Wednesday, July 13, 2011

Low-fat Chocolicious Brownie muffins

VEGAN + DAIRY-FREE

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!

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Ingredients

  • 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

Directions

  • 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. 

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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!

Bea

xoxo

3 comments:

  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.

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  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!

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  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.

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