These chocolate-chocolate chip muffins (that’s double the chocolate!) are a perfect sweet breakfast to have with a cup of coffee in the morning!
Looking for something a bit lighter? Try these orange muffins.
Here’s the great thing about muffins: They’re easy to pack into a lunch or picnic basket. Also? You can make muffins in so many different flavors. Made with whole food ingredients, muffins generally have less sugar than a frosted cupcake. This decadent chocolate muffin recipe calls for just a half-cup of brown sugar along with a small amount of chocolate chips for sweetness.
If you want to increase the protein when serving these muffins, spread on a bit of peanut butter. Chocolate and peanut butter is a match made in heaven! Plus, adding a bit of peanut butter means you’ll feel full longer.
Making chocolate-chocolate chip muffins
As with all muffin recipes, when adding wet ingredients to dry, don’t over mix — stir just until combined. Leavened with baking soda and baking powder, this falls into the “quick bread” category, even if the recipe doesn’t come in loaf form, like this chocolate zucchini bread.
These muffins get their chocolatey goodness from dark cocoa and mini chocolate chips. They’re sweetened with brown sugar, though you could certainly substitute coconut sugar if you’d like. If you’re avoiding dairy products, feel free to substitute your favorite non-dairy nut milk. (Here’s how to make your own nut milk.)
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- 1 cup old-fashioned rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup light brown sugar, firmly packed
- 1 cup milk, or nut milk
- 1 egg, large, beaten lightly
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons dark cocoa powder
- ¼ cup mini chocolate chips
- 1 tablespoon oatmeal, for topping
- 1 tablespoon mini chocolate chips, for topping
- Preheat oven to 400 degrees.
- Mix dry ingredients until well combined.
- Stir in sugar and wet ingredients, mixing to combine.
- Fold in dark cocoa powder and mini chocolate chips.
- Divide batter between 12 greased muffin cups. Sprinkle with 1 tablespoon oatmeal and mini chocolate chips.
- Bake for 20 minutes or until a toothpick inserted in the muffins comes out clean.
Makes 10-12 servings.
Feel free to use your favorite nut milk in this muffin recipe rather than dairy milk, if you're avoiding dairy.
You can also use coconut sugar instead of the brown sugar.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 36mgSodium: 164mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g