I don’t know about you, but for the first few weeks or so of the year, I try to keep foods a little bit lighter and healthier, to give my body time to recover from all that holiday indulgence… Obviously that doesn’t mean that I intend to sacrifice though!
And so I bring to you my second healthy chocolate recipe of the year! Chocolate makes healthy eating so much easier, am I right?!
These muffins kind of remind me of the giant chocolate muffins I used to get from the grocery store bakeries, only not all oily and heavy. Plus they’re made with whole grains and no refined sugar, so they’re a great chocolatey breakfast or snack.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Chocolate Walnut Muffins
Recipe Type: breakfast / snack
Makes: 10 muffins
- 1 3/4 cups Whole Wheat Pastry Flour
- 1/3 cup Cocoa Powder
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 2/3 cup Pure Maple Syrup
- 1/3 cup Grapeseed Oil (or other neutral oil)
- 1 tbsp Ground Flaxseed
- 1 tsp Vanilla Extract
- 1/2 cup Walnuts, chopped
Preheat oven to 400°F and line muffin tin with paper liners.
Whisk together the flour, cocoa, baking powder, and salt. Set aside.
Combine the milk, maple syrup, oil, flaxseed, and vanilla. Whisk together until thoroughly combined.
Make a well in the centre of your flour mixture and pour in the liquid. Stir until just combined (it may still be lumpy, but there should be no patches of dry flour). Stir in the walnuts.
Fill prepared muffin tins almost full.
Bake for 20 – 22 minutes, until an inserted toothpick comes out clean. Check early so to avoid overbaking.
Allow to cool in pan for 5 minutes before transferring to a cooling rack.
Store in an air tight container for upto 5 days.