Double Chocolate Muffins

Makes 9-10 muffins

Oh my goodness these muffins from my new Sweet Laurel cookbook are rich, decadent and heavenly!  They basically taste like mini chocolate cakes, however each one has 10 grams of protein, so you can feel good about eating chocolate for breakfast.  The best part is my 10 year-old daughter made them entirely by herself!  Not only will your family love them too, but it’s also a perfect recipe to make with your kids because the muffins are made with only a few simple ingredients and couldn’t be easier to make! 


  • 2 1/2 cups almond flour
  • ¼ cup 100% unsweetened cacao powder
  • 1 tsp. baking soda
  • ½ tsp. Himalayan pink salt (or sub sea salt)
  • ¾ cup maple syrup
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup vegan dark chocolate chips (I used Enjoy Life).  Feel free to sub with dark chocolate chips or whatever type of chocolate chip you prefer.


  • Preheat oven to 350 degrees.  Grease a muffin tin or use silicon muffin cups.
  • In a large bowl, whish together the almond flour, cacao powder, baking soda and salt.  
  • In a separate bowl, combine the maple syrup, eggs and vanilla. 
  • A little bit at a time, add the dry ingredients to the wet, stirring until a batter forms.  Fold in ½ cup of the chocolate chips.
  • Divide batter among the muffin cups, filling each one 3/4 of the way.  Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.  Remove the muffins and allow to cool. 
  • To make the chocolate drizzle, melt the remaining chocolate chips in a glass or metal bowl set over a pot of simmering water, stirring until melted.  Use a spoon to drizzle the melted chocolate over each muffin.  Let the drizzle set, then serve.
  • Store in a sealed container at room temperature for up to 3 days, in the refrigerator for about 1 week or freezer for up to 2 months.
  • To defrost, leave out overnight or pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!