These muffins are a favorite in our house. They are dark and chocolatey. My 2-year-old calls them “Black Muffins” because of how dark they are. They are also not overly sweet, which is nice. But don’t think that they lack any sweetness. My 15-year-old gobbles them up and she is my toughest critic when it comes to healthy fare.
I adapted this recipe from this one at VegWeb.
Dark Chocolate Muffins
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2/3 cup cocoa powder
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
2 tsp vanilla
1/2 cup oil, butter or applesauce (or any combo of these)
1 cup milk (cow’s, goat’s, almond, rice – whatever you like!)
Preheat the oven to 375 and grease or line a 12 cup muffin tin (or 24 mini-muffin tin).
In a large bowl combine dry ingredients. Make a well in the center and vanilla, vinegar, oil and milk. Mix until wet and dry are fully combined. (*I have days that will randomly seem like this is not enough wet ingredients for the dry. When this happens I just add in another splash of milk or applesauce and it all works out well).
Divide among muffin tray and bake for 20 minutes (8-10 in a mini tray).
Bonus: This recipe takes add-ins like a champ! You can add in chocolate chips, nuts, even zucchini. 🙂