Friday, 2 August 2013

Chocolate, Guilt-Free Muffins

messy baker

the return of the messy baker. she is but tiny, but the messes she can make know no bounds. muffins collage... Did that title get your attention yet? It should have. Last week I went for a mini road trip with my mama to Kamloops to visit my Aunt. After lunch, she brought out these muffins. You guys, they tasted like the Costco chocolate muffins. You know the ones, they're really just a well-marketed individual chocolate cake. Delicious and so bad for you. But these, were healthy. Not just healthy, mega healthy! She gave me the link where she found it, over here at Tutti Dolci, and I was pretty stoked to see how many alternatives I could make with the ingredients, not that I really even had to! they taste like cupcakes, are ridiculously healthy, and very satisfying.

Chocolate, Guilt-Free Muffins


Prep time:

Cook time:

Total time:

Serves: 12

Makes: 12; Calories per Muffin: 125


Ingredients


  • 1¼ cups Bob’s Red Mill gluten free baking flour (subbed in for regular all-purpose)

  • ¼ cup unsweetened cocoa

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Pinch of cinnamon

  • ¼ tsp salt

  • ¼ cup buttermilk or soured milk (I didn’t have either, so I used coconut milk)

  • 1 large egg, lightly beaten (I used the chia substitute at the bottom, b/c I didn’t have eggs)

  • ⅓ cup honey

  • 2 Tbsp coconut oil (instead of vegetable oil. I use coconut oil for everything.)

  • 1 tsp vanilla extract

  • 1 large ripe banana, mashed

  • 1 cup grated zucchini, unpeeled

  • ⅓ cup semisweet chocolate chips, plus about 50 to sprinkle on top




Instructions



  1. Preheat oven to 375°F and line a 12-cup muffin pan with baking cups; lightly coat baking cups with cooking spray. Set aside.

  2. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture.

  3. Combine milk, egg, honey, oil, vanilla, banana, and zucchini in a medium bowl; add to flour mixture and stir just until combined. Stir in ⅓ cup chocolate chips. Don’t overmix, but do ensure there are no dry flour bits left.

  4. Divide batter over 10-12 muffins cups (make sure you coated them with cooking spray or these muffins will be sticky!), then sprinkle a few individual chocolate chips over muffins for effect :)

  5. Bake for 14-16 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan for 2 minutes before removing.

  6. Serve warm or store at room temperature for 2-3 days.






Notes

This recipe doubles well and freezes well. I made these substituting a “chia egg” for the egg – 1 Tbsp chia seeds + 3 Tbsp water, let sit for 3 minutes to gel, mix once really well and use as you would use an egg.




 

I froze the majority of these to save as needed; and in the future I'll puree the zucchini, I don't mind it grated but they would probably look more inviting that way! Now, stop wasting time & go make these.

Enjoy, and share the love!

B

No comments:

Post a comment