Easy Healthier Chocolate Muffins
Ingredients
- 1 cup wholewheat spelt flour
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut yoghurt
- 1/4 cup coconut milk
- 1/4 cup butter (or coconut oil), melted and cooled
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 2 eggs
Preparation
Preheat the oven to 170C and line a 12-cup muffin tray
Melt the butter or coconut oil and allow it to cool
In a large bowl sift together flour, cocoa, baking powder, baking soda, sugar and salt
In a medium bowl whisk the eggs with the yoghurt, coconut milk, oil, melted butter and vanilla extract
Create a well in the sifted dry ingredients and pour in the wet ingredients Fold together until just combined. Do not over mix
Divide the mixture between the muffin cups, filling them almost to the top
Bake for 25 to 30 minutes
Transfer to a wire rack and let cool for about 20 minutes before turning out
Tips
The main difference between a cupcake and a muffin is in their mixing method and composition. Cupcakes are made by creaming butter and sugar for a smooth batter, while muffins involve mixing dry and wet ingredients briefly for a denser result
Muffins can use whole wheat or nut flours and healthier fats like coconut oil, and they typically do not include frosting, unlike cupcakes
