Dr. Ann loves making these delicious chocolate muffins for a healthy breakfast or a quick snack.
The recipe is inspired by Zest For Cooking. Check out the recipe below.
Healthy Chocolate Breakfast Muffins
Ingredients
- 1 (packed) cup Medjool dates, pitted softened with a 10 minute soak in hot water
- 1 cup almond butter
- 1/2 cup canned coconut milk
- 1 avocado pitted
- 1 large egg at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1/3 cup good quality cocoa powder
- 1/2 teaspoon Kosher or sea salt
- 1 teaspoon baking soda
- 2-3 tablespoons dark chocolate chips (optional)
Servings: 12 muffins
Instructions
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Pre-heat the oven to 375 degrees. Line a muffin tin with paper liners. Combine the softened dates, almond butter, coconut milk, avocado, egg, vanilla extract, vinegar, cocoa powder, salt and baking soda in the bowl of a food processor or a blender. Mix the ingredients well until the batter is smooth. Use an ice cream scoop or spoon to place batter into the muffin tray.
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Sprinkle the top of each muffin with chocolate chips, if using. Bake in the oven for 15-18 minutes or until a wooden skewer placed into the middle of a muffin comes out clean. Remove the tray from the oven and let the muffins cool. The muffins can be stored in an airtight container.
Zest for Cooking link:
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