Superfood Chocolate Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup(s) spelt flour |
3/4 cup(s) ground flaxseed |
1/2 cup(s) wheat germ |
1 teaspoon(s) baking soda |
1 1/2 teaspoon(s) baking powder |
1/2 cup(s) unsweetened cocoa powder |
1 tablespoon(s) instant coffee |
1/4 teaspoon(s) fine sea salt |
1/2 cup(s) mini chocolate chips |
3/4 cup(s) nonfat greek yogurt |
1/3 cup(s) skim or soy milk |
1 cup(s) canned pumpkin |
1/2 cup(s) palm sugar |
2 teaspoon(s) liquid stevia |
1/4 cup(s) egg white |
1 teaspoon(s) vanilla extract |
1/4 cup(s) coconut oil melted |
Directions:
1. In a large bowl, whisk together dry ingredients: flour, flaxseed, wheat germ, baking soda, baking powder, cocoa powder, coffee, salt and chocolate chips. In a medium bowl, whisk together the wet: pumpkin, Greek yogurt, milk, egg whites, palm sugar, stevia, vanilla extract. Now melt the coconut oil before whisking into the wet ingredients.
2. Gently fold wet into dry until JUST mixed, do not overstir! Spelt flour holds moisture best if allowed to rest, so don't preheat the oven until the batter is ready. It will seem very thick and has to be somewhat molded into oiled, medium muffin tins. The batter will fill the tins almost to the top. Preheat oven to 350 and bake for 12-15 minutes. Do not overbake.
3. Total per muffins: Cals 191, 5.5 g protein, 25 g carb, 9 g fat
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