Healthy Double Chocolate Muffins

These healthy, richly chocolate muffins are made with all natural ingredients. Super moist and studded with dark chocolate, enjoy these muffins for breakfast, or as a healthy snack.

I have always had a sweet tooth. Part of me blames my Dad, since he was sharing his ice cream with me when I was 5 months old. Whatever the reason, I've always been drawn to desserts and sweet foods. I've tried to limit my sweets and for the longest time I have been successful. I've kicked my soda addiction, I never drink any juices (I prefer tea and water) and have even enjoyed the new flavoured sparkling waters that are now all the rage. But try as I may, that sugar monster comes back.

With the pandemic and being home since last March, I've spent most of my time in the kitchen. Being a baker by nature, I am drawn to creating new desserts and snacks. So as a way to justify all the baking going on in my kitchen, I've started using healthier, all natural ingredients. Ingredients such whole wheat, coconut and almond flours, coconut sugar, nut milks and healthy oils. It's been a great learning experience and I've had several failures, but these muffins are something I am super excited about.

Part of the reason why I don't bake with whole wheat flour is that I find it makes things very dense. So I have stayed away from working with it. But, when I started my fitness/self care journey, whole wheat flour was on my list of new ingredients to start using. In this recipe, I added an acid, to help activate the baking soda, in hopes of making the muffins light and airy. Then end result was wonderful and the kids enjoyed these muffins as much as I did.

Healthy Double Chocolate Muffins

3/4 C whole wheat pastry flour
1/2 C almond flour
1 tsp baking powder
1 tsp baking soda
a pinch of pink sea salt
1/4 C cocoa powder
2 large eggs
1/4 C light oil (I used an avocado/coconut blend)
1/2 C coconut sugar
1/3 C vanilla almond milk (unsweetened)
2 tsp apple cider vinegar
1 C chocolate chips, divided

Preheat oven to 350 degrees F. Spray a 12 cavity muffin tin with non stick spray of choice (I used a coconut cooking spray).

In a small bowl, mix the whole wheat flour, almond flour, baking powder, baking soda, salt and cocoa powder. Set aside.

In a medium mixing bowl, whisk the coconut sugar and eggs, until well combined. Whisk in the oil, almond milk and vinegar until frothy.

Gently fold in the dry ingredients, mixing until just about incorporated. Gently add in 3/4 C of chocolate chips and mix a few times more.

Fill each cavity, of prepared muffin tin, to 2/3 full.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Remove pan from oven and sprinkle muffins with remaining 1/4 C chocolate chips. Let cool before removing from pan.

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