I have a confession. I love CHOCOLATE! Cookies, cake, ice cream, donuts, coffee…practically anything with chocolate amongst the ingredient list will end up being a guilty pleasure of mine. In the winter months, one of my favorite chocolate indulgences is simply a cup of hot chocolate. I recently had a sudden craving for a cup, but with it already being summer I tend to stay away from hot liquids (other than my morning coffee). To get my fix, I decided to turn my favorite hot chocolate recipe, Mexican hot chocolate, into a muffin.
For those who have never tasted Mexican hot chocolate, it is a bit different from standard hot chocolate. In addition to the rich cocoa, a blend of spices, typically cinnamon, nutmeg, and ginger, are added. The simple addition of just a few warm spices brings a complimentary complexity to the chocolate, and makes for an even better tasting muffin. This is important, for in keeping with my healthy baking tradition, I do away with a lot of what makes a muffin traditionally taste good. There is no gluten, no grains, and the recipe is completely free of any refined sugars, so you can indulge without any guilt. Coconut sugar provides natural sweetness while a combination of creamy unsalted almond butter and unsweetened cocoa powder provide a rich base. With the fragrant flavors of Mexican hot chocolate baked right into these decadent muffins, you won’t even notice what is missing!
Mexican Hot Chocolate Muffins
- 2 large Eggs
- 1 cup Unsalted Creamy Almond Butter
- 2 tsp. Pure Vanilla Extract
- ¾ cup Coconut Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1 tsp. Ground Cinnamon
- 1 tsp. Baking Soda
- ½ tsp. Ground Nutmeg
- ½ tsp. Ground Ginger
- ¼ tsp. Sea Salt
- ¼ tsp. Ground Cayenne Pepper
- Preheat oven to 325°. Line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, whisk eggs. Stir in almond butter and vanilla. Mix until well combined.
- In a medium bowl, mix together coconut sugar, cocoa powder, cinnamon, baking soda, nutmeg, ginger, salt, and cayenne pepper. Add mixture to the large bowl (wet ingredients) and stir just until well combined.
- In prepared muffin tin, divide batter evenly among cups, filling each about half full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool completely in pan. Muffins can be stored in the refrigerator for up to 4 days. Bring to room temperature before serving.
NutritionPer Serving (1 Muffin): 193 Calories; 6 g Protein; 12 g Total Fat; 0 g Sat. Fat; 3 g Fiber; 157 mg Sodium; 13 g. Sugar; 18 g Carbs; 0 mg Cholesterol.
RECIPE ADAPTED FROM: L. MOODY
PHOTOGRAPHY & STAGING: PETER MENDOROS
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