Low-sugar double chocolate muffins

By | July 18, 2013

double choc muffins 1

This is the story of a muffin made in the final 15 minutes before the baby’s nap. It’s the story of a muffin recipe that I wished I had doubled, because with the passing of 24 hours, we were down to just two. The next week, I made them again. The week after that, I made them twice.

At first, though, I was pretty unimpressed. Fresh from the oven, the chocolate flavor was barely discernible, they weren’t sweet enough, and I felt like I had to search for the chocolate chips. Sure, I’d wanted a healthy chocolate muffin, but…

But. But the next morning, after a night’s rest in the fridge, they were wonderful. The chocolate flavor deepened, the chocolate chips seemed to come out from hiding, and somehow, they were totally sweet enough — even though there was just that half-cup of sugar in the whole batter. Also, there are flaxseeds hidden in there, and if I hadn’t put them there myself, I would never have known.

In other words, these muffins are the perfect compromise between “help! I need chocolate!” and “I should probably eat something healthy.” Just don’t forget about the fridge time.

One year ago: Coconut chocolate chip muff-cakes


4 Comments

Liba on September 16, 2013 at 1:47 pm.

what are flaxseeds? where can they be found?
will it come out ok with out them?

Reply

Tali Simon on September 17, 2013 at 4:52 pm.

Flaxseeds are high in fiber and protein and can often be added to recipes in a way that ups the healthy factor without influencing the taste. They can be found in health food stores, but I make these muffins all the time without them, too, and it totally works.

Reply

Adeena on November 24, 2013 at 4:28 pm.

I’ve been eyeing these for a while and finally have an occasion to make them -my son’s birthday! I was thinking I would like to make it into a cake instead. Do you have any idea if this would work? What size pan and temp. and bake time? Also, have you ever tried making a “healthy” frosting?

Thanks!

Reply

Tali Simon on November 25, 2013 at 9:53 am.

Having never done this myself, I can’t make any promises, but I would try baking the batter in a greased springform pan (with a round of parchment paper on the bottom for easy removal) at 350 F/180 C for 30 minutes, maybe a bit more.

Re: frosting, I’ve only made a few, never tried to make them healthy, and haven’t been in love with any!

Good luck!

Reply

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