What do I love more than any other treat in the world? CHOCOLATE CHOCOLATE CHOCOLATE. So chocolate muffins with chocolate chunks in them really equals…. pure heaven. Today Zoey and I decided to create a healthy sugar free version of chocolatey, chocolate muffins. They turned out so divine I thought I would share the recipe with you all. You can also watch the step by step video instructions on our cupcake-making vlog (which I will admit is much cuter and more interesting than reading the recipe).
I am always researching healthy food for kids so I can trick Zoey into getting more fruits and veggies in her diet, but it is extremely difficult for me to find sugar free recipes that don’t utilize an artificial sweetener, so I made my own recipe for these cupcakes. I will warn you in advance, the texture is very dense and rich, it is more like fudge than a fluffy muffin. Anyways. Let me know in the comments what you think of my sugar free dessert recipe!
These muffins are also egg free, dairy free and can easily be adapted to a gluten free diet by replacing the flour with a gluten free flour mixture. If you want more ideas for what to use this cereal for read my post from yesterday here.
Ingredients
Muffins:
1 cup cocoa powder
1/2 cup baking dates
1 cup applesauce
3/4 cup coconut oil
1/2 cup raw honey
2oz. unsweetened baking chocolate
1 1/2 cup flour
1 1/2tsp. baking powder
1/2tsp. salt
3/4 cup unsweetened shredded coconut
3/4 cup Envirokidz Koala Crisps
Topping:
1/2 cup Envirokidz Koala Crisps
1/2 cup unsweetened shredded coconut
1/3 cup coconut oil
Directions
Preheat the oven to 350F. Mix cocoa powder, baking dates, applesauce, honey and coconut oil in your Vitamix until well blended. Add the baking chocolate and pulse the blender till the chocolate is in small chunks. Set aside.
Mix flour, salt, baking powder, shredded coconut and Envirokidz Koala Crisps together in a large mixing bowl. Add the chocolate batter from the blender to the flour mixture and stir. Do not over-mix.
Put the batter into greased muffin tins.
Melt the coconut oil for the topping mixture and then add all the topping ingredients to a small bowl and stir till well mixed. Place about a tablespoon of the mixture on top of each muffin.
Place the muffins in the preheated oven and cook for about 15 minutes or until a toothpick comes out of the center clean.
Allow the muffins to cool and then gobble them up like there’s no tomorrow!
