Fruity Chocolate Breakfast Muffins (Whole Wheat + Vegan + Sugar & Oil Free Option)

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17.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Fruity Chocolate Breakfast Muffins (Whole Wheat + Vegan + Sugar & Oil Free Option)

 

I hadn’t baked muffins in a long time. Since I have been craving for spicy or savory Indian breakfasts and snacks, muffins were’t on my mind at all.

A few days ago I had a bunch of overripe bananas and lots of apples which needed to be used up as soon as possible. Am I the only one who is in this situation repeatedly? I first baked an apple pie which was shared with some friends. Then I thought i’ll bake some banana muffins. As I started mixing it, being my usual self, I added some apples to it, and then walnuts and then cocoa! By the end of it all, it wasn’t a banana  muffins anymore! Instead it turned out to be a very delicious Fruity Chocolate Muffin which was fit to be on a breakfast table!

 

Fruity Chocolate Breakfast Muffins (Whole Wheat + Vegan + Sugar & Oil Free Option)

 

It is entirely made out of whole wheat flour, has lots of walnuts, apples and bananas and very little additional sugar or fat. Even the tiny bit of additional sugar and oil here is totally optional. Just a couple of spoons of them don’t bother me but if you want you can leave them out. Of course I was thrilled with it and wanted to share the recipe right here. But I thought I might be posting too many healthy muffin recipes and wondered if you all will be tired of them. Thanks to my Facebook page, I can now directly talk to you all and know what you feel… I asked if you all are interested in the recipe and got several exited ‘YES’!

 

Fruity Chocolate Breakfast Muffins (Whole Wheat + Vegan + Sugar & Oil Free Option)

 

So here you go… Here’s the recipe for my healthy fruity chocolate muffins! Though they were soft and fluffy right out of the oven, they tasted even better the next day, more moist with a more pronounced chocolate flavor. You will taste a slight hint of fruits but not in a bad way.

Make these muffins on a Sunday to have your breakfast or snacks ready for the next week!

 

Fruity Chocolate Breakfast Muffins (Whole Wheat + Vegan + Sugar & Oil Free Option)

 

Notes:

Use 1 cup all purpose flour + 1 cup whole wheat flour for lighter muffins

Add any other nuts of your choice like pecans or almonds instead of walnuts

You can replace the apple puree with mashed banana for banana chocolate muffins

You can store them in the refrigerator for unto a week.

 

Fruity Chocolate Breakfast Muffins (Whole Wheat + Vegan + Sugar & Oil Free Option)

 

Ingredients:

  • 2 cups whole wheat flour
  • 1/4 cup chopped walnuts
  • 1/2 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp unrefined sugar (optional)
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • A handful of dark chocolate chips for topping (optional)
  • 3 tbsp flax seed powder + 9 tbsp water
  • 1 cup pureed apple
  • 1 cup pureed overripe bananas
  • 2 tbsp olive oil
  • 2-3 tbsp water (optional)

 

Combine the flax seed powder with water, stir  well and leave aside.

Puree the apples and bananas in a blender and keep them ready.

Pre heat the oven at 160 degree celsius.

In a big bowl, combine all the dry ingredients and mix well. Make sure there are no lumps of baking soda or baking powder.  In a separate bowl mix the fruit puree, flax seed mixture and the olive oil. Pour the wet ingredients over the dry and stir slowly for them to combine. Do not over mix. If they look too dry to stir, add a couple of spoons of water. The batter will be much  harder than the regular muffin batter, but that’s alright.

Pour the batter into a greased muffin tray. Top each muffins with a few dark chocolate chips. Place them in the preheated oven and bake them for 20 to 15 minutes to until the toothpick inserted in the middle comes out clean.

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5 comments :

  • Natalie

    I love this recipe, so easy and they turned out great

  • Nancy

    I made these and I didn’t have flax powder but I did have flax seeds that I ground in my coffee grinder and also instead of using oil I used equivalent grams of avocado. Not a fan of whole wheat flour so only used 1/4 c whole wheat, rest all-purpose. I made no other substitutions. They turned out fantastic. Served them to my girlfriends at coffee this morning and they loved them. Will definitely make them again and might even be brave enough to use more whole wheat flour next time!

  • Katie

    Hi!

    Your recipe looks great. Just wondering if you have tested it without any added sugar an oil? I’d love to make them but I am not using either at this time.
    Thanks!

    • Chinmayie

      Hey Katie, You can surely bake this without any added sugar and oil. This is one of my favorite recipes and it works well in many ways. Try it and do come back and let us know how it turned out :)

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