Chocolate Amaretto Muffins

I started out with the thought that I was going to make another batch of Coconut Pecan Muffins, to tweak that recipe just a touch to see if I can get them to be less crumbly before posting that recipe. However, once I got to the the kitchen, I switched gears and decided to create a new recipe. The Chocolate Amaretto Muffins turned out pretty good for a first run. I think they still need a little tweaking, but the recipe will stand on its own as well.


Ingredients

3/4 cup coconut flour
1/2 cup wheat free all purpose flour substitute (I used Red Mill brand)
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon xanthan gum
1/2 cup coconut oil
3/4 cup xyletol
1/4 cup stevia
4 eggs
1 teaspoon vanilla
2 teaspoons almond extract
1 cup almond milk

Preheat oven to 350.
Mix xyletol, stevia and oil. Add eggs one at a time and mix until well blended.Add extracts.
In a seperate bowl mix together flours, coco, baking soda, salt and xanthan gum.
Add flour mixture to batter, alternately with almond milk.
Using a cookie scoop, fill mini muffin tins. Batter is thick.
Bake for 13 minutes.
Makes 3 dozen mini muffins.

I tried using a different wheat free flour and have decided that I don't really like the flavor, so next time I will use all coconut flour instead of a blend. Also, I think the recipe would be good with a little texture, so perhaps some almonds or almond meal. I will post the the new recipe when I try it out. In  the meantime, I hope you enjoy this one.