Dominican ground cacao
Double Chocolate Muffins
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 organic egg
3/4 cup natural brown sugar or sucanat (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 sea 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~
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