Another healthy snack is what we need right now. Don’t you agree? These healthy and gluten free gooey brownie muffins are DA BOMB! They are so rich and gooey, you wouldn’t know they are actually pretty healthy.
Brownie muffins? YEP! That way all the gooeyness (is that a word? and is this how you spell it?) stays inside. My kids take them to school as a snack so regular brownie squares wouldn’t work; they would crumble and/or the gooey part would seep out, so their lunchboxes would be a mess. A muffin seemed like the right solution. And it looks cute as well!
How to make these healthy gooey brownie muffins?
You’ll have these brownie muffins in the oven within 15 minutes. Yes, that’s it. Then you just have to let the oven do its thing. I know waiting for something good is hard.
I start by preheating the oven to 360F/180C and I line half a regular muffins tin with (tulip) muffins liners (so 6 muffins).
Melt the chocolate and coconut oil
I melt dark chocolate and coconut oil in a glass bowl over a saucepan with boiling water (the double broiler or au bain marie technique). By constantly stirring, both chocolate and coconut oil melt and mix together. Once it has emulsified, I take it off the heat and let it cool off a bit.
Whip eggs and sugar
In the meantime I whip the eggs and the coconut sugar together in a medium size mixing bowl with a handheld mixer (but you can use a whisk as well) until they are pale and fluffy for about 5 minutes. By beating eggs and sugar together I add air into the mixture.
Mix chocolate mixture and egg mixture
Now I slowly pour the cooled off chocolate mixture and add apple cider vinegar into the egg mixture, then I mix it gently to keep that air I beat into the egg mixture in there.
Add the dry ingredients
I add the dry ingredients for these brownie muffins to wet ingredients; the almond flour and salt. The cocoa powder and baking soda I add by using a sift to avoid lumps. With a wooden spatula I carefully fold in all these dry ingredients. And lastly, I add half a cup of chocolate chips. And again, I make sure not to over mix it.
Fill the muffin tin and bake
I divide the batter over the muffin tin by scooping it in the 6 muffin liners with a spoon (about 1 1/2 to 2 full tbsp) and I top them with the remaining chocolate chips. Then I slide the muffin tin in the preheated oven. I bake the brownie muffins for 13-15 minutes. The top will still be wobbly, but that is exactly what you want. Don’t be tempted to bake them longer, the muffins will firm up more when they are cooling off and they won’t be gooey if you leave them in too long!
Let the brownie muffins cool off (slightly), before digging in!
Another healthy chocolaty treat on the blog! And one of our favorite ones. My boys can’t stay away from them. I hope you will like them too. They are
rich – gooey – made with wholesome ingredients – pretty easy to make – the best treat – & SO DELICIOUS!
Looking for more healthy chocolate recipes? What about this double chocolate banana bread? Or this vanilla sheet cake with chocolate cream cheese frosting, this easy chocolate bark or these chocolate almond cups.
Healthy and gluten free gooey brownie muffins
Equipment
- muffin tin (6 holes)
- Handheld mixer or whisk
Ingredients
- 125 gr 80% dark chocolate (approx. 4½ cups)
- 50 gr coconut oil (melted)(approx. ¼ cup)
- 3 medium eggs
- 2 tsp apple cider vinegar
- 100-175 gr coconut sugar (or sub light brown sugar)(to taste; if you are using a lower % dark chocolate you can use less sugar)(approx. ¾-1¼ cup)
- 90 gr almond flour (approx. 1 cup)
- 30 gr cocoa powder (¼ cup)
- ½ tsp baking soda
- ¼ tsp sea salt
- ½-1 cup dark chocolate chunks or chips
Instructions
- Preheat the oven to 360F/180C and line half a regular muffins tin with (tulip) muffins liners (so 6 muffins).
- Melt the chocolate and coconut oil in a double broiler and stir until emulsified. Now take it off the heat and let it cool off.
- Whip eggs and coconut sugar together in a medium size mixing bowl with a handheld mixer or a whisk until they are pale and fluffy for about 5 minutes.
- Slowly pour the cooled off chocolate mixture and add apple cider vinegar into the egg mixture. Mix it gently to keep it airy.
- And sift the cocoa powder and the baking soda above the bowl with wet ingredients to avoid lumps. Now add the almond flour and salt to it and fold in all these ingredients with a wooden spatula. Now add half a cup of chocolate chips and gently fold those in. Make sure not to over mix the batter.
- Divide the batter over the muffin tin by scooping it in the 6 muffins liners with a spoon (about 1 1/2 to 2 full tbsp) and top them with the remaining chocolate chips.
- Slide the muffin tin in the preheated oven and bake the brownie muffins for 13-15 minutes. The top should still be wobbly. The muffins will firm up more when they are cooling off.
Notes
DID YOU MAKE THIS RECIPE?
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