These super fudgy chocolate hazelnut filled mud muffins are ridiculously indulgent (yet secretly healthy!!), super easy to make and seriously chocolatey. Super moist, rich chocolate muffins stuffed with a luxurious chocolate hazelnut filling and finished with a rich dark  chocolate ganache, these muffins are without doubt one of the best chocolatey treats out there. (Even if I do say so myself.)

And on that note, Ima keep this short and sweet for you today because:

1 – I’m trying to think of something fun to tell you, some witty caption, a funny story but honestly, I got nothin’

2 – I’m still struggling with this intense pain in my shoulder and being on my computer seems to make things feel (at least) 10 x more uncomfortable! Apparently, something about the way I hold my arm when I type seems to really aggravate the pesky lil tear. Can confirm, it’s not a fun time but thankfully I have these double chocolate hazelnut stuffed muffins to make me feel better! Chocolate (and nut butter) makes everything better!

3 – Who wants to listen to (or read) my ramblings when there are super fudgy, chocolate hazelnut stuffed mud muffins to be made!

Super simple, insanely delicious and you are going to love, love, LOVE them!

And yes, the fact that we are calling them muffins + the fact that they are made with eggs & Greek yogurt (hello, protein!!) & also include a hit of espresso not to mention that they’re stuffed with nut butter, means they’re totally acceptable for breakfast consumption!

If you do one more thing today (or add it to tomorrow’s to-do list ), please let it be making these!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – 100% Vegan friendly!

1 bowl + 20 mins!

I hope you love them as much as we do which FYI – is A LOT!

From my heart to yours, enjoy xo

* I use Raw earth sweeteners which is a natural sugar alternative – the brown “sugar” gives a hint of caramel which is incredible – you can just buy at your local woolworths, coles or independant supermarket.

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

*** I use before you speak high performance instant coffee (the adrenal reset/ decaf  is a must and for loaded coffee the OG & unsweetened are my current faves) EMS10 = 10% off all things @ before you speak coffee if you want to try & believe me, you really do!
You “can” omit but that touch of espresso pwd really helps enhance the richness of the chocolate!
**** For a low sugar/ high protein alternative I love using Macro Mikes Choc Hazelnut Protein + PB Powder – just mix with water

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Question of the day –

What would your dream flavour muffin (or cupcake) be? Any suggestions or requests on what we should make next?! LMK!

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Choc Hazelnut Muffins first appeared on Better with Cake.

Guys, these muffins = next level deliciousness and you need them in your life because, yum!

Subtly sweet, seriously chocolaty crispy on the top, SUPER fudgy in the middle!

Is it breakfast? A snack? Dessert?!

The answer my friend is yes, yes and YASSSSS!

Do you know what the main difference is between a cupcake and a muffin?!

Well, according to google apparently the difference is mostly in the frosting . . .

Also, “muffins are encouraged to overflow their baking cup, so that their top is larger in diameter, giving them more of a mushroom shape.”

I know these muffins do not have that textbook (and by textbook I mean google approved) over-flow but that’s because as much as I LOVE a good over-flowing muffin top, I am always very careful not to over fill my muffin cups, because over-flowing muffing cups usually means lots of scrubbing of muffin trays and ain’t nobody got time for that.

Washing up is my least favorite chore (well, that and laundry) and even though there are only 3 of us in the house! No matter how hard I try, it just never stops!

Pro-crastibaking anyone!?

These secretly healthy super fudgy, one bowl choc fudge brownie muffins are the most delicious distraction (or edible reward) ever. They really are little bites of heaven and you need them in your life because, yummm

Now, let’s talk about that optional (but not really) chocolate hazelnut frosting . . .

It’s so not necessary but oh so worth it – if you, like me, have a soft spot for a certain, (not so healthy) chocolate hazelnut spread then you are going to LOVE this frosting. Just between you and me, this frosting is basically a healthified, protein packed, version of that much loved family fave and I am 100% here for it!

It’s so deliciously addicting that I strongly suggest you make a double batch. One to frost your muffins and another to just eat by the spoonful (or blend in to your coffee or late night ho cho) while you avoid doing the washing up or that never ending pile of laundry! Seriously, do it, thank me later!

