Today’s recipe for Cocoa Chocolate Chip Muffins is all about cocoa and cacao, the things that make chocolate by any other name and which I’m very particular about.
I only really enjoy dark chocolate, which I absolutely as a bar, as a truffle, or chopped into chips. I throw dark chocolate chips into yogurt, ice cream, and oatmeal, and sometimes I snack on them straight from the bag, along with handfuls of dark chocolate covered berries 🙂
Since I love dark chocolate but am not a fan of the lighter stuff, I generally don’t delight in anything that is “flavored” with chocolate, like chocolate cake or ice cream. When it comes to that, I’m a classic vanilla girl. Or berry, or caramel… And yet, I have lots of family and friends who DO love chocolate cakes and cookies and cupcakes. Some want to eat chocolate for breakfast. But not chocolate in their oatmeal. And thus, these Cocoa Chocolate Chip Muffins were born. Of course, muffins by any other name are essentially cake for breakfast. If you really wanted, you could just have my Dark Chocolate Cupcakes or Dark Chocolate Peanut Butter Cake Bars. But if you want a rich, dark cocoa muffin gooey with dark chocolate chips, look no further than these.
- 1 cup gluten free rolled oats
- 1/2 cup + 1 tbsp gluten-free sorghum flour
- 4 oz vanilla Greek yogurt
- 1/3 cup milk of choice
- 1/3 cup dark cocoa powder
- 2 large eggs
- 2 Tbsp miniature dark chocolate chips
- 2 Tbsp brown sugar or preferred sweetener
- 2 Tbsp applesauce
- 1 Tbsp melted butter
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- Additional butter, olive oil or cooking spray (for pan)
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients in a large bowl.
- Add egg, yogurt, applesauce, butter, and vanilla extract and mix well, ensuring a uniform color and consistency.
- Add in chocolate chips and ensure they are mixed evenly throughout.
- Grease a 12-muffin tin well with butter or oil.
- Pour batter evenly into each wrapper.
- Bake at 350 degrees Fahrenheit for 15-20 minutes, until toothpick comes out clean.
- Let cool and enjoy!
What’s your favorite kind of chocolate?
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