chocolate chip muffins – Steph Simply

_{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!

Make a batch and share the chocolate joy!

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.

*_{Double the chocolate; double your pleasure!}*

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

“Procrastibaking: the art of making muffins instead of whatever else you should be doing.”–as seen on INTO THE COOKIE JAR

I had work to do, but there it sat. The lone, leftover banana. Muddled and marred by dark brown spots, hiding its inner-sweetness. Too mushy to eat, but perfect for baking. But what?

Nosing around in my cabinets, I noticed a partial bag of chocolate chips. Hmm? Maybe I could bake chocolate chip cookies, but would I be able to use a banana in it? Not sure if that would work, at least regarding taste. Then, it hit me like a Monday morning: muffins!

I was pretty sure that I had once read that bananas can be used as a substitute for an egg in a recipe. Sure enough, for once, my memory was correct. One banana equals one egg. Now don’t get me wrong, bananas cannot do everything an egg can do when baking, but in a recipe such as this one, where I am also including vinegar and baking soda, bananas are a decent substitute.

Speaking of vinegar . . . Why add it to baking? Historically speaking, vinegar has been used in baking for centuries. One such example was during the Great Depression when rations, such as eggs and butter, were limited. One teaspoon of baking soda combined with one tablespoon of vinegar makes baked goods light and fluffy. Even if you are using an egg, adding one tablespoon of vinegar to a cake, cookie, or bread recipe will help batter rise, increase moisture, and even brighten the color.

Regarding flours, you will notice that I chose a combination of two different types as well as oat bran. This was an intentional choice due to the fact that I have celiac disease, so I cannot consume wheat. Additionally, I wanted to increase the fiber/nutritional content of these muffins while keeping the texture light and fluffy side. Think of it as a compromise–balancing out the white flour and sugar with the nutritional profile of oats! Plus, I happen to like baking with oats and oat flour due to the texture and moisture oats tend to create while not lending an overpowering flavor. Nonetheless, you could use almond flour, rice flour, or other preferred varieties. In fact, you could simply use nothing but all-purpose flour if that is your preference. As long as the total amount of flour remains the same, most flours should be fine!

Photo by Polina Tankilevitch on Pexels.com

Finally, feel free to play around with the stir-ins. There’s up to one cup total, so make the recipe yours. Stir in raisins, walnuts, peanut butter chips, dried cranberries, chopped dates, butterscotch chips, chopped pecans, and so forth. Make the recipe fit both your taste preferences and/or the ingredients you have on hand.

Once these muffins are baked and cool enough to serve, slather one with butter or your favorite nut butter. Dip them in maple syrup–who says it’s for pancakes only? Drizzle agave or honey over the tops. Then again, eat ‘em plain–after all, they will be plenty moist!

Customize this recipe, and make it work for you and yours! Then, hit me up on social media, or send me an email, and let me know what variation worked for you! In the meantime, enjoy procrastibaking! 🙂

Chocolate Chip Muffins, with gluten-free, plant based options

Recipe inspired by Betty Crocker’s 40th Anniversary Edition Cookbook Betty Crocker’s Cookbook/40th Anniversary Edition Hardcover – September 1, 1991,

Allergy Awesomeness, Rhian’s Recipes, HealthyGirl Kitchen

Ingredients:

¾ cup oat flour*

¾ cup oat bran*

1 cup all purpose flour, gluten-free flour*

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ripe banana

1 cup milk, any variation

½ cup sugar

1 tablespoon white or apple cider vinegar

2 teaspoons vanilla extract

½ -1 cup chocolate chips, gluten-free and/or vegan if desired/needed

½ cup chopped walnuts, optional

Sparkling sugar

Directions:

Preheat the oven to 350 degrees.

Line 12 muffin tins with parchment paper or nonstick cooking spray.

In a large bowl, mix together flours, baking powder, baking soda, and salt.

Mash banana in a medium bowl.

Stir in milk, sugar, vanilla, and vinegar.

Gently combine liquid ingredients into dry ingredients until just combined.

Fold in chocolate chips and/or nuts, if using.

Divide batter evenly among cups.

Top with extra chips, and/or sprinkle with sparkling sugar, if desired.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out dry.

Allow muffins to cool in the pan for 5 minutes before turning onto a cooling rack.

Serve immediately.

Can store leftovers in the fridge for up to 3 days, or can freeze for up to 3 months.

After refrigerating or freezing muffins, reheat muffins before serving.

Makes 12.

*Notes: Feel free to mix and match types of flours, and even leave out the bran, to suit your needs/taste preferences as long as the total amount of flour used equals 2 ½ cups. Additionally, while I have to bake/eat gluten free and choose to eat plant based, you choose the ingredients that match your preferences. Finally, you can use an egg, ¼ cup applesauce, or ¼ cup yogurt to replace the banana if desired or don’t have a banana on hand.