Chocolate Muffins

7. April, 2009

When I want to indulge...I make these muffins..and I make them with organic, dark chocolate. They are SO yummy. Even though they are quite filling and not low fat, they are lower fat than many other chocolate muffins out there since I only use the minimum amount of added fat. In most "normal" recipes, you could reduce the fat content by half without anybody noticing the difference in taste. The same goes for sugar. The only downside is that they don't keep for very long but I never have to worry about that since my husband is like a vacuum cleaner when it comes to something likes muffins..they simply vanish off the table!

If you are lactose intolerant you can use chocolate without any milk.

I prefer to use a silicone muffins pan when making muffins.

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The classic chocolate muffins with a healthy twist

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This recipe is:

Nut free

This recipe is easy to make:

Lactose (dairy) free

Chocolate Muffins

Makes 10-12 muffins

Ingredients

70 grams (2½ oz) dark, organic chocolate (with raw cane sugar), chopped fairly finely
125 grams (4¼ oz) spelt flour
25 grams (¾ oz) cocoa powder (or carob)
2 teaspoons aluminium free and gluten free baking powder
½ teaspoon salt (Himalaya or sea salt)
80 grams (3½ oz) Rapadura (or other raw cane sugar)
200 millilitres (7 fluid oz) soy yoghurt (or normal yoghurt)
50 millilitres (1¾ fluid oz) soy milk, if needed
1 egg (please use free range eggs)
2 tablespoons agave nectar
1 tablespoon coconut oil
1 teaspoon vanilla extract (from a health food store)

Preparation

Chop the 70 grams chocolate fairly finely.
In a large bowl, sift together the 125 grams spelt flour, 2 teaspoons baking powder, 25 grams cocoa powder and ½ teaspoon salt.
In a separate, medium bowl combine the egg, 200 millilitres soy yoghurt, 80 grams raw cane sugar, 2 tablespoons agave nectar, 1 tablespoon coconut oil, 1 teaspoon vanilla extract and the chopped chocolate. Stir well.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light.
Add soy milk if needed (the batter should be moist but not so much it would run off a spoon easily).
Lightly grease a silicone muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 20-25 minutes.
Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicone muffins pan as the muffins will be easier to remove.

Tips

You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use whole wheat flour instead of the spelt flour.
You can use regular baking powder instead of the aluminium and gluten free one.
You can use milk chocolate instead of the dark chocolate
You can add a handful of chopped walnuts for added health benefits.
The muffins freeze well.
You can use almond milk, rice milk, oat milk and semi-skimmed milk instead of the soy milk.