Cocoa Muffins

This recipe is from last month’s Oxygen Magazine:

(not sure why they look a little green in this picture…)

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1 ¼ c. oats
1 c whole wheat flour
2 T. cocoa
2 T. protein powder (vanilla or chocolate)
1 t baking powder
½ t. baking soda
1 egg
1 c. unsweetened applesauce
½ c butter milk (or ½ c. low fat milk + ½ t. white vinegar)
3 T. agave nectar
2 T. olive oil
¼ c. raisins
¼ c. chocolate chips

1.  Preheat oven to 350.  Lightly spray a 12 c. muffin pan with non stick spray.

2.  In a large mixing bowl combine oats and the next five ingredients.

3.  In another bowl, whisk together egg, applesauce, buttermilk, agave and oil.

4.  Combine the wet and dry ingredients and stir until moistened.  Stir in raisins and chocolate chips.

5.  Portion into muffin tins.  Bake for 20 minutes or until tops spring back when lightly touched.  Cool on a wire rack.

If I were you I would freeze half and take them out of the freezer when you’re ready for them because a few of mine went moldy after about 5 days.  Just keep out what you will eat in the next couple of days to keep them fresh!

(Makes 12 muffins with 150 calories and 8 grams of protein)

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admin, February 17th 2010 | Tags: ,
Posted in Snacks

Chocolate Chip Muffins

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Chocolate Chip Muffins

Wet

  • 2 T ground flax + 6 T water, whisked (replaces 2 eggs)
  • 1 t vanilla extract
  • 1/2 cup agave (or you could use maple syrup probably)
  • 1/4 cup organic virgin coconut oil
  • 1 cup mashed ripe bananas (2 small)
  • 1/2 cup non-dairy milk (I used hemp)

Dry

  • 1 3/4 cup whole wheat flour
  • 2 T wheat germ
  • 1 t cinnamon
  • pinch of nutmeg
  • pinch of fine grain sea salt
  • 1 t baking soda
  • 3/4 cup chocolate chips

Directions: Preheat oven to 325F. Whisk the dry ingredients in a medium sized bowl. In a small bowl, whisk the flax + water to create the ‘eggs’. Allow it to sit for a few minutes. In a large bowl, mix the wet ingredients together. Add flax mixture and whisk. Fold dry ingredients into the wet ingredients being careful not to over stir.  Stir in chocolate chips.  Place batter in a pre-greased muffin pan.  Bake for 18-20 minutes. 

These are SO good!  They are best within a few days though so whatever you don’t think you’ll eat right away stick in the freezer to keep them fresh.  I adapted this recipe from one found on Angela’s site, Oh She Glows.  She’s got some mean baked goods going on at her place!

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Try this topped with Peanut Butter Banana Spread for a really great treat!

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admin, September 24th 2009 | Tags: , ,
Posted in Healthy Treat, Snacks