Double Chocolate Muffins


Eating right and eating delicious treats don't have to be at odds.  These muffins are so chocolatey and delicious but have real ingredients, low sugar content and are vegan as well.

I don't use any processed foods, no refined processed sugar and I use cacao powder and chips rather than processed cocoa and chips with added sugars.

Because these are made with real ingredients, they will not last on the counter long.  If you aren't going to eat them within a few days, it's best to keep them in the freezer.  They thaw overnight or in the microwave for 30 seconds very well.


Double Chocolate Muffins










Ingredients
  • 2 flax eggs (one flax egg = 1 TBSP flax meal + 2.5 TBSP water)
  • 1 cup beet puree (or sub pumpkin, butternut squash, applesauce, or another hearty fruit puree)
  • 1/4 cup pure (real) maple syrup
  • 1/3 cup coconut sugar
  • 1/4 tsp pink Himalayan sea salt
  • 1.5 tsp baking soda
  • 1/4 cup melted coconut oil  (or replace with equal amount of applesauce)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup cacao powder
  • 2/3 cup organic whole-wheat flour (or organic whole-white wheat flour)
  • 2/3 cup organic sprouted spelt flour
  • 1/8 tsp Gochugaru chili powder or cayenne pepper (you won't taste it, this enhances the chocolate)
  • 1/3 cup bittersweet chocolate chips + more for topping

  1. Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease.
  2. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  3. Add beet or another fruit puree, melted oil (or applesauce), maple syrup, coconut sugar, baking soda, salt and whisk for 45 seconds.
  4.  Stir in the almond milk and whisk once more.
  5. Add Gochurgaru or cayenne, cacao powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
  6. Lastly, stir in chocolate chips. Then divide batter evenly in the muffin pan and sprinkle with a few more chocolate chips (optional but oh so good).
  7. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.







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