Double-Chocolate Almond Muffins

Name: Double-Chocolate Almond Muffins
Yield: Makes 12 muffins
Ingredients: 1 cup (6 ounces), semisweet chocolate chips; 1¾ cups (6 ounces) blanched, almond flour; ½ teaspoon, baking soda; ¼ teaspoon, kosher salt; 3 , large eggs; ¼ cup refined, coconut oil, melted and cooled but still liquid; ¼ cup, honey; 1 teaspoon, vanilla extract; ½ cup (3 ounces), bittersweet chocolate chips; , Vegetable oil spray

17 comments

By and

For Kids & Families

Gluten Free

Breakfast & Brunch

SERVESMakes 12 muffins

TIME45 minutes, plus cooling time

What Kids Are Saying“Super yummy awesome! Rated it 11 out of 10.” —Isaac, recipe tester, age 10

WHY THIS RECIPE WORKS

This recipe was originally published in Cooking with My Dad, the Chef. From Verveine Oringer: If you like chocolate in the morning, these muffins are for you. They’re really good served warm—the chocolate will still be melty on the inside. ...

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