On Mother’s Day I decided to whip up a batch of chocolate muffins. Of course I couldn’t just follow a recipe as written — where’s the fun in that? — so I dug online for one I could use as a starting point.
The recipe I found was pretty typical and called for the addition of chocolate chips and chunks but I skipped all that. Instead, I focused on healthier ingredients that would make a hearty and satisfying breakfast.
The whole family liked these, including Grandma, who split one with me. The 9-Year-Old ate three thoughout the morning and the 4-year-old kept asking for more, taking a bite and then leaving it someplace before asking for another.
These rise up like traditional muffins, they are sweet enough with the additional of brown sugar and the texture is truly hearty.
Possibly bordering on dense, these are totally tasty and filling. I really liked them! I kept them in an air-tight container and we have one left that I will probably enjoy tomorrow before making another batch.
Here’s what I did…
- 2 cups whole wheat pastry flour (240g)
- 1 cup unsweetened cocoa powder (80g)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup brown sugar (192g)
- 1 California avocado, mashed (mine totaled 138g once mashed)
- 1 cup fat-free Greek yogurt (227g)
- 1 tablespoon vanilla
- 1/2 tsp turbinado sugar for the top (optional)
Preheat the oven to 350 degrees.
Prepare the 12-cup muffin tin by greasing or spraying with non-stick cooking spray.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined. Set aside.
Beat the eggs, brown sugar, avocado, yogurt and vanilla for at least 1 minute.
Fold the dry mixture into the wet mixture until just combined. Don’t over mix!
Evenly distribute the batter in the prepared muffin pan. Sprinkle the tops with a teeny bit of sugar (the kids loved that!)
Bake for 18-20 minutes. I pulled mine out right at 19 and they were perfect.
|Servings||Amt per Serving|
|200||4g||6g||old: 3.5||new: 5|