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These double chocolate muffins are a high fiber muffin recipe made with rich cocoa powder, oat and spelt flours and semi-sweet chocolate chips.
These chocolate 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.
Dominican Republic Cacao
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 transplanted 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!
How To Make Fiber-Rich Double Chocolate Muffins
Ingredients You’ll Need:
1 cup Fiber One Original bran cereal
1 1/3 cups low-fat buttermilk
1/4 cup coconut or avocado oil (coconut oil should be melted and cooled to room temp)
1 whole egg
1/2 cup spelt flour
1/2 cup oat flour
3/4 cup brown sugar *can also use coconut sugar
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 the remaining ingredients except for 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 like a warm Reese’s cake without the extra calories.
Double Chocolate Muffins
Ingredients
- 1 cup Fiber One original bran cereal
- 1 1/3 cups lowfat buttermilk
- 1/4 cup coconut or avocado oil coconut oil should be melted and cooled to room temp
- 1 whole egg
- 3/4 cup natural brown sugar or coconut 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
- 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.
Amee Livingston
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Denise says
Yum – printing this one out and making it asap. Sounds like you guys are doing great, happy and healthy. WOuld love to see you when you’re back in my neck of the woods!! Take care. Love, denise
The Better Baker says
Amee – these look awesome!! Your post struck a chord in my heart…my aunt and uncle were missionaries in the DR many years ago. More recently, my brother and wife have made two trips to DR delivering shoeboxes for OCC. They’ve hosted the man in charge of OCC for DR in their home…he saw a picture of my aunt and realized it was because of their ministry he came to know the Lord years before. Isn’t God just amazing and mighty???? WOW!
Amee says
Thank you, Denise! I hope to get back up there soon. 🙂 Marsha, that is awesome. What a special service they gave to the Dominican people. It is a great country. I found the people to be warm and very personable. We hope to go back again sometime.