breakfast · Dessert · easy · kid friendly · plant based · sugar 2.0

Chocolate for Breakfast, or Anytime – Decadent Double Chocolate Muffins

Chocolate for Breakfast, or Anytime…..

double chocolate muffins11At 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!

double chocolate muffins10They 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!

double chocolate muffinsdouble chocolate muffins2

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.

double chocolate muffins3While 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.

double chocolate muffins4double chocolate muffins6These 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.

double chocolate muffins8double chocolate muffins7What 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

double chocolate muffins96 regular muffins or 18 mini muffins

Ingredients

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)

Directions

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

 

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7 thoughts on “Chocolate for Breakfast, or Anytime – Decadent Double Chocolate Muffins

  1. I would definitely eat this chocolate muffin for breakfast:)
    Love how the kids watched for the ingredients you’ve had put in. True judges)))
    I also do have issues with chocolate chips in the recipes. Wish they were made healthier way. Very often, I just replace them with chocolate pieces (after breaking and cutting 70%+ dark chocolate bar, which is not so much fun 🙂 )
    Oh, and I would vote for muffin not cupcake. Though, since English is my second language, I probably biased. I do see cupcakes as the ones with cream decoration on top )

    Liked by 1 person

    1. I thought about the dark chocolate just didn’t have any on hand 🙂 I have seen other versions of chocolate chips that don’t seem as bad…. It is pretty easy to make your own you just have to have cocoa butter which I never have! 🙂

      Liked by 1 person

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