Chocolate Chocolate Chip Muffins | Recipe

Image copyright Lindsay Ann Loft.

I love when breakfast can be considered dessert and this is one case where this muffin is ALMOST a cupcake. 🙂

Chocolate Chocolate Chip Muffins

  • 1 Cup all-purpose flour
  • 3/4 Cup oatmeal flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 2 Tablespoons cocoa powder
  • 3/4 Cup sugar
  • 1 Cup semisweet chocolate chips, plus 1/4 cup for sprinkling
  • 1 Cup almond milk
  • 1/3 Cup vegetable oil
  • 1 Egg or 1/4 cup applesauce
  • 3 teaspoons vanilla extract (I’m always heavy handed with vanilla, so use less if you’d like a less vanilla flavor.)
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine all dry ingredients.
  3. In a measuring cup, combine all wet ingredients.
  4. Slowly whisk the wet ingredients into the dry. It’s ok if the batter is a bit lumpy.
  5.  Evenly fill 12 muffin cups with batter. I like to use the 1/2 cup measuring cup to transfer the batter.
  6. Sprinkle each muffin with the remaining chocolate chips and bake for 20 minutes.

 

Image copyright Lindsay Ann Loft.

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