Lightened up Double Chocolate Muffins with a dose of veggies hidden inside!
I’m home in Indiana and just popping in today to celebrate Recipe Redux day!
As an avid cookbook reader and lover, I was stoked for the December 2016 theme.
Grab a Book & Cook
We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own.)
I’ll be honest, I peeked through several of my cookbooks before deciding on page 126 from Better Homes and Gardens New CookBook Bridal Edition. Double Chocolate Muffins.
Brian and I received this as a gift at a wedding shower. I love this book because there are lots of tips for meal prepping, customizing recipes, throwing get-togethers, and planning large meals. It’s such a great resource in the kitchen!
The initial recipe looked like a typical muffin recipe, so I decided to make the following changes:
- Make them as low FODMAP as possible
- Reduce the sugar
- Replace the vegetable oil with carrot puree for moistness and an added veggie bonus
- Add espresso to amp up the chocolate flavor since the sugar amount was reduced.
The end result was a super tasty and soft muffin that Brian and I enjoyed as a quick and easy breakfast component.
They taste best shortly after you remove them from the oven (hello melted chocolate!) and within the first couple of days.
You can store in the fridge for up to a week or the freezer for a few months. I’ll be completely honest in saying that I actually made two batches of these muffins so I could freeze some for busy mornings in the new year 😉
The amount of sugar was not listed in the original nutrition information for these muffins, but I reduced the amount added from 1/2 + 1/3 cup to 3/4 cup.
I hope you enjoy these muffins and I hope you are enjoying time with your families if you are celebrating this week 🙂
Lightened up Double Chocolate Muffins #lowFODMAP #glutenfree #breakfast #theRecipeRedux Click To Tweet
If you give these muffins a try, tag me on instagram with #trebleinthekitchen so I can see!
- 1 cup gluten free 1:1 flour (or whole wheat pastry flour)
- ¼ cup almond meal
- ¾ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ½ cup carrot puree*
- ½ cup unsweetened almond milk
- 1 egg
- 1 tsp espresso powder
- ½ cup chocolate chips (I prefer Enjoy Life brand)
- Preheat the oven to 375 degrees Fahrenheit.
- Place paper bake cups in 12 standard sized muffin cups.
- In a medium bowl combine the flour, almond flour, maple syrup, cocoa, baking powder, baking soda, and sea salt.
- Make a well in the center of the dry ingredients and set aside.
- In a small bowl, whisk together the carrot puree, almond milk, egg and espresso powder.
- Pour into the flour mixture and stir until just moistened.
- Mix in the chocolate chips.
- Spoon the batter into prepared muffin cups, filling about ⅔ of the way to the top. Bake for 18-20 minutes or until the edges are firm.
- Cool the muffins on a wire rack for 5 minutes.
- Serve warm.