If you do one thing today, please let it be making these secretly healthy, choc fudge mud muffins?!

Slightly crispy, almost brownie like on the top, soft, tender, subtly sweet, seriously chocolaty and super, super fudgy in the middle! And because we’re calling them muffins means they’re  totally acceptable to eat for breakfast, right?!

Do you know what the difference is between a cupcake and a muffin?! These are the kind of thoughts that keep me up at night . . .

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

Also, “muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat 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, mostly because I do not like washing up and over-flowing muffing tops usually = lots of scrubbing of baking pans and ain’t nobody got time for that.

Washing up is my least favorite chore on the planet, that and laundry, both of which seem to be never ending, even though there is only 3 of us in the house! No matter how hard I try, it just never stops! Whyyyyyyyy

Pro-crastibaking anyone!?

These secretly healthy choc fudge mud 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

They come together in one bowl with one spoon and can be ready to devour in less than 30 minutes! Everybody got time for that!

Now, let’s talk about that frosting . . .

It’s so not necessary but oh so worth it – if you, like me, have a soft spot for a certain, chocolate hazelnut spread then you are about to be very, VERY happy because this muffin + frosting tastes almost exactly like that much loved family fave!

Justification number 1 (or is it 2?!)(just in case you need more convincing #Igotchu

These babies are slathered with a creamy, dreamy, secretly healthy, protein packed, sugar free choc fudge frosting that tastes so insanely delicious no one would ever know that it’s actually good for you. Hear me when I say, one taste and you’ll want to slather it over your entire life .

It’s like a cross between buttercream , brownie batter and a big ol’ spoonful of nutella I am head over heels in love with it!

It’s fudgy and rich, luscious and creamy and I strongly suggest you make a double batch one to frost your super fudgy mud muffins and another to just sit and eat by the spoonful . . . while you fold that never ending pile of laundry . . . look at you suddenly being so efficient . . .

Subtly sweet, secretly healthy, super fudgy, seriously chocolaty, flourless, choc fudge mud muffins . . .

I don’t know what more I need to tell you . . .

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto & Vegan Friendly

1 bowl + 7 ingredients & 20 minutes!

Make them. Eat them. Love, love, them.

{Small Batch} Flourless Choc Fudge Mud Muffins

Makes 6 secretly healthy, deliciously indulgent, dark chocolate muffins

Ingredients –

For the muffins –

1 egg – vegan friends sub 1 chia/flax egg or your fave egg replacement

1 teaspoon of vanilla extract

1 Tablespoon of almond butter – I actually used this choc fudge almond butter for extra indulgence but natural almond butter works too

1/2 cup unsweetened vanilla almond milk

3/4 cup almond meal

2 Tbsp coconut flour

1/4 cup cacao

1/4 cup of monk fruit sweetener (or coconut sugar)

1 teaspoon of instant espresso – optional this really helps enhance the richness of the chocolate

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

Choc Fudge Frosting –

1 cup vanilla yoghurt

1 Tablespoon of cacao

1 Tablespoon of before you speak coffee all natural chocolate creamer (or extra cacao)

1 Tablespoon of chocolate protein powder – optional to make it thicker, sweeter , extra creamy

1 pinch of salt

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside

3 – In a medium bowl place egg, vanilla, almond butter and milk and whisk until well combined

4 – Add almond flour, coconut flour, cacao, sugar, baking powder, salt and espresso (if using) and stir to combine.

5 – Spoon into prepare muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center

6 – Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely

Allow to cool before frosting

To make the frosting –

1 – Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if you feel the need.

2 – Spread/slather or pipe on to your light and fluffy secretly healthychoc fudge mud muffins

3 – Devour!

Muffins will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze (un-frosted) for up to 3 months.

Enjoy xo

__________________________________________

Question of the day –

What’s your fave kind of muffin and least favourite chore??

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

__________________________________________