May 24, 2013
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.
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.
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.
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.
Using two large spoons, fill up each mini muffin liner with a generous glob of batter.
Bake until a toothpick comes out clean in the center and the tops are beginning to brown, about 15 minutes.
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!