Description

These muffins are packed with deep chocolate flavor, perfect for breakfast, snack, or anytime the chocolate craving hits. The recipe is simple to follow and incorporates the heart-friendly swaps we discussed earlier in the blog.

Ingredients

Scale

1 3/4 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup dark cocoa powder

1/2 tablespoon espresso powder (optional, but enhances the chocolate flavor)

3/4 cup milk of choice (dairy or non-dairy)

1/2 cup unsweetened applesauce

1 cup brown sugar, lightly packed

1 teaspoon vanilla extract

3/4 cup sour cream (regular or non-dairy)

1 tablespoon flaxseed + 3 tablespoons water (to replace one egg)

1 1/2 cups dark chocolate chips (optional)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Prepare the flaxseed mixture: In a small bowl, combine the ground flaxseed with water. Let it sit for 5-10 minutes until it thickens.
Mix the dry ingredients: In a large mixing bowl, sift together the flour, baking soda, salt, cocoa powder, and espresso powder. Set aside.
Combine the wet ingredients: In another bowl, whisk the milk, applesauce, brown sugar, vanilla extract, sour cream, and the flaxseed mixture until smooth and well combined.
Incorporate the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense. (Optional: if using, gently fold in the dark chocolate chips.)
Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and enjoy: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast