Brainy Chocolate Almond Cupcakes

About this recipe

These Brainy Chocolate Almond Cupcakes are a delightful treat that combines indulgence with healthy ingredients. Made with almond and coconut flours, these cupcakes are perfect for a brain-boosting snack or a guilt-free dessert.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup dark chocolate chips

Directions

1. 1

   Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.

3. 3

   In another bowl, mix the honey, melted coconut oil, almond milk, eggs, and vanilla extract until smooth.

4. 4

   Combine the wet and dry ingredients, stirring until just incorporated.

5. 5

   Fold in the dark chocolate chips gently.

6. 6

   Divide the batter evenly among the muffin cups.

7. 7

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8

   Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.