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These Mocha Fudge Muffins are a decadent, yet healthy way to start a day! These paleo muffins are rich and chocolate-y and give you just the right amount of coffee buzz to get your day going. They are a gluten-free treat you can feel good about eating with no white flour and no refined sugar and with packed healthy fats! Make these for the holidays, a weekend brunch or for a more delicious weekday morning and you won’t be disappointed.
Mocha Fudge Muffins
These muffins have the perfect texture. I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Adding the cocoa powder to these combines to create a fluffy and light muffin that is still able to hold up the fudge filling. Plus, they’re a breeze to make!
If you like this chocolate muffin recipe, check out these others:
- Gingerbread Chocolate Chip Muffins
- Chocolate Chip Zucchini Muffins
- Double Chocolate Muffins
- Chocolate Chip Banana Muffins
Mocha Fudge Muffins
Ingredients
- 1 cup blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1 tablespoon cocoa powder
- pinch of fine sea salt
- 3 eggs
- 1/4 cup unsweetened applesauce
- 3 tablespoons honey
- 1/2 teaspoon vanilla
For Fudge:
- 1/2 cup dark chocolate
- 1 tablespoon full-fat coconut milk
Instructions
- Preheat oven to 350ºF and line a muffin tin with parchment paper liners.
- In a large bowl combine dry ingredients: almond flour, baking soda, espresso powder, cocoa powder, and sea salt
- In a separate bowl whisk together wet ingredients: eggs, applesauce, honey and vanilla.
- Pour the wet ingredients into the dry and mix together until fully combined.
- Make the fudge by heating chocolate using preferred method (see note) and add in tablespoon of coconut milk and whisk to combine.
- Fill the lined muffin tins 2/3 of the way up and drop in 1 teaspoon of the fudge.
- Bake for 15 minutes, or until an inserted toothpick removes cleanly.
I’ve baked these before and they are delicious! Thanks so much for the yummy recipe. I’m wondering about substituting arrowroot flour or maybe rice flour or a combination of the two. I’m trying to stay away from almond flour/meal because of the concerns with cooking with it. Thanks again!
I’m living in the UK right now and I can’t find applesauce anywhere! Besides making my own, is there anything else I could use to substitute?
Perhaps PUMPKIN puree!
Yum, I just made these- I left out the fudge part, so the recipe made 5 large muffins (it took a bit longer to bake). I didn’t have enough honey, so I used about 1 Tbs honey, 1 Tbs coconut sugar, and 1 Tbs maple syrup for sweetening. I omitted the espresso powder (subbed an extra tsp of cocoa powder). They are moist and YUMMY!
Gah I need one of these SO bad right now! I would totally be taking a trip to the grocery store if it wasn’t 1° outside! These look decadent!
Oh, WOW. This breakfast definitely looks worth getting out of bed on a cold morning for!
Oh my goodness, these look amazing!! My favorite muffin growing up was a cappuccino chocolate chip, a muffin flavor combo I haven’t had in years. As soon as I’m eating sugar again, I’m making these ASAP!
My chocolate cravings have definitely kicked in after seeing this delicious mocha muffins. Wish I had one to devour right now!
These look amazing! What can I sub for the full fat coconut milk? Can I sub cashew milk or almond milk?
These were so amazing. I loved them. I had to control myself from eating them all. Thanks
Lexi, these look absolutely insane! I can give or take muffins but if it’s chocolate or banana AND chocolate I’m all game!
Have you tried thisnwith flax egg instead of real egg?
Looks delish! Do you add any more batter on top of the dollop of fudge or just bake as is?
I’m wondering if you add more batter on top, too!
I can’t think of any other way to start the morning! I mean chocolate in my muffins? I’m sold 😉
These look so delicious and moist!!
These look SO delicious and super easy! Can’t wait to try them 🙂