Chocolate for Breakfast, or Anytime…..
At the request, or persistent begging, of my two littles I chose today’s recipe very carefully. Every ingredient I used was tailored to appeal to their little palates. For those who think that you can never turn your children’s taste around because they have been eating one way for so long, you are wrong. My kids use to be total sweets kids. While I tried to keep it from them as much as possible when I made baked goods the sugar was 100%, they were allowed to eat candy from the store from time to time, or a donut from the bakery. While chocolate chips are still their absolute favorite treat it takes much, much less to satisfy them. So take heart mothers, it can be done!
They watched every single step I took, and every ingredient I measured, while I was making these muffins. (They approved all ingredients. 😉 ) They watched them go in the oven, they watched them cook, and if I hadn’t been standing there they would have probably eaten them straight out of the oven! I was lucky to get any pictures at all as they were disappearing off the cooling rack. I was able to smuggle away one lonely muffin for my husband, and the kids begged me to make more this weekend. The only thing that they didn’t like is that I sprinkled a little bit of coconut, going for a German chocolate feel for me, on 3 of the muffins that I only got one of because they ate underneath the coconut. I haven’t been able to get them to warm up to coconut… YET!
I have to say that I’m not really upset that each muffin has 205 calories because they are a really nice size. PLUS, they contain a whopping 8 grams of fiber! You can justify any muffin with that much fiber. 😉 Even a chocolate muffin for breakfast.
While I wish that the mini chocolate chips were made differently there is such a small amount that I’m not overly concerned about it. The rest of the ingredients overshadow the few chocolate chips that are in the recipe. But because they are mini chocolate chips these muffins seem to be overflowing with chocolatey goodness, and the fact that I swapped out some flour for extra unsweetened cocoa powder. The chocolate chips are what drew them in, and I’m ok with that. Now that I’ve been able to dial down their sugar so much, and we use such a little amount of chocolate chips I think I am going to switch over to a different brand that is healthier.
These are the easiest muffins I have ever made. I thought I had overcooked them, but their fluffiness, and texture blew me away. They are perfect! They aren’t dense like a regular muffin, they are more like a cupcake, but I don’t really want to call them a cupcake because of the crumb….. I guess you’ll need to be the judge. Cupcake or muffin? Once I read that a muffin is just a cupcake without frosting ;). But I don’t agree in this case. What do you think? Whip up a quick batch, sit back, relax, and enjoy! And make sure you let me know what you would classify these amazing little baked goods.
What is your favorite kind of muffin?
If you have a chocolate muffin will you eat it for breakfast?
Decadent Double Chocolate Muffins
By Angie Gouchenour
6 regular muffins or 18 mini muffins
¾ cup wheat flour
2 Tablespoons quality unsweetened cocoa powder (I used Nestle) – sifted after measuring
1 ½ teaspoons baking powder
3/8 cup Sugar 2.0
¼ cup non dairy mini chocolate chips (2 Tablespoons for in the mix and 2 Tablespoons on top)
1/2 cup cashew milk – warmed
3 Tablespoons coconut oil – melted
2 teaspoons ground flax meal + 1 Tablespoon water (flax egg)
2 teaspoons vanilla flavoring, or extract
Unsweetened coconut to top the muffins (OPTIONAL)
Preheat the oven to 400’f
Line muffin tins with cupcake papers
In a bowl combine the flour, cocoa powder, baking powder, Sugar 2.0, and half of the mini chocolate chips
In a measuring cup heat the milk, water, and coconut oil just enough to melt the oil; stir in the flax meal and the vanilla (If you don’t warm the milk it will seize up the coconut oil)
Stir the liquid ingredients into the dry ingredients just until they are combined. DO NOT OVER STIR
Spoon the batter into the lined muffin tins and sprinkle with remaining chips
Bake in the preheated oven for 18-20 minutes (Turn ¼ turn at the 15-minute mark) (For mini muffins bake 6 mins, turn and bake 3 more minutes) TIP: If you are tempted to open the oven DON’T. That is baking 101… don’t open the oven until you’ve reached 15 minutes.
Remove from the pan from the oven and promptly transfer the muffins to a cooling rack
205 calories per muffin or 3 mini muffins
Modified from Nigella Lawson