Small Batch {Flourless) Choc Fudge Mud Muffins

Small Batch {Flourless} Choc Fudge Mud Muffins!!

Slightly crisp, almost brownie-like on the top, subtly sweet, seriously chocolaty and SUPER fudgy in the middle!

And don’t get me started on the “optional” (but not really) dark chocolate frosting . . . I kind of want to slather it over my entire life!

Cozied on the couch in my comfiest pj’s binge-watching Harry Potter (Eve’s annual birthday week tradition) with a couple of these bad boys = my kinda Saturday night! And not just because we are back in lockdown here in Sydney, because that really is my idea of the perfect Saturday night!

You in?!

Rich in magnesium (thank you cacao & almonds) & it’s a muffin so totally acceptable for breakfast consumption!

Living our best working from home/ schooling from home/ lockdown lives up in here!

If you do one more thing today (or add it to tomorrow’s to do list ) , please let it be making these!

Super simple, seriously delicious . . .

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – 100% Vegan friendly!

1 bowl + 20 mins!

I hope you love them as much as we do which FYI – is A LOT!

From my heart to yours, enjoy xo

 

 

Small Batch {Flourless} Choc Fudge Mud Muffins

• Cook Time: 15-20 mins
• Persons: 6-9
• Difficulty: Easy

• Ingredients
• 2 eggs
• 2 Tablespoons of vanilla yoghurt
• 2 Tablespoons of unsweetened vanilla almond milk
• 1 teaspoon of vanilla
• 3/4 cup (packed) almond flour
• 1/4 cup cacao
• 1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
• 1 teaspoon of instant coffee
• 1 teaspoon baking powder
• A pinch of salt
• For the frosting –
• 1 cup of dark chocolate (chips or chopped)
• 1 cup of coconut (or regular) cream
• A pinch of salt

1. Instructions
2. Pre-heat oven to 175’C/350’F
3. Line a muffing tray (or grease well) then set aside.
4. Place all muffin ingredients in to a small bowl and stir until well combined.
5. Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
6. Bake for 15-20 minutes until the tops spring back when lightly pressed.
7. Set aside to cool while you make your frosting.
8. To make the frostong – Melt chocolate your preferred method .
9. Add cream and salt then stir until smooth, creamy and well combined.
10. Cool til spreadable .
11. Once cooled, slather muffins (you can pipe a puffy cloud by spooning cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the centre of the muffin and gently squeeze. Repeat until all muffins have been frosted.
12. Enjoy xo

 

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Question of the day –

What would your dream birthday cake (or treat of choice) be?

Feel free to share recipes, or links to your fave recipes in the comments below 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 ox

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