I got back from a good sweaty t-shirt producing run with a dire need for chocolate. And chocolatey oats simply would not do this morning. I had saved this recipe for chocolate muffins from cooking light, and decided that despite our lack of groceries, I could probably improvise and whip up something delicious!
7.9 oz flour (I did a mish-mash of white, ww pasty, and ww)
1/2 cup packed brown sugar
1/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup warm water
1/4 cup coconut oil
1 Tbs red wine vinegar (I was skeptical about this...but you can't taste it at all!)
1 Tbs vanilla extract
1 large egg (we're out of eggs so I used Ener-G egg replacer)
1/2 cup semi-sweet chocolate chips, divided into 2 1/4 cup servings
Preheat oven to 400 degrees. Combine flour and next five ingredients (through salt) in a large bowl. Make a well in the center of the bowl. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup chocolate chips. Add oil mixture to flour mixture, stirring until just moist.
The best thing about eggless baking?? Eating the batter, salmonella-fear free.
Coat 12 muffin tin with cooking spray and divide evenly. Sprinkle remaining 1/4 cup chocolate chips evenly on batter. Bake at 400 degrees for 15 minutes.
Before going into the oven!
These were delicious!! I would absolutely make them again. I enjoyed mine alongside some pineapple and cherries.
Have a blessed Sunday morning!