Almond Chocolate & Pomegranate Muffins

These sweeties were born from a need to bake something quick and yummy 🙂

I also wanted to try something new by leaving flours, dairy and sugar out by using ground almonds, coconut cream and honey instead.

They came out fluffy, tasting slightly bitter ( adding more honey or using regular dark chocolate would make them sweeter), the ground almonds give their own texture that works nicely with juicy pomegranate seeds.

pomegranate

Almond chocolate & pomegranate muffins

Almond chocolate & pomegranate muffins

Almond Chocolate & Pomegranate muffins
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Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Almond Chocolate & Pomegranate muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Ingredients
  • 175 grams ground almonds
  • 75 grams unsweetened dark chocolate melted
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey
  • 100 ml coconut cream
  • 60 grams pomegranate seeds
Servings: muffins
Units:
Instructions
  1. Preheat oven to 160°C and line a muffin tray with 12 muffin/cupcake cases.
  2. In a mixing bowl combine ground almonds, baking powder and salt
  3. Add melted chocolate, vanilla, honey and coconut cream and mix until incorporated.
  4. In a separate bowl whisk the eggs for few minutes, until pale and foamy.
  5. Meanwhile wash a pomegranate and remove the seeds.
  6. Combine the mixtures and 3/4 of the pomegranate seeds and mix well.
  7. Spoon into cupcake tins, filling 3/4 of the cases, then sprinkle the remaining pomegranate seeds on top.
  8. Bake for 20-25 minutes until a toothpick inserted in middle comes out clean. Let the muffins cool down for few minutes on a wire rack before serving.

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  1. Pingback: 17 Dessert Recipes For Fall | Baking In Pink

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