If you’re looking for a delicious, yet healthy, breakfast you can whip up for the kids and have plenty to spare, look no further! These Double Chocolate Chip Muffins are easy, freezer-friendly, and kid-approved!
Double Your Pleasure
For the record, I have a philosophy when it comes to baked goods: always double (or triple) the recipe and freeze what you’re not going to eat in the next few days. This comes in handy when a) you have guests and don’t want to be up at dawn cooking breakfast b) need a grab-and-go breakfast or c) just need a weekend off from the kitchen! If you do this consistently, you’ll always have a variety of choices.
We recently had our former foreign-exchange student visit and, because I had been stocking the freezer, she and the kids were pulling stuff out to eat the whole three weeks she was here! There were scones, several kinds of muffins, waffles, etc. All were gluten- and dairy-free (most were vegan, as well), but she was none the wiser (she’s French: they’re all about the gluten and dairy!). Because my kids will eat pretty much anything with chocolate in it, I make these Double Chocolate Chip Muffins on the regular.
Recipe Notes:
- As mentioned earlier, I see no purpose in baking if I’m not going to make extra. As such, this recipe makes 18-20 muffins. If, for some reason, you want fewer muffins (I did say they freeze well, didn’t I?), I suppose you could halve the ingredients.
- What is Cacao? Cacao is the healthy sibling of cocoa. Cocoa is heated at high-heat and, thus, loses many of its beneficial properties. Cacao, on the other hand, is processed at low temperatures before being ground into a powder and, thus, retains the many vitamins, minerals, and anti-oxidants it possesses.
- ***Fun Fact: cacao and cocoa are both fermented, which is another reason why good quality chocolate is great for you #guthealth!***
- Pure Maple Syrup has got to be the 100% real deal. Commercial brands like Aunt Jemima are mostly low-quality corn syrup, which is no good for your health! Choose the good stuff and your body will thank you.
- Finding vegan and refined sugar-free chocolate chips can be hard if you don’t know where to look. I usually go for Lily’s brand, as I can find them in my store but keep in mind that the fewer ingredients, the better.
I hope you and your family enjoy these as much as we do!
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Sweet Laurel’s Double Chocolate Chip Muffins
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 minutes
- Yield: 18 muffins 1x
- Category: Breakfast
- Diet: Gluten Free
Description
Original Recipe by Laurel Gallucci in her cookbook, Sweet Laurel.
This version has been slightly modified by Claudine.
Ingredients
- 5 cups Almond flour
- ½ cup Unsweetened cacao powder (Cacao is the raw, unsweetened and unadulterated version of cocoa powder)
- 2 tsp Baking soda
- 1 tsp Salt
- 1 – 1 ½ cups 100% pure maple syrup, depending on desired sweetness level
- 4 Large eggs
- 2 tbsp Vanilla extract
- 1 cup Vegan, refined sugar-free chocolate chips + a few extra for topping
Instructions
- Preheat oven to 350-degrees and line 18 muffin cups with liners
- Combine dry ingredients (almond flour through salt) in one bowl and whisk. Combine wet (maple syrup through vanilla extract) in another.
- Gradually stir dry ingredients into the wet until combined and no flour lumps are evident. Fold in 1 cup of chocolate chips.
- Fill muffin cups approximately three-fourths of the way up with batter and top with a few extra chocolate chips. Bake for 20 to 25 minutes, until a toothpick in center comes out clean.
- Remove muffins from tin and allow to cool completely on a wire rack before double-bagging and freezing (I leave a few in the fridge in a quart-sized bag for the first week’s breakfasts).