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
- 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
- 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)
- 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