Yes to Yummy

My Fifteenth Birthday! (And chocolate mini muffins…)

May 24, 2013 Print this page

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A year ago, I probably would have said ew at holding a 30 pound pig leg.  I would have never imagined that I would look the way I do…or spend every possible moment cooking up a storm. 

Well, here I am. You really never know. 

When I started my journey, I really didn’t think I could do it. I was clueless. I was frustrated. I was plain and outright SCARED. But I did do it, and I’m so glad I tried and didn’t give up.

So, whether you’re 15 or 50, just know that if I can do it, so can YOU. You have power over your body. You don’t need chips and candy to make your life complete. All you need is a little determination, and you can accomplish it.

Now, onto the real reason why you’re here: the chocolate mini muffins.

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If you’re one of those people that will eat an entire pan of brownies as soon as they exit the oven, these are for you. With your chocolaty dessert pre-portioned beforehand, you’ll be much less likely to go overboard while still enjoying yourself. Yum.

And—bonus—these little guys are very allergy-friendly: they’re both gluten-free and nut-free, and can easily be made dairy-free. How awesome is that?

A special thanks to Tammy Credicott of The Healthy Gluten-Free Life for recipe inspiration!

First, preheat the oven to…you guessed it…350 degrees. Line a mini muffin pan with liners and grease a bit if necessary.

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In a small bowl, sift together 1/3 cup of raw cacao powder, 1/4 cup of coconut flour, 1/2 teaspoon of baking soda, and a good pinch of salt. Whisk to combine and set aside.

On medium speed, beat together 4 eggs, 1/3 cup of raw honey OR maple syrup, 1/4 cup of melted refined coconut oil, and 1/4 cup of full-fat or low-fat yogurt. (I used Green Valley Organics Lactose-Free yogurt, which both my mom and I adore.) Don’t do dairy? Substitute 1/4 cup of coconut milk and 1 tablespoon of vanilla extract instead.

Meanwhile, melt about 3 ounces of chocolate in a saucepan or in the microwave in 30-second intervals. (I used Alter Eco Blackout, my favorite dark chocolate bar.) Pour gently into the rest of the wet ingredients and mix for 1 to 2 minutes more.

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Next, add the dry ingredients in two batches to the wet ingredients. Mix on medium until well-incorporated, about 2 minutes longer. With a spatula, fold in 1/4-1/3 cup of mini chocolate chips.

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Using two large spoons, fill up each mini muffin liner with a generous glob of batter.

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Bake until a toothpick comes out clean in the center and the tops are beginning to brown, about 15 minutes.

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Let cool in the pan for at least five minutes (restrain yourself!), then eat alone or with a scoop of vanilla ice cream.

What’s your favorite birthday treat? Leave me a comment on Facebook and let me know!


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