It's everyday chocolate muffins...with a crazy twist! These CAULIFLOWER chocolate muffins are fudgy and moist, incredibly rich and surprisingly filling. It's the coconut flour and almond butter that really amps up the fiber in these chocolatey bites! These muffins taste even better the day after they've been made. A perfect make-ahead breakfast treat everyone in the family will enjoy~
This is one crazy chocolate muffin recipe you should keep in your recipe arsenal. Why you'll love this recipe:
- it's gluten-free, wheat-free
- low carb
- and also dairy-free
It just happens to have cauliflower inside. But no one has to know, or find out 🙂
Ingredients Used to Make These Delicious Cauliflower Chocolate Muffins
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Almond Butter - like this one. You can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
- Cocoa Powder – regular cocoa powder or dark
- Cauliflower - I used frozen cauliflower rice. You can also use fresh, chopped. It doesn't really matter since they'll all be blended in the food processor.
- Eggs – I used regular large eggs. I haven't tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Coconut Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, too. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions since stevia amounts differ by brand).
- Olive Oil – I used thisl, but if you don't have olive oil, you can use coconut oil, or avocado oil here if you'd like.
For the Add-Ins, I used:
- Chocolate Chips - you can use any chocolate chips (or chopped chocolate) in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
Recipes that Also Use Cauliflower
Step by Step
How to make Cauliflower Chocolate Muffins
Blend all the ingredients in the food processor
blend until smooth
FIll muffin cups ¾th full
Recipe Variations and Optional Add Ins for Cauliflower Chocolate Muffins
- Do you like Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
- Add a variety of natural flavoring / extracts to keep this muffin interesting. Add a teaspoon of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
- Feel free to experiment on using different nut butter. Instead of almond butter you can also use pecan butter, walnut butter, cashew butter, mixed nut butter, or seed butter like sunflower or pumpkin seed butter.
- You can also bake this in a cake pan instead of a muffin pan. Just increase the baking time to 40-50 minutes.
How to Make this Even Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition.
- Want to increase fiber? Add a Tablespoon of ground flaxseed
- You can also reduce the sugar by half (to make this less sweet), or substitute the sugar with a sugar-free substitute.
What are some ways you can eat these Cauliflower Chocolate Muffins
- Plain, since it's still delicious without frosting
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
- Potted! See below
How to Store
- You can store these Cauliflower Chocolate Muffins covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container, then in the fridge for up to 7 days, or freeze up to 4 months.
- Be sure to line your pan with muffin paper! The muffin is really tender so the parchment paper helps you to take the muffins out of the pan with minimal mess.
- Baking time (as well as serving size) will vary based on the size of your muffin pan, as well as the material (silicone vs aluminum vs non-stick) of the pan. Bake until the top of the muffins are cooked through, or until a toothpick comes out clean/dry when poked into the middle.
You Might Also Like these Chocolate Recipes
Cauliflower Chocolate Muffins
- 1 ¾ cup cauliflower rice (about 240 grams)
- 2 large large eggs
- ¾ c cocoa powder
- ¾ cup granulated sugar of choice*
- ½ cup light olive oil
- 2 Tbsp almond butter
- ¼ cup coconut flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup chocolate chips optional
- Line 11-12 cups of a standard muffin tin with paper liners, and preheat the oven to 350F, and preheat the oven to 350F
- In a food processor or high powered blender, blend all the ingredients except the chocolate chips
- Divide the batter into muffin cups. Bake for 30 minutes or so until a toothpick inserted into the center comes out clean.
- Remove from pan, let cool and enjoy! These actually taste better the day after they've been made.
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