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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! 


Dominican ground cacao

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 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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