There are days when all I want to end with is chocolate. After a long week I crave being in the kitchen. It’s a relaxing place for me, especially when I get the chance to bake a bit.
The only bad part about baking is that then I want to eat it all. Small batches become a necessity.
These mocha chocolate chip muffins come together in less than 5 minutes, and will be out of the oven in 20. Be careful though, the coffee and chocolate in them will keep you up at night. The longer you are up the more of these chocolately treats you may eat.
You’ve been warned.
In my attempt to make this treat a bit more nutritious I added fava bean and chickpea flour. Of course if you do not have this on hand you can substitute with additional whole wheat pastry flour or another gluten-free flour. The applesauce keeps the muffins moist and the coffee lends a depth to the chocolate.
I hope you enjoy these. Jacob and I sure did.
Mocha Chocolate Chip Muffins
3/4 cup whole wheat pastry flour
1/4 cup fava bean and chickpea flour
1/3 cup brown sugar
1/2 cup dutch cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp sea salt
1 tbsp cornstarch
1/3 cup apple sauce
3/4 cup coffee
1 tsp vanilla
1/4 cup dark chocolate chips
optional – more dark chocolate chips to top the muffins
Pre-heat your oven to 350 degrees. In a large bowl combine all the dry ingredients (flours, sugar, cocoa, baking soda, baking powder, salt and cornstarch). Stir until thoroughly mixed, leaving no lumps.
In a smaller bowl combine the remaining wet ingredients (apple sauce, coffee and vanilla) excluding the chocolate chips. Add the wet ingredients to the dry and mix until smooth and combined. Stir in the chocolate chips.
Using a 1/4 cup measuring cup pour the mixture into 8 regular sized muffin tins coated with olive oil spray. Top each muffin with a few additional chocolate chips if desired.
Bake for 20 minutes. Remove from the oven when a toothpick comes out clean. After 5 minutes gently remove the muffins from the tin and enjoy.