Anyway, I digress - it's amazing I can even get distracted when I'm staring at the picture over there to the left. That dark chocolatey goodness just taunting me from the computer screen...
But this is a treat that you can indulge in and feel good about. And if you feel really naughty, add a small dollop of peanut butter to the center before you cook them...
My only disclaimer to these is that they are best eaten freshly baked. A day or two later, and they start to dry out - so if you're making them, be prepared to
Clean Eating Chocolate Chocolate Chip Muffins
Printable Recipe
(Makes approximately 12 muffins)
Ingredients
1-1/2 cups whole wheat pastry flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. sea salt
1/2 cup cocoa powder
1 cup grain sweetened chocolate chips
2 egg whites
1/2 cup agave or honey
1/4 cup safflower or avocado oil
1/2 cup unsweetened almond, soy or rice milk
Optional
2 tsp. peanut butter per muffin
Directions
Preheat oven to 350 degrees F.
Line your muffin tin with muffin/cupcake papers
1) In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, pepper, salt, cocoa powder and chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking).
2) In a large mixing bowl, whisk together the egg whites, agave or honey, oil and almond milk.
3) Pour the flour mixture into the liquids and blend well with a wooden spoon.
4) Fill your muffin papers half way with batter and place in the oven. If you want the peanut butter centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper), drop the peanut butter in the center, then cover the peanut butter entirely with the rest of the batter. If you use the peanut butter, your muffin papers will be closer to 3/4 full.
5) Bake for 20-30 minutes. Test with a knife or cake tester.
Pair this with a steaming mug of coffee and you won't even remember these are pretty good for you!
