Healthy Chocolate Muffins
Light, fluffy, moist and incredibly addictive chocolate muffins. Whole-grain, naturally sweetened and can be easily made GF. Great afternoon snack or breakfast on the go.
Ingredients
DRY:
- 1 cup whole wheat pastry flour*
- 1 cup oat flour - GF, if necessary
- ½ cup + 1 Tbsp of cacao powder
- 2 Tbsp ground flax
- ¼ cup coconut sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
WET:
- ¾ cup unsweetened almond milk, at room temperature
- 1 tsp apple cider vinegar
- 1 ½ tsp pure vanilla extract
- ⅓ cup coconut oil, melted
- 1 cup butternut squash purée**
- ½ cup coconut nectar***
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Grease a muffin pan with a little coconut oil. If you are using muffin liners, omit this step.
- In a medium bowl, mix the milk with the apple cider vinegar. Set aside while you prep the rest.
- Mix all dry ingredients in a large bowl.
- Add vanilla extract, melted coconut oil, butternut squash purée and coconut nectar to the milk mixture. Stir well to combine.
- Add the wet mixture to the dry mixture and carefully stir everything together. Do not overmix it.
- Spoon the batter into your muffin cups/pan and bake for about 20 – 25 minutes. Stick a dry knife into one muffin, it should come out clean. If it doesn’t, bake for a couple of more minutes.
- Allow them to cool before eating (tough one, I know!). They will taste sweeter and finish setting as they cool down.
- Enjoy!
Notes
* Use GF flour, if needed. It will change the texture a bit, but they should end up just as delicious.
** If you don’t have butternut squash purée, pumpkin should also work.
***I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.