Made with whole wheat flour (I used a half all purpose, half whole wheat combo this time, but you can make them all whole wheat if you're trying to be good) and no butter, and boasting a healthy dose of dark chocolate flavor, a whole cup of coffee, and semi sweet chocolate chips (Flavanols! Antioxidants!), I think I might just be awake enough for breakfast when these are around.
*Note: Even though these contain coffee, they don't really taste like it. For a more prominent coffee flavor, try adding a tablespoon or so of instant coffee granules.
Ingredients
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup cocoa powder (I used Dark Chocolate cocoa powder)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup canola oil
- 1 cup strongly brewed coffee, cooled to room temperature
- 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chip
Directions
- Preheat oven to 350°F. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir in chocolate chips.{I like stirring add-ins to dry ingredients to help prevent sinkage to the bottom.}
- In a separate bowl, lightly beat egg. Mix in oil, coffee and vanilla. Pour wet ingredients over dry ingredients and mix just until flour is no longer dry.
- Divide batter among 12 greased or paper lined muffin cups and bake for 20-22 minutes, or until a tester comes out clean. Let cool for a few minutes before unmolding.
- Happily justify eating chocolate for breakfast and enjoy!
Read more from The Kitchen Prep.
