Double Chocolate Muffins

These muffins are a heart-healthy treat.  They taste decadent, but they are actually quite healthy.  I wanted a good excuse to use the ground cacao that I bought on our recent trip to the Dominican Republic.  The Dominican Republic (also known as Hispaniola) plays a big part in the history of cacao farming.   This island was one of the first locations outside of Central America where cacao was transplated by the Spanish.   Since I am a chocoholic, I had to bring some of this ground bliss home with me, as well as some dark chocolate…..  It smells so amazing!

Double Chocolate Muffins
Ingredients:

1 cup Fiber One original bran cereal
1 1/3 cups lowfat buttermilk
1/4 cup coconut or safflower oil (coconut oil should be melted and cooled to room temp)
1 whole egg
3/4 cup natural brown sugar or coconut sugar (this is a clean-eating substitute for brown sugar)
1/2 cup spelt flour
1/2 cup oat flour
1/2 cup unsweetened baking cocoa
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1/3 cup miniature semisweet chocolate chips

Heat oven to 375 degrees.  Place paper baking cups in a 12 muffin pan.  Place cereal in a food processor and pulse until finely ground.  In a medium bowl, mix cereal with buttermilk and let stand for 5 minutes.
Stir in the oil, vanilla and egg until combined.  In a separate bowl, combine remaining ingredients except the chocolate chips.

Combine flour mixture and wet mixture.  Stir until combined and then fold in the chocolate chips.

Divide batter evenly among muffin cups.  Bake for 15 to 20 minutes or until toothpick inserted in the center comes out clean.  Immediately remove muffins from pan and cool on a wire rack or serve warm. 

I love to split these in half and fill with a tablespoon of natural peanut butter.  It’s a like a warm reece’s cake without the guilt. 

YUM~

Print

Double Chocolate Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: 12 muffins

Ingredients

• 1 cup Fiber One original bran cereal
• 1 1/3 cups lowfat buttermilk
• 1/4 cup coconut or safflower oil coconut oil should be melted and cooled to room temp
• 1 whole egg
• 3/4 cup natural brown sugar or coconut sugar this is a clean-eating substitute for brown sugar
• 1/2 cup spelt flour
• 1/2 cup oat flour
• 1/2 cup unsweetened baking cocoa
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup miniature semisweet chocolate chips

Instructions

1. Heat oven to 375 degrees.
2. Place paper baking cups in a 12 muffin pan.
3. Place cereal in a food processor and pulse until finely ground.
4. In a medium bowl, mix cereal with buttermilk and let stand for 5 minutes.
5. Stir in the oil, vanilla and egg until combined.
6. In a separate bowl, combine remaining ingredients except the chocolate chips.
7. Combine flour mixture and wet mixture.
8. Stir until combined and then fold in the chocolate chips.
9. Divide batter evenly among muffin cups.
10. Bake for 15 to 20 minutes or until toothpick inserted in the center comes out clean.
11. Immediately remove muffins from pan and cool on a wire rack or serve warm.