I've been going a bit crazy with the healthy breakfast ideas lately - especially since I made a healthy muffin mix. I decided it would be fun to splurge and make my favorite muffins - double chocolate. If there is one muffin that really is just an excuse to eat chocolate for breakfast - this is it! So let's make another healthy breakfast - double chocolate muffins!
Healthy breakfast: double chocolate muffins
These are my favorite muffins. Blueberry muffins are good. Banana nut is nice. But I love chocolate muffins. It feels so decadent eating something so rich for breakfast. Now, with my new low-carb muffin mix, I can still indulge my morning muffin obsession - even when I'm following the Trim Healthy Mama plan.
What you’ll need:
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For this recipe you'll need 1 1/3 cups of the muffin mix, cocoa powder, chocolate chips (sweetened with Stevia), sweetener (like xylitol or Truvia), eggs, butter, vanilla, and milk (I like to use plain almond milk). You'll also want some paper muffin cups - this batter is a bit sticky and tends to stick to the muffin tin even when it's greased. So, don't lose any of that chocolaty goodness - use muffin cups!
If you have the muffin mix all prepped in your fridge, these muffins are super easy to mix together and get into the oven. Measure out the muffin mix, add the cocoa powder and sweetener. Mix the wet ingredients and add them to the dry. Stir in the chocolate chips. That’s it! In just a few minutes you can have healthy breakfast double chocolate muffins!
If you are following Trim Healthy Mama, these muffins fall under the “Satisfying” high-fat category.
Double Chocolate Muffin Recipe
Makes: 12 muffins
- 1⅓ cups muffin mix
- ⅔ cup cocoa powder
- ½ cup sweetener
- 1 cup sugar-free chocolate chips
- ¾ cup plain almond milk
- 2 eggs
- 1 tsp vanilla
- ¼ cup melted butter, slightly cooled
- Preheat oven to 350.
- Combine the muffin mix, cocoa powder, sweetener, and chocolate chips in a medium sized bowl.
- Measure the almond milk into a 2-cup liquid measuring cup, add the eggs and vanilla and whisk well.
- Slowly whisk the melted butter into the almond milk mixture.
- Pour the wet ingredients into the dry and stir until the dry mixture is incorporated.
- Scoop out into the paper cup lined muffin tin, using a ¼ cup measuring cup.
- Let the muffins sit for 5 minutes.
- Bake for 30 minutes or until muffins have set. Don't over bake.