• Natalie

Orange Chocolate Vanilla Muffins with Dark Chocolate Chunks "Tangerine Style"



I used to make these muffins a lot last winter but I used oranges this time around I didn't have any but I had a box of Tangerines so I went to work. I knew it would be the same taste and it sure was. The kids actually said it tasted better with these little guys.


So its really up to what you find at the grocery store. If you find oranges use them but if you could get your hands on these little babies you will love it too!



Ingredients:

2 1/2 cups blanched almond flour

3/4 cup raw cacao powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup freshly squeezed tangerine juice

1/2 cup almond milk

1 1/2 teaspoons vanilla extract

3 tablespoons coconut oil, room temperature

1/4 cup sugar, I use Lakanta - Purchase here is needed!

3 tablespoons tangerine zest, about 3/4 tangerine's

1/2 cup vanilla syrup - I use ChocZero brand - Purchase here if needed - use code lovecelebrateandbloom at check out for 10% OFF your order!

1 cup dark chocolate, chopped - I use the dark chocolate bark from ChocZero - Purchase here if needed - use code lovecelebrateandbloom at check out for 10% OFF your order!




Directions:


Preheat oven to 350 degrees.


Line a muffin pan with cupcake liners and set aside.


In a large bowl sift together all he dry ingredients - almond flour, raw cacao, baking soda and salt and set aside.


Add orange juice and almond milk to a medium size microwave-safe bowl and heat until just warm about 15/25 seconds.


In another medium bowl, whisk together all wet ingredients - orange juice & almond milk combination that was heated, vanilla extract, coconut oil, sugar, orange zest & vanilla syrup. Whisk until well incorporated.


Add the wet ingredients to dry ingredients and whisk until all is incorporated, making sure no flour remains.


Now add in the chopped dark chocolate bark and give it a good mix.


Using a large ice cream scooper and drop the batter evenly into each muffin liner. Fill each liner about 3/4 of the way. You can make about 9/10 very large muffins or can do 12/14 medium size muffins. It's completely up to you and what you like.


Bake for 20/25 minutes.


Do the toothpick test to see if they are done, it should come out dry not wet. If its wet put them back in for another 2/3 minutes and check again.


Let your muffins cool on a cooling rack for about 20/25 minutes before eating.




Enjoy!

xoxo



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