Almond Chocolate Whole Wheat Muffins



Almond Chocolate Whole Wheat Muffins


  • 1 cup whole wheat flour
  • 3/4 cup ground almond
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup honey
  • 2 eggs
  • 1 cup milk of choice
  • 1/2 cup olive oil
  • 3/4 cup boiling water


  1. Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 18 liners.
  2. In a large bowl, stir together the flour, ground almond, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, honey and olive oil.
  4. Mix for 2 minutes on medium and then stir in the boiling water, the batter will be thin.
  5. Fill each liner about ¾ full – almost to the top.
  6. Bake for 15 – 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.
  7. Let cool for 5 minutes in the muffin tins, and then turn out onto a rack to cool.

NotesExpect a nutty chocolaty muffin, with a crispy top and a moist inside. The recipe was adapted from Texan Erin Baking.

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