I mean, can you even with those swirls!!!!!

Heathified or not, I can’t think of a better way to start, end or fill the day than with one of these bad boys!

Rich in magnesium, packed with protein and may I remind you that it is in fact a muffin (and spiked with espresso) so it’s totally acceptable for breakfast consumption!

If you do one more thing today, please let it be making these muffins!

Made with no refined flours or sugars using just 7 ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in just 15 minutes!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Keto – Paleo – Vegan friendly but most importantly they really taste like an absolute dream and you need them in your life because, yum!

Subtly sweet, seriously chocolaty, super simple, secretly healthy, insanely delicious choc fudge brownie muffins!

From my heart, to yours, enjoy xo

 

One Bowl Choc Fudge Brownie Muffins

Makes 6 large or 9 medium

Ingredients –

2 eggs

2 Tablespoons of vanilla yoghurt

2 Tablespoons of unsweetened vanilla almond milk

1 teaspoon of vanilla

1 cup almond flour

1/4 cup cacao

1 teaspoon of coconut flour

1/4 cup golden (or regular) monk fruit sweetener – I use Lakanto – I love that the golden gives them a hint of caramel (like brown sugar!!) and it’s divine!

1 teaspoon of instant coffee

Pinch of cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

For the frosting –

1/4 cup of  choc hazelnut butter (or nut/seed butter of choice)

2 Tablespoons of choc creamer or cacao

2 Tablespoons of choc protein powder (or more cacao)

1 pinch of salt

Vanilla almond milk , as much as needed to reach your desired consistency.

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) your muffin tray with paper cases and set aside.

3 – Place all muffin ingredients in to a medium bowl and stir until well combined.

4 – Spoon in to your prepared muffin tray and bake for 10-12 minutes until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center. DO NOT OVER BAKE!

5 – Allow to cool in the tray for a 2-3 minutes before transferring to a wire rack (or pop them in the freezer for 5 minutes) to cool completely

While your muffins are cooling prepare the frosting –

1 – Place all ingredients in to a small bowl then stir until smooth creamy and well combined.

2 – Taste and adjust to desired level of rich, nutty, chocolaty deliciousness.

3 – Slather on to your muffins.

4 – Devour!

Enjoy xo

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Question of the day –

Which do you prefer the muffin top or the base? The top is my fave.

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post One Bowl Choc Fudge Brownie Muffins first appeared on Better with Cake.

Enter- {Flourless} Salted Choc Fudge Notella Brookies . . .

It’s brownie, meets cookie, meets ferrero rocher and I am here for it!

Crispy on the edges, super fudgy, soft and chewy in the middle with an ooey, gooey chocolaty surprise inside and it comes complete with that cosimc chocolate brownie crackle . . .

Made with just a handful of ingredients that I bet you have on hand and come together in 1 bowl with 1 spoon but, there’s a catch . . .

The trick to getting the brookie of your dreams is to chill the dough for at least 30 mins (or freeze for 15) . . .

Will waiting be a little difficult? Possibly for some, some being me, please tell me I’m not the only one?!

Will it be worth it, 100%, so, SO worth it!

See stack of tall dark & handsome deliciousness . . .

And, primarily made with egg, nut butter and a cheeky hint of espresso means they’re totally acceptable for breakfast consumption!

Mix em’ up now, bake em’ up first thing and you’re early morning coffee drinking brookie eating self will thank you, or me?!

OoooOO yes!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

1 bowl + 6 ingredients . . .

From my heart to yours, enjoy xo

{Flourless} Choc Fudge Notella Brookies

Makes 10-12 deliciously indulgent, seriously chocolaty,  soft and chewy, super fudgy brookies

Ingredients –

1 egg – or flax egg

1/4 cup of natural almond butter

1/4 cup of hazelnut cacao butter

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

Dark chocolate – chips or chopped – measure with your heart

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, chocolate hazelnut butter, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking soda, spices and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

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Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post {Flourless} Salted Choc Fudge Notella Brookies first appeared on Better with Cake.