Yes, chocolate muffins for a weekday breakfast seems decadent, but these are healthier than most, and great for rushed mornings. They freeze well; a quick reheat in the morning and some fruit and cold milk, and my kids have a delicious (and somewhat nutritious) start to their day. A friend told me about preheating the oven to 25 degrees higher than what I planned to bake on, to get muffins to puff up more, and it works. Muffins that would always be tasty but flat on top now have a beautiful dome; I imagine since heat always escapes when you open the oven door to put the muffins inside, this trick keeps the oven temperature where you want it to be. Makes 12 muffins.
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup Stevia
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa
- 1/4 cup ground flaxseed
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cup well-shaken buttermilk
- 1/4 cup coconut oil, melted
- 1 large egg
- 2 tsp vanilla
- 1 cup chocolate chips
Preheat oven to 375 degrees. Coat a muffin tin with cooking spray.
In a large bowl whisk together the dry ingredients, flours through salt (remember to stir the flour, lightly spoon it into the measuring cup, then level).
In a liquid measuring cup combine the buttermilk, oil, egg and vanilla, then pour into the dry ingredients. Stir just until dry and wet are combined.
Stir in chocolate chips.
Fill muffin tins about 2/3 full. Place tin in oven and re-set oven temperature to 350. Bake for 25 minutes, or until a toothpick inserted in the center of the largest muffin comes out dry.