I am not a morning person 🙂 I think a lot of people can relate to this, and if you can’t… we might not get along. In all seriousness, mornings are not particularly enjoyable for me. It definitely takes a while for me to wake up and feel alert. I’m also not a coffee drinker, except the very occasional Java Chip Frappucino I have from Starbucks which my husband says is “not REAL coffee anyway”. I like tea with milk and sugar. So that basically means, I’m extremely sluggish in the mornings. Aside from that, I really struggle with eating breakfast. I just have no interest in food when I wake up and only want my cup of tea.
Ok maybe that’s a lie. I do have interest in food when I wake up, but only if it’s unhealthy, already prepared & loaded with sugar i.e. donuts, cookies etc. For this reason I basically chose no breakfast vs. bad breakfast. In lieu of a lacking healthy breakfast regimen, I have started making breakfast smoothies which we take to work and drink. The benefit of that is I still get to drink my tea when I wake up and when I get to work my hunger kicks in which the smoothie helps with. Not to mention that’s how I get my intake of fruits and some veggies. But I still feel like having something solid when I wake up is necessary so that my energy levels go up faster and I absorb all my morning vitamins. The trick is: it has to be something tasty, but not as terrible as a donut.
After some research I found a couple of great recipes that are relatively healthy without cutting out the tasty factor. This week I decided to try my hand at some chocolate muffins I found on the Sally’s Baking Addiction blog! I put a little spin on it because I didn’t have cocoa powder and I thought maybe adding some coffee would be awesome. My mom used to make legit delicious coffee-chocolate cakes when I was younger and I was inspired to add some coffee to these muffins as well. The end result, was phenomenal. These muffins were perfectly light, moist and delicious! Oh and guess what, I successfully enjoyed one with my morning tea today and craved more (and resisted of course)!
- 3/4 cup unsweetened applesauce
- 1/2 cup coconut palm sugar
- 1/4 cup honey
- 1 large egg
- 3/4 cup plain greek yogurt
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup semi-sweet chocolate chips, ground to a moist powder
- 1/8 cup coffee beans, ground to a fine powder (or instant coffee powder)
- 1/2 teaspoon salt
- 1 tsp baking soda
- 1 tsp baking powder
- Handful of semi-sweet chocolate chips to sprinkle on top of muffins
- Preheat oven to 425°F Degrees, grease a 12 muffin pan and set aside
- In a large bowl mix the applesauce, sugar, honey, egg, yogurt and vanilla extract. Whisk well until the texture is smooth without any lumps.
- Whisk in the flours, ground up chocolate, coffee powder, salt, baking soda and baking powder. Mix until there are no clumps, but don't overmix.
- Pour the batter into the muffin pan, try to keep the levels even to ensure even baking.
- Add the desired amount of chocolate chips on top of the batter in each muffin cup.
- Bake for 5 minutes, then reduce oven temperature to 375°F and bake for 13-15 minutes.
- Insert a toothpick or a knife into the center of a muffin to check to see if the muffin is cooked (if you see uncooked batter, leave in the oven for an extra couple minutes and check again for doneness).
- If done, remove pan from oven and cool for 3 minutes. Then remove muffins and cool on a wire rack for 10 minutes. Serve immediately or store for future consumption!
- These muffins are very moist and light, so don't worry if they don't feel heavy like store-bought muffins!
- To store these muffins, I used my tupper ware boxes. I lined the bottom of the boxes with a paper towel and after placing muffins in side by side, I lined the top with paper towels as well before putting an air-tight lid on. The paper towels ensure the muffins don't dry out. They stay fresh for 5 days at room temperature, 7 days in the fridge and 3 months in the freezer.