Giant chocolate almond flour muffins

It’s been a minute. And I’m back at sea level! 🌊

There’s a lot of fat and sweet mixing going on in these muffins – butter and oil, honey and coconut sugar – and I think that’s what really balances them out.

You could probably simplify with all oil plus all coconut sugar, or all honey plus all butter (one dry thing, and one wet thing. You really need some moisture when dealing with cocoa powder!)

For 7 or 8 GIANT muffins (don’t be shy!):

• 3 cups blanched almond flour
• 1/2 cup unsweetened cocoa powder (mine was not Dutch process)
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 cup (half of a typical USA stick) butter, melted
• 1/4 cup neutral oil, such as canola or vegetable
• 1/2 cup honey
• 1/2 cup coconut sugar
• 5 large eggs, beaten
• 2 tsp vanilla
• 1 cup mini semisweet or dark chocolate chips
• Optional: 1/4 tsp almond extract or hazelnut bakery emulsion

1. Preheat oven to 425 degrees Fahrenheit
2. Whisk together the cocoa powder, almond flour, salt, baking soda, and baking powder
3. In a separate bowl, whisk together the melted butter, oil, coconut sugar, and honey
4. In a third bowl (I like to do it this way, anyway), beat together the eggs and vanilla (and/or other flavoring extracts)
5. Mix the egg blend into the other wet ingredients
6. Carefully pour the dry ingredients into the wet ingredients (or vice-versa, depending on bowl sizes), and whisk until just blended
7. Stir in the mini chocolate chips
8. Divide amongst 7-8 paper or silicone jumbo muffin cups (or regular, if you really prefer. I used two 6-cavity jumbo pans.)
9. Bake for 5 minutes at 425 F (regardless of muffin size)…
10. …then reduce heat to 350 F and bake for another 20-30 minutes (depends on oven age, honestly) for jumbo, or maybe 15 minutes for small. Test with a toothpick now and then; you’ve got this. 🍫