Some days don't you just want something warm, chocolatey and comforting? And did I already mention chocolatey?!
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But wouldn't it be great if the very thing you craved also happened to be healthy? Something made with REAL FOOD? Something that wasn't filled with refined sugars, flours and unhealthy oils (ex. vegetable oil, canola oil, anything that says hydrogenated oil). Something that wouldn't drastically impact your blood sugar levels, leading to more cravings throughout the day? Something that wouldn't give you muffin top or bat wings?! Something that wouldn't create inflammation in your system leading to things like acne and arthritic flare ups?!
If you're nodding yes, then say hello to the homemade muffin made with whole, real, food ingredients. This muffin recipe is not super labour intensive - you just need to make sure that you have the ingredients you need on hand.
Double Chocolate Spelt Muffins
Yields 12 smaller muffins or 8 larger muffins
1 3/4 cup spelt flour
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp raw cacao powder (you could simply use cocoa powder here instead)
1/4 cup coconut sugar
scant 1/2 cup 100% pure maple syrup
1 cup non-dairy milk (I used almond)
1/3 cup coconut oil, melted(you could also use butter here instead)
1 egg or chia egg substitute (1 Tbsp ground chia seeds combined with 3 Tbsp hot water. Mix & let stand for a few minutes)
1 tsp vanilla extract
2/3 cup chocolate chips (reserve a handful for sprinkling top)
Preheat oven to 400F. Line a muffin tin with papers or generously coat with coconut oil or butter.
In a large mixing bowl combine dry ingredients: spelt flour, baking powder, baking soda, raw cacao powder and coconut sugar.
In a small mixing bowl combine wet ingredients: maple syrup, non-dairy milk, coconut oil, egg or chia egg substitute and vanilla.
Make a small well in the large bowl with the dry ingredients. Pour wet into the well and combine well. Careful not to over mix.
Fold chocolate chips in, remembering to reserve a handful for sprinkling the tops.
Spoon mixture into muffin tin and sprinkle the remaining chocolate chips on top.
Bake for 20 minutes or until a toothpick, inserted comes out clean. Allow muffins to cool for a few minutes before transferring to a cooling rack.