- Julianna Sweeney
The Best Homemade Chocolate Muffins
Okay, so I unlocked a crazy hack and I just HAD to share it with y'all...
When Sara and I made the cupcakes from yesterday's post (S'mores Cupcake Post) we adjusted the recipe to be less sweet and tad bit healthier. When we tried the cupcakes by themselves, they almost tasted like muffins so a few days later, I decided that I was going to try to make muffins.
I can honestly say that it was one of the best decisions ever!
They were a huge hit and right away I texted my aunt (a mother of 3). Here's why that part is so important... we live in a world where almost everything marketed to kids is pumped to the max with sugar, chemicals, artificial ingredients and various other toxins (that's not even including all of the harmful ingredients in the products we use every day).
I'm not going to try to convince anyone that these are healthy for you - nor would I want to. The fact of the matter is, they're not gonna give you all the nutrients that you need and they still have sugar in them. They are, however, a healthier alternative to the snacks that most people consume/give their kids to consume every day (Oreos, candy, cereal, etc.).
They're homemade - you know what's going into them and therefore what you/your kids are consuming
They take less sugar than the average muffin
They use avocado oil - no vegetable or seed oils that wreak havoc on your body
They are incredibly easy to make
They make a lot in one go (almost 3 dozen)
They are customizable to your liking (want bananas in yours go right ahead, don't want walnuts, no worries, etc.)
They last a while - they will last you right up to about 2 weeks if kept in a properly sealed Tupperware and/or you can freeze and de-frost them as you want them
Without further ado, here's the recipe...
3.5 cups all purpose flour
2 cups granulated sugar
1.5 cups of cocoa powder (We used Hershey's special dark 100% cacao dutched cocoa powder)
1 tbsp baking soda
1.5 tsp baking powder
1.5 tsp salt
4 large eggs (we always get free range eggs)
1.5 cups of extra creamy almond milk mixed with 1 tbsp of apple cider vinegar (this replaces your buttermilk)
1 cup of warm water
1/2 cup of avocado oil (we never use vegetable or seed oils - I will be writing a blog post soon on why they are so bad for you)
3 tsp pure vanilla extract
1 tsp of instant coffee (helps to bring out the chocolate flavor)
Walnuts, chocolate chips, bananas, etc. (toppings/mix-ins are optional and based on your taste)
Preheat the oven to 350 degrees F. Prep your cupcake pans with paper cups, parchment paper or just some oil and place to the side
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined
Add eggs, almond milk + vinegar, warm water, oil, coffee and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes
You can then add in your mix-ins and incorporate them into the batter with a spoon or spatula
Pour the batter into the cupcake pans evenly distributing the batter
Bake the muffins for about 30 mins (until you can stick a toothpick in the middle and take it out without any batter stuck to it)
Once the muffins are done, take them out of the oven and let cool.
I hope this recipe helps! Try it for yourself and let me know your thoughts below!
Sending love always,