- 1/2 cup whole wheat pastry flour
- 1/2 cup ground almond meal/flour [I used trader joes almond meal]
- 1/4 cup peanut flour
- 1/4 cup cocoa powder
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 T pure vanilla bean paste (or pure vanilla extract)
- 1/3 cup light agave syrup
- 2 T honey almond butter
- 1 cup unsweetened almond milk
- 3 squares endangered species dark chocolate [chopped into mini pieces]
Mix wet ingredients into dry and bake at 350 F/175 C for 20-25 minutes. After baking, allow muffnies to set for a bit in the muffin tin (~10 mins), then move onto wire rack to finish cooling. Don’t leave in the muffin tin until completely cooled because moisture will build at the bottom. Best if stored in fridge once cooled.
They look like brownies on the top and are slightly dense, yet still uphold a partial muffin like texture towards the bottom. Plus the tiny endangered species chocolate pieces melt into the muffnies making them more chocolatey while the larger remaining pieces leave a yummy surprise when you bite in.
It’s perfectly delicious eaten on its own and just as delicious as a topping on some chocolatey overnight 20 minute oats.
Which is the way I’ve been enjoying the muffnies every morning.
I’m not going to lie, I totally think about this breakfast during my workout. Motivation to finish strong? I’ll take it!