GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.
Provided by Alejandra Ramos
Categories main-dish
Time 40m
Yield Makes 6 giant muffins (or 12 regular muffins)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
- Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
- Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
- Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
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Althea Douglas
[email protected]I made these muffins for my friends and they loved them! They said they were the best chocolate muffins they've ever had.
rafaila de la rama
[email protected]These muffins are so moist and chocolatey! They're the perfect dessert for a chocolate lover.
Nikkevia McFarland
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for a special occasion or just a quick and easy dessert.
Shawn Pernell
[email protected]These muffins are the perfect combination of rich and decadent, yet light and fluffy. I love the addition of cashews, which adds a nice crunch and nutty flavor.
Brandi Hopkins
[email protected]I'm so glad I found this recipe! These muffins are absolutely delicious and they're so easy to make. I'll definitely be making them again.
Ehsanullah Noori
[email protected]These muffins were a disaster! They were dry and crumbly, and they didn't have any chocolate flavor whatsoever.
rabin kc
[email protected]I had some trouble getting the muffins to rise properly. I think I might have overmixed the batter.
Rooma Rooma2
[email protected]I found the muffins to be a bit too sweet, but I think that's just a personal preference. Overall, they were still a good dessert.
Legend_1957
[email protected]The muffins were a bit too dense for my taste, but the flavor was still good.
Landon Riley
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for a quick and easy dessert or snack.
VICTORY OBUTE
[email protected]These muffins are so easy to make! I didn't have any cashews on hand, so I used walnuts instead. They turned out great!
Dread Lord Terry
[email protected]I'm not a huge fan of flourless chocolate desserts, but I decided to give this recipe a try and I'm glad I did! The muffins were surprisingly light and fluffy, and the chocolate flavor was perfect.
Munyaradzi Mavunga
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them and they disappeared quickly.
RAKIBUL HASAN JONY
[email protected]These flourless chocolate cashew muffins turned out amazing! The texture was moist and dense, and the flavor was rich and decadent. I loved the addition of cashews, which added a nice crunch and nutty flavor.