Chocolate almond muffin

Ingredients

• 290 g Almond flour
• 50 g Cocoa powder, unsweetened
• 1 pcs Pear, peeled, cored, mashed with fork
• 50 ml Almond milk
• 4 tbsp Maple syrup
• 4 tbsp Almond flakes, toasted
• 4 tbsp Melted coconut oil
• 2 tsp Sea salt
• 2 tsp Baking soda

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. In a medium bowl, stir together the almond flour, baking soda, cocoa powder, and salt.
4. In another bowl, whisk together the mashed pear, almond milk, coconut oil, and maple syrup.
5. Stir the wet ingredients into the dry then stir until combined.
6. Spoon the batter into the muffin tin, filling each cup almost to the top.
7. Sprinkle the tops with almond flakes.
8. Bake until brown and a toothpick inserted into a muffin comes out clean, around 15-18 minutes.
9. Allow to cool for 10 minutes in the pan, then transfer the muffins onto a wire rack to finish cooling.