Healthier chocolate muffins that are just perfect for on-the-go breakfasts – nice and hearty so they’ll keep you going! Need I say more?
I made these on Valentine’s Day, and I made them a bit more festive with the red and pink cupcake wrappers, although we didn’t actually eat these on Valentine’s. I made us some rich, totally sinful (and perfectly delicious) brownies, instead. Nope, these chocolate muffins are for snacks on rotation (or at work for Alex).
Anything’s better when it’s chocolate, and these are no exception. I made them with a combination of whole wheat flour and almond meal to boost up the fiber, protein, and healthy fats (if you’re gluten free, feel free to sub the wheat flour for buckwheat). I also cut down the sugar quite a bit, but mostly so that I could put in loads of chocolate chunks without feeling too guilty. 😉
The resulting muffin is dense (in a good way, I promise), not overly sweet, bursting with chocolate chunks. Perfection. Dessert for breakfast is always, always a good thing.
What is your favorite way to sneak chocolate into breakfast?
- 2/3 cup cocoa powder
- 1 cup white whole wheat flour*
- 1 cup almond meal (I use Trader Joe's)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 1/3 cup unrefined cane sugar (or honey)
- 1/2 tsp liquid stevia (or 1/2 cup more sugar)
- 1 Tbsp vanilla extract
- 2 eggs
- 1/3 cup plain Greek yogurt
- 3/4 cup almond milk (or any other milk)
- 1 1/2 cups dark chocolate chunks
Preheat the oven to 350ºF, and line a muffin tin with liners.
In a medium bowl, stir the cocoa, flour, almond meal, baking powder, and salt together. Set aside.
In a large bowl, cream the butter and sugar together, until fluffy. Add the liquid stevia, vanilla, eggs, and yogurt, mixing until smooth. Add the milk, and stir until smooth.
Slowly add the flour mixture, and stir until just incorporated. Fold in the chocolate chips.
Scoop about 1/3 cup of batter into each well of the muffin tin.
Bake at 350ºF for 20-25 minutes, until a toothpick comes out with a few moist crumbs. Allow to cool for about 10 minutes in the pan before removing to a wire rack to cool completely.
This recipe may be frozen, tightly wrapped, for up to 2 months.
*For a gluten free version, you can substitute the white whole wheat flour for an equivalent amount of buckwheat flour (1 cup).