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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The blend of dark chocolate, cocoa powder, whole grain flour and cranberries combine to make a vegan, low-sugar, low fat treat you can delight in having seconds of! Ingredients:
1 cup robin hood nutri-flour blend (or white whole wheat) flour |
1/2 tbsp tapioca flour |
1/2 cup unsweetened cocoa powder |
1 tsp baking soda |
3/4 tsp baking powder |
1/2 tsp salt |
3/4 cup non-fat soy milk (i used so good trim) |
1 tbsp vinegar |
1/2 cup brewed, cold espresso |
1/4 cup packed light brown sugar |
1/2 tsp powdered stevia extract |
1/3 cup applesauce |
1/3 cup dried cranberries (i used cherry-flavoured ones!) |
2 oz good quality, 70% cocoa chocolate, melted |
Directions:
1. Preheat oven to 350°F. Grease 12 muffin cups.
2. Whisk together flours, cocoa, baking soda, baking powder and salt.
3. In separate bowl whisk together soymilk, vinegar and espresso.
4. In large bowl, beat together brown sugar, stevia and applesauce.
5. Stir in flour mixture alternately with coffee mixture, beginning and ending with the dry ingredients.
6. Stir in cranberries and chocolate.
7. Bake 20 minutes, cool completely on rack.
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