Need an excuse to eat chocolate for breakfast? Look no further than these chocolate breakfast muffins. With no butter or canola oil, this is a healthier alternative to store-bought muffins!
“Chocolate… chocolate… chocolate.” That was the chant I was greeted one morning when I asked my family what type of muffins to make next. No subtle hints there. So chocolate breakfast muffins it was.
I made these slightly healthier than the original version and recommend that you add a bit more coconut oil or applesauce if you follow my recipe below. The whole wheat flour makes the muffins drier than I like them, so they were slightly crumbly.
Despite that nit-picky criticism, these were still solid chocolate breakfast muffins. The coarse sugar made for a crunchy topping and the muffins were soft and chocolate-y. These would be perfect packed in a lunch box for school days or a great after-school snack.
Chocolate breakfast muffins
- 2/3 cup cocoa powder
- 2 cups white whole wheat flour can substitute with all-purpose
- 1 and 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 cup chocolate chips
- 3/4 cup milk of choice
- 2 teaspoons vinegar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup coconut oil melted (can substitute for applesauce)
- coarse sanding sugar for sprinkling optional
- Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.
- In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda cinnamon, salt and chocolate chips.
- In a small measuring cup, measure out the milk and mix in the vinegar. Set aside.
- In a medium sized bowl, whisk the eggs and vanilla extract. Add in the milk/vinegar mixture. Transfer this and the melted coconut oil to the large bowl with the dry ingredients and mix until everything just comes together. The batter will be extremely thick.
- Transfer the batter into your baking pan, filling each well about 3/4 full. If desired, sprinkle the tops with coarse sugar. Bake in your preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean.