Sunday, September 18, 2016

Chocolate breakfast muffins

Need an excuse to eat chocolate for breakfast? Look no further than these chocolate breakfast muffins. With no butter or canola oil, this is a healthier alternative to store-bought muffins!

"Chocolate... chocolate... chocolate." That was the chant I was greeted one morning when I asked my family what type of muffins to make next. No subtle hints there. So chocolate muffins it was.

I made these slightly healthier than the original version and recommend that you add a bit more coconut oil or applesauce if you follow my recipe below. The whole wheat flour makes the muffins drier than I like them, so they were slightly crumbly.

Despite that nit-picky criticism, these were still solid chocolate chip muffins. The coarse sugar made for a crunchy topping and the muffins were soft and chocolate-y. These would be perfect packed in a lunch box for school days or a great after-school snack.

Chocolate breakfast muffins
  • 2/3 cup cocoa powder
  • 2 cups white whole wheat flour (can substitute with all-purpose)
  • 1 and 1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 cup chocolate chips
  • 3/4 cup milk of choice
  • 2 teaspoons vinegar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut oil, melted (can substitute for applesauce)
  • coarse sanding sugar for sprinkling, optional
Directions
Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.

In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda cinnamon, salt and chocolate chips.

In a small measuring cup, measure out the milk and mix in the vinegar. Set aside.

In a medium sized bowl, whisk the eggs and vanilla extract. Add in the milk/vinegar mixture. Transfer this and the melted coconut oil to the large bowl with the dry ingredients and mix until everything just comes together. The batter will be extremely thick.

Transfer the batter into your baking pan, filling each well about 3/4 full. If desired, sprinkle the tops with coarse sugar. Bake in your preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will last for several days. They can also be frozen and thawed.

Yield: About 15 muffins

Source: Slightly adapted from King Arthur Flour

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