Wednesday, July 13, 2011

Low-fat Chocolicious Brownie muffins


What can I say about this post other than …. hmm hmm chocolaty good.  I haven’t consumed any treats in such a long time and then I came across a recipe (I can’t remember where though) that featured So Delicious Coconut milk as one of ingredients.  And guess who happened to have an open carton in the fridge… I just had to use it up before it went bad…how could I not? 

Take a look at these bad boys…and they are relatively healthy too. I customized the recipe to my own preference to make them a little more healthy than the original version. Next time I am also going to attempt a gluten-free version of these muffins, but for now, they will have to do with being vegan + dairy-free. I wish I could remember where the original version came from…doh!



  • 2 cups Spelt Flour
  • 3/4 cup pure cocoa powder
  • 1 1/2 Tbsp. baking powder (gluten-free and aluminum free)
  • 3/4 cup pure maple syrup
  • 1/2 cup 100% pure pumpkin purée
  • 1/4 cup raw agave syrup
  • 1/2 cup strong brewed espresso
  • 1/2 cup So Delicious Vanilla Cocunut milk
  • 1 Tbsp. vanilla extract ( I put in a tad more since I love the flavour)
  • 2 Tbsp.  olive oil
  • 1 handful of organic semi-sweet chocolate chips


  • Yield:  12 muffins
  • Preheat the oven to 350F.
  • In a large bowl, sift together the flour, cocoa powder and baking powder.
  • In a medium bowl, whisk maple syrup, pumpkin purée, agave syrup, coffee, coconut milk and vanilla.
  • Fold the wet ingredients into the dry ingredients.  Add the chocolate chips. 
  • Spoon the batter into greased muffin tins about 3/4 full. 
  • Bake for 28 minutes or until a toothpick comes out nearly clean.

You will notice the batter is quite stiff and the muffins are very dense, just like a brownie. 





They definitely have the consistency of a brownie.

Careful to not over bake them as I think they may get too dry.  They taste great and have a slight coffee aroma.  What I loved about these is that they do not contain one ounce of refined sugar or flour and only 2 Tbsp. of olive oil for the entire recipe.  Doesn’t get much better than that.

Hope you enjoy them as much as I did. But remember, eat in moderation!




  1. Interesting! MUST try this. How do you feel about subbing coconut oil for the olive oil? I've always baked with coconut oil, never olive.

  2. Thank you for sharing this delicious recipe, Bea! We have a lot of brownie fans around here, and we can't wait to try it!

  3. Kelly..that would probably be really good and give them a bit of a coconut flavour perhaps. Will try that next time, or you can let us know what it's like.