Dees Chocolate Muffins Recipes

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DEE'S HEALTHY BREAKFAST MUFFINS



Dee's Healthy Breakfast Muffins image

In my quest to feed myself and my family with healthier food options...I started making these muffins. My son and grandson were always grabbing a granola bar and a banana on the way out the door. I decided they needed a better breakfast without all the preservatives and empty calories. They now eat these most mornings and it...

Provided by Dee Stillwell

Categories     Breakfast Casseroles

Time 40m

Number Of Ingredients 25

CREAM TOGETHER IN BOWL OF STAND MIXER
4 eggs
3-4 medium ripe bananas
1/2 c organic coconut oil
1 c greek yogurt
1/4 c coconut or almond milk to thin batter a little
3/4 c brown sugar or brown sugar substitute
3/4 c stevia in the raw
3 Tbsp pure agave nectar
MIX TOGETHER, SET ASIDE, FOLD INTO WET MIXTURE
1 c gluten free flour, or any combo of gf flours ie: tapioca, brown rice,bean, etc
1/2 c coconut flour
1/2 c almond flour
1 c rolled oats
1/4 c flax seed, ground (about 1/3 cup seeds)
2 Tbsp chia seeds
2 tsp cinnamon
1/2 tsp each allspice and nutmeg
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
FOLD IN LAST
1 c sliced almonds or walnuts, plus additional for tops
1 c and ripe or frozen fruit, diced small, apples, berries, peaches, etc if desired
you can add dark chocolate chips, craisins, etc..or add nothing more

Steps:

  • 1. Place all wet ingredients in the bowl of a stand mixer. Let mix while measuring the dry ingredients. Turn mixer to low and add flour mixture. Mix until combined. Add nuts, fruit, chocolate chips, craisins, etc if desired.
  • 2. Scoop into lined muffin tins about 3/4 full. top with sliced almonds, sprinkle with a bit of cinnamon sugar. Spray tops with Pam or coconut non stick spray (found it at Trader Joe's)
  • 3. Bake for 20-25 minutes. Serve warm plain or with low fat cream cheese and cold. We love them both ways. Enjoy!
  • 4. NOTE: If you are not watching your gluten intake, you can substitute gluten free flour for white whole wheat flour or ?. I would still use the almond and coconut flour tho because of the health factor.

MOIST CHOCOLATE MUFFINS



Moist Chocolate Muffins image

One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.

Provided by LONESTAR1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g

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