While in Starbucks yesterday, I found myself drooling over the baked goods for a solid 5 minutes before I decided to forgo the sweets and stick to a hot tea. If each of their treats weren't so large, I probably would have indulged, but their muffins are larger than my fist! Too much for an afternoon pick me up.
These little two bitters are absolutely perfect for a small treat. Not to mention a delicious and healthy alternative to those loaded with fat and processed sugar. The richness of the chocolate is definitely something to write home about. Best part of all, no one would suspect these muffins are in fact healthy, for they taste way too naughty for it to be so.
Shh, it'll be our little secret.
Skinny Double Chocolate Mini Muffins
YEILD: About 20 mini muffinsingredients:
1/2 cup spelt flour or all-purpose if you prefer3 tbsp cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup xylitol, or sugar of choice
A
1/4 cup mayo-style spread (such as Earth Balance, Vegenaise, or even homemade cashew mayo)
1/2 tsp pure vanilla extract
1/3 cup plus 1 tbsp water
directions:
Preheat oven to 350 degrees. Grease a mini muffin pan with an all-natural non stick cooking spray.In a large bowl, combine the flour, cocoa powder, baking soda, salt, sugar, and mini chocolate chips. Sift very well with a wire whisk.
In a separate bowl, combine the wet ingredients and whisk until the mayo is completely smooth. Pour wet ingredients into dry and stir until just combined. Immediately scoop batter into the mini muffins pans filling about 2/3 the way full.
Bake 20 minutes or until a toothpick comes out mostly clean. Allow the muffins to cool for 10 minutes before removing from pan.
Recipe adapted from Chocolate Covered Katie
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