Double Chocolate Muffins – a great fall treat

Next time you have to send a treat to school, pack these and tell your kids they’re chocolate cupcakes – they taste that good. (Check label of the chocolate for peanuts)

Don’t let the pumpkin in the recipe mislead you. These muffins don’t have the faintest hint of pumpkin flavour. They are chocolate all the way and sometimes when you tell a kid there is pumpkin in something they just won’t eat it, so I give you permission to omit this minor detail.

Makes 12 servings

three chocolate muffins sitting on a white plate

Double Chocolate Muffins

Wet Ingredients
1 cup (250 mL) buttermilk
1 cup (250 mL) pure pumpkin purée
1 cup (250 mL) dark brown sugar
½ cup (125 mL) oat bran
1 omega-3 egg

Dry Ingredients

1 cup (250 mL) whole wheat flour
¾ cup (175 mL) ground flaxseed
½ cup (125 mL) natural cocoa powder
2 tbsp (30 mL) wheat germ
2 Tbsp (30 mL) cinnamon
1 ½ tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
¼ cup (60 mL) chopped dark chocolate; M & M’s baking bits, or mini chocolate chips at least 60% cocoa mass, 70% is best

  1. Preheat the oven to 400°F (200°C.) Line a muffin pan with paper cup liners.
  2. In a medium bowl, beat together all the wet ingredients. Set aside.
  3. In a large bowl, using a fork or a wire whisk, mix together all the dry ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Scoop into muffin cups. Bake for 20 to 25 minutes or until done.

Each muffing contains: 200 Calories, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 180 mg Sodium, 38 g Carbs, 5 g Fiber, 6 g Protein

Posted in Chocolate - of course!
2 comments on “Double Chocolate Muffins – a great fall treat
  1. Patricia says:

    Your recipe looks like it would be delish!
    I actually have all the ingredients, hope to try it out!

  2. Mairlyn says:

    Tip – don’t overbake, they should be really moist.
    Peace, love and fibre,

Leave a Reply

Your email address will not be published. Required fields are marked *