I had told you all about how my husband is not very happy about me leaning A LOT towards healthy baking. Now it was my cousin who was complaining! She said she didn’t want my blog recipes! She was coming home and I had to bake her something very ‘unhealthy’ and tasty! Lol
I said yes! I asked her if chocolate muffins sounded good!
But of course it wasn’t going to be unhealthy! I just can’t bring myself to bake something which I can’t indulge in without guilt. After all the hard work I like to sit back and have a few or more muffins myself
These muffins are again, egg less, butter less and whole wheat! I used some freshly brewed strong coffee to it as chocolate and coffee are the perfect lovers According to me. To give it a new twist I used some toasted crushed peanuts!
After baking this batch of muffins, I am beginning in to feel like I am finally getting some basics of baking! I kind of feel confident about being able to make my own recipes. These muffins turned out great! Coffee intensified the chocolate flavor and I loved the addition of peanuts in them. They do have a very strong peanut flavor so make them only if you love peanuts! I felt that they could have a little more oil to make them a little richer and more moist so you could increase oil from ½ cut to ¾ cup if you like. Use regular milk instead of soy-milk if you are not a vegan and it should be fine.
It tasted a little dry when I tasted it fresh out of the oven and I wasn’t sure if it was good enough to go on my blog. But I tasted it again the next and It tasted much better! Surprisingly a lot softer.
Bake these wonderful vegan, eggless, butter less, whole wheat healthy chocolate muffins when you want to indulge in something chocolaty and sweet!
- 2cup whole wheat flour
- 1 cup sugar
- ½ cup cocoa
- ½ cup crushed plain roasted peanuts
- 1 tsp baking soda
- 1tsp baking powder
- ¼ tsp salt
- ½ – ¾ cup oil
- 1 cup coffee
- ½ cup soy milk
Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.
Pour the wet ingredients to the dry ingredients. Mix till combined. Don’t over mix it.
Spoon the batter into a greased muffin tray and bake at 180°C for 20- 25 minutes or till the toothpick inserted comes out clean.