It was almost nine o’clock at night. The perfect time to whip together a batch of chocolate muffins, right? Well, that’s what I thought the other night as I started jotting down a rough draft of the recipe. (Am I the only one that likes to write “first drafts” of recipes and then “edit” them until I’m pleased? Sigh…I guess I write too much.)
My first objective was to create slightly sweet chocolate muffins for breakfast. The first try was a success. The muffins were moist and great for a light snack or breakfast. The next objective: chocolate dessert muffins. I added extra sweetener and more chocolate chips (why not?), and the end result was an extra moist and delightfully richer dessert version. I’ve shown how to make both kinds in the recipe below. Either way, they’re good, it just depends on your preference.
Double Chocolate Muffins
- 1 1/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 heaping Tbsp of ground flaxseed (or more flour)
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 large ripe banana (or 1 1/2 small bananas)
- 1/2 cup coconut oil, melted
- 1/2 cup vanilla almond milk
- 1/2 cup sucanat (or 3/4 cup for dessert muffins)
- 2 tsp vanilla (increase to 1 Tbsp if using regular almond milk)
- 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)
Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.
makes 1 dozen