Secretly healthy , one bowl choc fudge brownie muffins!

Guys, these muffins = next level deliciousness and you need them in your life because, yum!

Subtly sweet, seriously chocolaty crispy on the top, SUPER fudgy in the middle!

Is it breakfast? A snack? Dessert?!

The answer my friend is yes, yes and YASSSSS!

Do you know what the main difference is between a cupcake and a muffin?!

Well, according to google apparently the difference is mostly in the frosting . . .

Also, “muffins are encouraged to overflow their baking cup, so that their top is larger in diameter, giving them more of a mushroom shape.”

I know these muffins do not have that textbook (and by textbook I mean google approved) over-flow but that’s because as much as I LOVE a good over-flowing muffin top, I am always very careful not to over fill my muffin cups, because over-flowing muffing cups usually means lots of scrubbing of muffin trays and ain’t nobody got time for that.

Washing up is my least favorite chore (well, that and laundry) and even though there are only 3 of us in the house! No matter how hard I try, it just never stops!

Pro-crastibaking anyone!?

These secretly healthy super fudgy, one bowl choc fudge brownie muffins are the most delicious distraction (or edible reward) ever. They really are little bites of heaven and you need them in your life because, yummm

Now, let’s talk about that optional (but not really) chocolate hazelnut frosting . . .

It’s so not necessary but oh so worth it – if you, like me, have a soft spot for a certain, (not so healthy) chocolate hazelnut spread then you are going to LOVE this frosting. Just between you and me, this frosting is basically a healthified, protein packed, version of that much loved family fave and I am 100% here for it!

It’s so deliciously addicting that I strongly suggest you make a double batch. One to frost your muffins and another to just eat by the spoonful (or blend in to your coffee or late night ho cho) while you avoid doing the washing up or that never ending pile of laundry! Seriously, do it, thank me later!

I mean, can you even with those swirls!!!!!

Heathified or not, I can’t think of a better way to start, end or fill the day than with one of these bad boys!

Rich in magnesium, packed with protein and may I remind you that it is in fact a muffin (and spiked with espresso) so it’s totally acceptable for breakfast consumption!

If you do one more thing today, please let it be making these muffins!

Made with no refined flours or sugars using just 7 ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in just 15 minutes!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Keto – Paleo – Vegan friendly but most importantly they really taste like an absolute dream and you need them in your life because, yum!

Subtly sweet, seriously chocolaty, super simple, secretly healthy, insanely delicious choc fudge brownie muffins!

From my heart, to yours, enjoy xo

 

One Bowl Choc Fudge Brownie Muffins

Makes 6 large or 9 medium

Ingredients –

2 eggs

2 Tablespoons of vanilla yoghurt

2 Tablespoons of unsweetened vanilla almond milk

1 teaspoon of vanilla

1 cup almond flour

1/4 cup cacao

1 teaspoon of coconut flour

1/4 cup golden (or regular) monk fruit sweetener – I use Lakanto – I love that the golden gives them a hint of caramel (like brown sugar!!) and it’s divine!

1 teaspoon of instant coffee

Pinch of cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

For the frosting –

1/4 cup of  choc hazelnut butter (or nut/seed butter of choice)

2 Tablespoons of choc creamer or cacao

2 Tablespoons of choc protein powder (or more cacao)

1 pinch of salt

Vanilla almond milk , as much as needed to reach your desired consistency.

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) your muffin tray with paper cases and set aside.

3 – Place all muffin ingredients in to a medium bowl and stir until well combined.

4 – Spoon in to your prepared muffin tray and bake for 10-12 minutes until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center. DO NOT OVER BAKE!

5 – Allow to cool in the tray for a 2-3 minutes before transferring to a wire rack (or pop them in the freezer for 5 minutes) to cool completely

While your muffins are cooling prepare the frosting –

1 – Place all ingredients in to a small bowl then stir until smooth creamy and well combined.

2 – Taste and adjust to desired level of rich, nutty, chocolaty deliciousness.

3 – Slather on to your muffins.

4 – Devour!

Enjoy xo

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Question of the day –

Which do you prefer the muffin top or the base? The top is my fave.

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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