Brownie Batter Muffins

by Eve Horbol

The chocolate-iest of all chocolate muffins made chocolate-ier with Brownie Batter Granola Butter. đŸ«

Ingredients

  • 1 cup gluten-free all purpose flour
  • 1/3 cup cocoa powder 
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg (room temperature)
  • 1/3 cup Brownie Batter Granola Butter 
  • 1/3 cup maple syrup 
  • 1/2 cup unsweetened almond milk 
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 dark chocolate bar, cut into chunks

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or lightly grease the cups.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together the egg, Brownie Batter Granola Butter, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the  chocolate.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20ish minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but ready.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy!!

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