These dark chocolate breakfast muffins are chock full of healthy ingredients, to fuel you for an awesome day! I start the base with cocoa powder and instant coffee to boost the chocolate flavor. I add flax seeds, whole wheat flour, and hemp seeds for added nutrients. High protein yogurt replaces the butter in traditional muffins and coconut sugar sweetens the batter without the need for processed sugar.
Kenny has been requesting healthy muffins for some time now. Transitioning to life in New York means our mornings look quite different. In the Bay Area we would go for a long walk together before Kenny hopped in the car to get to work. Kenny now has a 20 minute subway ride every morning and needs to leave the house on time to catch his train. Most mornings are fast paced and having a quick, healthy muffin on hand is a real treat.
To make a healthier muffin, I set out to replace the fat and sugar with healthier options. I turned to plain yogurt to replace oil or butter, the added protein was a big benefit. Using coconut sugar in place of refined cane sugar helped me feel a little better about our morning choice. Flax and hemp seeds added nutrients and the cocoa powder gave me all the chocolate flavor I crave.
The dark chocolate breakfast muffins were a hit in our home and I hope you love them too!
1 teaspoon coarse kosher salt (use ½ teaspoon if using fine table salt)
¼ teaspoon ground cinnamon
⅓ cup dark chocolate chips (plus extra for topping)
Preheat oven to 375 degrees Fahrenheit.
Grease a 12 count muffin tin with cooking spray, set aside.
In a large mixing bowl, combine the cocoa powder, coffee powder, and flax meal.
Pour the boiling water over the mixture and whisk to combine.
Add the yogurt, coconut sugar, and vanilla to the cocoa mixture. Whisk to combine.
When the mixture is no longer hot, add the egg, whisk to combine.
Dump the flour, hemp seeds, baking soda, salt, and cinnamon into the bowl.
Fold the dry ingredients into the batter using a large rubber spatula.
Fold the chocolate chips into the batter.
Scoop the batter into the prepared muffin tin, filling each hole to the top (you might have some extra batter for a second batch).
Top the muffins with chocolate chips and hemp seeds if desired.
Bake the muffins on the center rack until fully cooked and a toothpick inserted in the center of the muffin comes out clean, 15-20 minutes.
Let the muffins cool completely. Store in a covered dish at room temperature for up to 2 days. Can be well wrapped and frozen for a quick breakfast, just defrost at room temperature or in the refrigerator overnight.