Healthy Deep Dark Chocolate Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my recipe for a dark, deep, moist, intensely chocolate muffin. And it is actually healthy and high in fiber! I recommend using whole wheat pastry flour in this recipe, Bob's Red Mill make a great one. The pastry flour makes all of the difference in the world as well as the instant espresso which intensifies the chocolate flavor by leaps and bounds, enjoy! Ingredients:
1 3/4 cups whole wheat pastry flour |
1 cup unsweetened cocoa |
3/4 cup splenda granular |
1/2 cup brewed coffee, hot strong |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup low-fat buttermilk, shaken |
1 cup unsweetened applesauce |
1 egg |
2 egg whites |
1 teaspoon vanilla |
1/3 cup canola oil |
Directions:
1. Coat a 12 cup muffin pan with cooking spray.
2. In a mixing bowl, add the flour, cocoa powder, hot strong brewed coffee,splenda (or stevia), baking soda, and salt; stir to combine.
3. In another bowl, add the buttermilk, applesauce, eggs, oil and vanilla; whisk until blended.
4. Add the liquid ingredients to the dry ingredients. Mix just until well combined, do not overmix.
5. Pour batter evenly into muffin cups.
6. Bake at 375 degrees for 20-25 minutes or until pick comes out clean.
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