Deliciously moist and gluten-free chocolate muffins made with fresh mandarins and nut flour, offering a rich, fruity flavor with a tender crumb.

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Blend the peeled mandarins in a food processor until smooth.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the blended mandarins and mix well.
Sift together the nut flour, cocoa powder, baking powder, and baking soda in a separate bowl.
Gradually fold the dry ingredients into the wet mixture until fully combined.
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
Pour the batter into the muffin cups, filling about 2/3 full.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack.
Serve warm or at room temperature.

For best texture, allow muffins to cool completely before serving.
Use a food processor to ensure mandarins are blended smoothly for better consistency.
If you prefer a lighter texture, you can fold in a little bit of whipped egg whites.
For added richness, try using hazelnut flour.