great and has some really great recipe ideas, too. I’ll be sure to follow.
my pleasure samantha…love ur site as well. keep in touch
Love your blog! Your recipes look awesome. I look forward to reading more!!
Thanks melanie! this recipe is definitely a winner…i think you would really love it!
These look just awesome! Love gluten free baking ideas. Thanks!
These look really moist and dense, just the way I like muffins! Thanks, I’ll have to try this sometime!
they are very moist…I think you would definitely like them!
Thanks for sharing such a great recipe on Allergy-Free Wednesdays! Be sure to check back next week for reader favorites and hostess picks.
Be Well,
–Amber
These look DELISH!! I’m going to have to try these! Thanks for the great recipe!
they are addictive…i’m on to my 2nd batch now!
I love muffins but not the calories and fat. These look delish and healthy. I will be trying this recipe soon!
it is really good! i added some dried cherries instead of chocolate chips to my last batch…another yummy version