Here’s one for you gluten-free fans. It’s very big on chocolate with cocoa powder, chocolate liqueur, and chocolate chips. I have not had a lot of luck with gluten- free recipes rising, but I have found that the addition of an extra egg helps things rise. I hope you like it.
2 cups almond flour
1/4 cup dark cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup canola oil
1/4 cup high-quality maple syrup (no imitation stuff)
1 teaspoon chocolate liqueur
3 eggs at room temperature
1/2 cup gluten free chocolate chips
Preheat oven to 350.
In bowl one, mix almond flour, baking soda, and cocoa.
In bowl 2, mix eggs, canola oil, maple syrup, and liqueur.
Mix bowl one into bowl 2.
Fold in chocolate chips.
Spray muffin tins with cooking spray.
Scoop batter into muffin tins.
Bake for 18-22 minutes or until a toothpick comes out clean.
Makes 12 muffins.