Chocolate & Cherry Muffins

September 4, 2024

This recipe started out as an almond flour recipe for Keto Chocolate Muffins, but we quickly modified it when I became concerned about the high oxalate content of almonds. A combination of coconut flour and oat flour is a perfect alternative, and these muffins have a nice “chocolate cake” texture and taste. (I’ll leave the possibilities of frosting up to you!)

#1: Assemble these utensils.

Utensils:

  • 4 quart/16 Cup (or larger) mixing Bowl (For Dry Ingredients)
  • 4 Cup (or larger) mixing bowl (For Melted Butter & Wet Ingredients)
  • 2 Cup Measuring Cup (For eggs)
  • 1 Cup Measuring Cup (For Applesauce)
  • 1/2, 1/3 and 1 Cup Measuring Cups (For Dry Ingredients)

#2: Add one dry ingredient at a time in this order to the mixing bowl, and thoroughly mix with whisk each time an ingredient is added.

Dry Ingredients:

  • 1 Tsp. baking powder
  • 1 Tsp. baking soda
  • 1/2 cup (8 Tbsp.) unsweetened cocoa
  • 1/2 cup Xylitol Sweetener (Paid Ad)
  • 1/3 cup oatmeal flour
  • 1 cup coconut flour
  • 1 cup semi-sweet Chocolate chips

(Approximately 4 Cups Dry Ingredients)

Fruit & Chocolate Ingredient:

  • 24 Diced Sweet Cherries

(* Try this: Use the NutriBullet To Quickly dice the sweet cherries! *)

#3: Melt Butter in microwave. Do not Overheat.
#4: Add and mix one wet Ingredient at a time in order to the 4-cup mixing bowl in this order.
#5: Confirm mixture temperature has cooled before adding eggs.

Wet Ingredients:

  • 1/2 cup melted butter (8 Tbsp.)
  • 3/4 cup applesauce
  • Diced Sweet Cherries
  • 6 eggs

(Approximately 4 Cups Liquid Ingredients)

#6: Combine and thoroughly mix the wet and dry ingredients. 
#7: Scoop into reusable muffin pans lined with the reusable silicon baking cups (above). Makes about 19 Standard size muffins.
#8: Bake at 325 degrees convection (350 Conventional) for 18 minutes.

(Approximately 8 Cups combined Ingredients)

Posted by Excellent Choices
Filed in Chef & Kitchen
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