Preheat oven to 350 degrees F.
In a bowl beat the eggs with agave nectar for 3-5 minutes using an electric mixer. Add the vegetable oil and mix well. Add almond flour, cocoa powder, vanilla and baking powder, and mix gently. When incorporated, fill cupcake tins 3/4.
Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, approximately 35 minutes.
The Chocolate Muffins may be served hot or at room temperature ~ both are good. :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (74g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 102 (68%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 70.5mg||22 %|
|Sodium 563mg||19 %|
|Potassium 196.4mg||5 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.1g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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