Brownie Muffins

I have a secret to tell you… All week long, I’ve been eating chocolate for breakfast… It’s true, and what’s more, I’m kind of proud of it!

Being a dessert girl, I’ve always loved “dessert” breakfasts; pancakes, crepes, waffles (all smothered with syrup, obviously :-)). Of course I usually make the grown-up, healthy, choice of fruit or oatmeal, but have always felt that it shouldn’t have to be that way. Why must we sacrifice one for the other? Why can’t we have the best of both worlds?

 

Brownie Muffins

 

I’m happy to tell you, we can! Here I present to you, healthy, whole grain, muffins, disguised as deep chocolate brownies. Check out those ingredients! These are muffins a dessert girl can get behind, and feel good about… Breakfast may have just become my favorite meal of the day ;-)

 

Brownie Muffins

 

Brownie Muffins

1 1/2 cups Whole Wheat Pastry Flour

1/4 cup Dutch Process Cocoa Powder

2 1/2 tsp Baking Powder

1 1/4 cup Water

1/3 cup Olive Oil

1/3 cup Coconut Sugar

3 tbsp Unsweetened Applesauce

1 tbsp Ground Flaxseed

1 tbsp Instant Coffee (optional)

1/2 tsp Salt

8 ounces Pitted Dates (about 40 dates)

 

Soak dates for 2 hours… Do not skip this step, or the dates will suck the moisture from the muffins, leaving you with dry muffins… When dates have finished soaking, drain them and set aside.

Preheat oven to 400°F and line muffin tin with paper liners.

Whisk together the flour, cocoa powder, and baking powder. Set aside.

In a blender, add the water, oil, coconut sugar, applesauce, flaxseed, coffee, and salt. Blend until thoroughly combined. Add the soaked dates and blend until no pieces are larger than a raisin (you can also liquify them into the mixture, if you prefer)… This can also be done using a submersible blender (which is what I used).

Pour the liquid ingredients into the flour mixture and stir until just combined.

Fill the lined muffin wells 2/3 full with batter and bake for 15 -17 minutes, until an inserted toothpick comes out clean.

Allow muffins to cool in tin for 5 – 10 minutes before transferring to wire rack.

Store in the refrigerator, in a tightly sealed container. These muffins get better by the second and third day.

Makes 12 muffins.

 

 

21 thoughts on “Brownie Muffins

    • Thanks, Colleen! I think that everyone should be able to have chocolate for breakfast… You know, if they want to (and who wouldn’t?) :-)

  1. what the nutritional info? I do weight watchers and need the fat, carbs, fiber and protein.

  2. wow Just Love this post and the recipe ! I so wanna take one muffin and put it slowly in my mouth…..wow ! As a true chocolate lover I love this recipe ! Your blog is awesome…..xx

    • Welcome, fellow lover of chocolate!… Best be careful with those, one easily turns into two… maybe three, but who’s counting ;-)

  3. Finally a way for me to use some of the coconut sugar I bought…for no reason other then I wanted it… I’m totally down with chocolate for breakfast, these look super good!

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