Sakara Chocolate Love Muffin copycat recipe
A chocolate muffin inspired by my favorite Sakara Chocolate Love Muffin! DON’T skip the almond butter caramel sauce; it takes it to the next level! This muffin recipe is gluten-free, vegan, and a perfect make-ahead breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Ingredients
For the crumb topping:
1/3 cup oats (use gluten-free if needed), ground into flour
1/3 cup almond flour
2 tablespoons coconut sugar
pinch of salt
3 tablespoons coconut oil
2 tablespoons almond milk
Juice of 1/2 lemon
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
For the muffins:
60g almond flour
150g brown rice flour (or gluten-free baking flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup cocoa powder
2/3 cup frozen cauliflower rice
Pinch of sea salt
1/2 teaspoon vanilla
2 tablespoons coconut oil
2 tablespoons chia powder (can use ground flax instead)
1/4 cup maple syrup
1/2 cup almond milk
1 teaspoon maca
For the almond butter caramel:
Equal parts almond butter and honey, a pinch of sea salt, splash of vanilla
Instructions
Preheat the oven to 350 and spray a standard muffin tin with nonstick spray.
In a large bowl, combine the crumble toppings (can pulse in a food processor to combine) and mix well. Set aside.
In a separate bowl, combine all of the muffin ingredients and stir until smooth.
Divide evenly among 10 muffin tins and top the batter with the crumble topping. Bake for 25 minutes until set.
Allow to cool completely before removing from the muffin tin (or you’ll have a crumbly mess!).
In a small bowl, combine the almond butter, honey, pinch of sea salt, and vanilla. Spread it on top of the muffin before enjoying.
Notes
I like these with fresh fruit and a side of chicken sausage or a scrambled egg. You can freeze leftover muffins to reheat and eat throughout the week!