Almond and chocolate mini muffins in less than 30 minutes: Paleo - Gluten free – Grain free

Well, hello there… It’s been quite some time since the last I posted in this blog, to be precise just about 2 month. My excuses? Several… but I hope soon to talk about them.

In the meanwhile, here you have a great little recipe I found while looking how to satisfy a baking / sweet craving and manage to remain gluten free and grain free (and almost sugar free).

To be perfectly honest I didn't expect much of the recipe due to it having so few ingredients and the claim that it will be ready in less than 30 minutes but I gave it a go and I'm so glad I did!

This little bites are delicious and moist and can be eaten just plain as they are or adding some almond butter or cashew butter or even honey to them.

So without much ado, here they are…

Almond and chocolate mini muffins – Gluten free – Grain free

SERVES: 12-15 mini muffins

Prep Time: 5 minutes                  Cook Time: 15 minutes

How many?: 12-15 mini muffins

Recipe adapted from The Sweet Spot

Ingredients:

• 1/2 cup almond butter (You can buy almond butter here  or if you are in Málaga or Alhaurín El Grande check out the Herboristerías - Make sure it is the butter made of raw and peeled almond.)
• 1 medium sized bananas (The riper, the sweeter! Don't worry about using those that has the skin already blackened ;)
• 1 large egg
• 1 teaspoon vanilla extract or the seeds of 1 vanilla pod
• 1 serving of Stevia*. (If you buy it from Mercadona, they come in little sachets, use 1; if you buy the granulate Stevia the equivalent of 1 tablespoon. If you don't now where to get it, check here). These measures gives you a medium sweet muffin, if you like sweeter ones, add one more tablespoon.)
• ½ teaspoon baking soda
• 1 tablespoon of double cream**
• 2-3 tablespoons of organic dark chocolate chips (at least 70% cacao). If the chips are too big don’t be shy and cut them with a knife.

Instructions:

1.    Preheat the oven at 180ºC.

2.    Place all ingredients - but the chocolate chips- into a blender or food processor. You can also use a stick blender if you have one. Blend until well mixed. Batter should be sticky in texture.

3.    Add 2/3 of the chocolate chips into the batter and mix. Keep the rest to use as topping.

4.    Pour batter into a greased muffin tin or those handy silicon mini muffins moulds.

5.    Add the rest of the chocolate as topping to each muffin.

6.    Cook time: 10-12 minutes for mini muffins.

 

I didn't expected them to rise so beautifully but here they are!

Note: best eaten the same day. If you have some left for the next day you can reheat in a toaster oven for about 4 minutes at 150ºC or just eat them at room temperature, your choice.

Hope you try them and let me know how you like them...

Ciao!

* I use Stevia to do some baking every once in awhile instead of sugar and results are quite good. I'm not saying it is the same but in terms of health I prefer Stevia. You can find information about stevia such as glycemic index here and how it is processed here. Or even something not so good here. Make sure to do your research..so you KNOW what’s going into your body. 

** If you want to make this dairy free you can change the double cream for apple cider vinegar.