Preheat oven to 350 degrees. Line 14 (2½-in.) muffin cups with paper baking cups. Spray paper cups with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
No need to swap gluten-free for decadence. These chocolate-filled muffins are easy to make, but hard to forget!
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9.4-oz.) pkg. Simply Mills almond flour chocolate muffin & cake baking mix | ||
| 1 tbsp. instant espresso powder, plus additional for garnish | ||
| ⅔ c. cold water | ||
| ⅓ c. Hy-Vee vegetable oil | ||
| 3 Hy-Vee large eggs | ||
| 1 tbsp. Hy-Vee vanilla extract | ||
| 1 (3-oz.) pkg. Lily’s 55% cocoa original dark chocolate bar, divided | ||
| Organic sweet cacao nibs, for garnish |
Things To Grab
- 2½-in. muffin cups with paper baking cups
- Hy-Vee vegetable cooking spray
- Whisk
- Medium bowl
- Small cutting board
- Small sharp knife
- Small mesh sieve
- Wire rack
Directions
Whisk together baking mix and 1 Tbsp. espresso powder in a medium bowl. Whisk in cold water, oil, eggs and vanilla just until combined; set aside.
Chop chocolate bar into small pieces. Set aside ¼ cup chopped chocolate for garnish. Fold remaining chopped chocolate into muffin batter. Fill prepared muffin cups three-fourths full with batter.
Bake for 18 to 24 minutes or until toothpick inserted near centers comes out clean. While still warm, top with reserved ¼ cup chopped chocolate, cacao nibs and a dusting of additional espresso powder, if desired. Cool muffins in pan for 5 minutes. Remove muffins from pan and cool completely on a wire rack. Store in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.
Nutrition facts
Servings
170 Calories per serving
1 each
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 160mg
- Total Carbohydrates: 14g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%