with gluten free and vegan options
“All you need is love. But a little chocolate now and then doesn’t hurt.”–Charles M. Schulz
Dark Chocolate Love 🍫❤️
My love for dark chocolate is no secret. Even as a kid, on the rare occasion, typically around Christmas, when those Hershey miniature chocolates were given as part of Christmas presents, I would trade my milk chocolate for the special dark bar. Now, I know that bar is only made of about 45% dark chocolate, but at the time, it was the darkest chocolate for which I was aware.
Back then, I didn’t eat dark chocolate because it was good for me–who knew in the 70s? I just liked that bittersweet taste. Plus, we rarely had candy as a kid, so eating a Hershey’s bar, even the miniature kind, was a real treat.
As an adult, I still like the bittersweet taste of dark chocolate, but I had to learn to develop a healthy relationship with food, especially chocolate, and it wasn’t always easy. Who doesn’t love good food, especially tasty sweets? Over the decades, however, I have decided what our grandparents taught us was right all along. Eat your fruits and vegetables first, but always save a little space for a sweet treat!
I don’t bake desserts weekly like my grandmother used to do, but I do enjoy baking when my time allows. And, if I am baking something with dark chocolate in it, well, that’s all the more fun.
My sister-in-law, Jacki, recently sent me a recipe she found in a Woman’s World magazine which is very similar to a variation I found on the website, It Doesn’t Taste Like Chicken. My recipe adaptation, listed below, is a hybrid of the two recipes based upon my own personal dietary needs as I have to eat gluten-free due to celiac disease, but I also choose to eat plant-based. Therefore, feel free to adjust and tweak ingredients based upon your family’s preferences.
While I recognize, this recipe probably isn’t the most healthy choice for everyday, it does offer several benefits, making it a justifiable splurge. First, there is oat flour, which is full of fiber, protein, vitamins, and nutrients, and it can help lower cholesterol. Secondly, there is both cacao powder–an unprocessed version for cocoa powder, but you can always use cocoa powder–and dark chocolate chips, both of which contain magnesium, antioxidants, and flavonols.. The antioxidants can help lower cholesterol, and the flavonols offer numerous benefits such as supporting heart health, balancing the immune system, and boosting brain function to name a few of the benefits.
Flexible and Adaptable REcipe 💜
Lastly, I forgo eggs and oil in baking when possible due to the fact that fats cause me reflux issues–and that’s no fun! The cider vinegar makes a great egg replacement and helps the muffins rise. Plus, you won’t even taste it once baked! While the apple sauce retains the muffins’ moisture content without adding saturated fat.
Even with all of these adaptations, please do not think I am saying this is an ultra-healthy breakfast recipe because oatmeal with fresh fruit, or avocado on whole grain toast, are probably healthier choices. However, for a special weekend or holiday treat, or even as a dessert, these muffins are full of a rich chocolatey flavor and texture that is oh-so-yummy! Serve them warm and drizzle your favorite topping over them or eat them plain. These muffins freeze well–for up to three months in an airtight container–for future weekend treats, so you can be sure none of your muffins go to waste.
From my home to yours, as always, I wish you (mostly) healthy, happy, and homemade fun! Let me know what you think of these!
Double Dark Chocolate Muffins
Ingredients:
1 ¼ cup oat flour (Can substitute all-purpose flour or gluten-free all purpose flour)
¾ sugar
½ cup cacao or cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder, optional
½ teaspoon salt
1 cup favorite milk (I use plant-based)
½ cup applesauce (Can use equal amount of oil, if preferred)
2 tablespoons almond or peanut butter, melted
1 tablespoon apple cider vinegar
¾ + ¼ cup dark chocolate chips (I used plant-based and gluten-free version)
Directions:
Preheat oven to 400 degrees
Line 12 muffin tins with cupcake cups
In large bowl, whisk together flour, sugar, cacao powder, baking powder, and salt
Melt peanut butter in microwave for 20-30 seconds
Fold in milk, applesauce, peanut butter, and vinegar
Stir in ¾ cup chocolate chips
Divide batter evenly among cups
Top cupcakes with remaining chocolate chips (I like to use mini chocolate chips on top.)
Bake 18-22 minutes or until toothpick inserted in center comes out clean
Allow to cool 10 or so minutes before serving
Makes 12 muffins which can be stored at cool room temperature for up to three days, or frozen in an airtight container for quick reheated treats