Monday, September 9, 2013

Double Chocolate Muffins

You know what gets me to wake up in the morning?  Coffee!  As soon as I wake up, I head down to the kitchen, pop a K-Cup in my brewer, and make my first of many cups for that day!  I swear sometimes I look forward to going to be at night because I know that when I wake up I will get coffee!!!  I do not understand people who say they do not like coffee...

Other than coffee, there is one more thing that can make waking up (at 5:30am) just a bit easier....chocolate for breakfast!!!!!  That is why I have been making these chocolate muffins for three plus years.  Back when I worked outside the home, they were my favorite grab-and-go breakfast!  Now, I make them for my husband to take to work.  Lacie gets to eat them too, but they're dessert for her!  The only time she gets chocolate for breakfast is when I make my whole wheat chocolate chip pancakes!

So right about now you are probably thinking that these muffins are unhealthy.  NOT TRUE!!!  Now before you get carried away, I am not saying they are as nutritious as an egg white omelet, but they pack a pretty good nutritional punch for something with the word chocolate and muffin in their name!  These muffins are dairy free (depending on what chocolate chips you use)! There are also no eggs in this batter, so feel free to let your children make this with you and lick the spoon!

Here's What You Need to Make the Double Chocolate Muffins:

  • 1 cup unsweetened applesauce (I try to use organic)
  • 1/2 cup of raw sugar (you can use whatever type sweetener you like)
  • 1 tsp extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract (my daughter Lacie, who is peanut allergic, eats this without problem because she is not allergic to tree nuts, but if your little one is just use an extra tsp of vanilla)
  • 3/4 cup whole wheat flour (I always use King Arthur brand white whole wheat) 
  • 1/3 cup unsweetened cocoa powder 
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon 
  • 1/2 cup dark chocolate chips 

Now Let's Make the Muffins:

  1. Preheat your oven to 375 degrees and grease a 6 cup jumbo muffin tin (you can also make 8-10 smaller muffins)
  2. In a small bowl, mix together applesauce, sugar, olive oil, vanilla extract, and almond extract - set aside (this gives the raw sugar a chance to dissolve) 
  3. In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if you have read previous recipes, you know that I don't bother sifting together my dry ingredients, I just use a whisk)
  4. Add your wet ingredients into your dry ingredients and mix until combined
  5. Fold in your dark chocolate chips
  6. Divide mixture evenly into muffin tins
  7. Bake for 20 minutes
  8. Cool completely in pan before turning muffins out and storing

Enjoy these muffins with your morning cup of coffee!  I promise your day will be better after having chocolate for breakfast! 

I make these muffins in a Large 6 well muffin tin from Williams Sonoma!

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