This recipe has graced its way into my breakfast cookbook which, I might add is now done!
Breakfast should be exciting and healthy–to make it the best habit of the day.
Dark Chocolate has incredible antioxidant qualities and although it should generally be consumed in moderation due to its oxalic acid content, breakfast is certainly a good time to reap its benefits. These muffins satisfy you with a not-to-sweet flavor, fiber, antioxidants, and just a little crunch.
Prep time: 20 minutes Bake time: 24-26 minutes
Makes 12 muffins
1 cup gluten-free flour mix
½ cup millet flour
¼ cup vanilla or chocolate plant-based protein powder
¼ teaspoon sea salt
2 tablespoons milled flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon allspice
6 tablespoons dark cocoa powder
¾ cup hot water
2 teaspoons organic instant decaf coffee
2 tablespoons extra virgin coconut oil
6 tablespoons agave nectar or maple syrup
½ cup applesauce
2 teaspoons vanilla
2 free range omega-3 eggs
½ cup plain Greek yogurt
½ cup walnuts, chopped
Preheat oven to 350° Coat a 12-cup muffin pan with healthy cooking spray. Wipe out any excess.
Whisk flours, protein powder, salt, baking soda, baking powder, flax, cocoa, and allspice in a large bowl. Make a well in the center.
Combine the hot water with the coffee in a medium bowl. Add the coconut oil to the hot coffee to prevent it from hardening or to melt it—whichever comes first. Add the agave, applesauce, vanilla, eggs, and yogurt. Pour into the flour mixture. Fold to combine. Fold in about half of the walnuts. Using a 1/3-cup measure, scoop batter into muffin tins. Sprinkle with remaining walnuts. Bake for 24-26 minutes or until middles spring back lightly when pressed with a fingertip.
Serve with additional Greek yogurt, cocoa, and maple syrup or just a pat of coconut oil, if desired
To get the rest of the cookbook on Kindle, go to Amazon.com http://www.amazon.com/The-Breakfast-Habit-ebook/dp/B00CBLF9WA/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1368211219&sr=1-1&keywords=the+breakfast+habit