You guys, these muffins taste like the larger-than-your-head chocolate muffins from Costco.
You know, the ones that taste like heaven.
If you haven’t had the pleasure of indulging in one of these treats, well, lemme tell you bout ’em. They are so moist and fudgy you begin to wonder if you are eating a brownie, or chocolate cake, or fudge or is it all three at once? They are packed to the brim with chocolate flavor. And if that wasn’t enough, they are laden with chocolate chips that sort-of melt into the muffin and act as mini fudge bombs.
Butttt, they are also stomach bombs. Nowadays, when I attempt to eat one of these monster-sized muffins, I am in for a crazy sugar high and stomach ache. Not exactly the breakfast of champions that I was looking for. Trust me, breaking up with these muffins was hard. The wounds have slowly healed and now I only think about chocolate-indulgent-muffin-goodness once a week or so.
Then, I whipped up a batch of these Chocolate Fudge Muffins and my life was changed. These babies are gluten-free, dairy-free, egg-free, oil-free, and vegan. They provide energy and healthy carbs and all the happy feels because we can now eat chocolate for breakfast eryday and feel good about it. Aka, we are winning at life.
In my book, these muffins can rival Costco’s best. They are fudgy. Like, they deserve the title Chocolate Fudge Muffins, fudgy. They have that chocolate chips melting into the muffin fudge-bomb thing going on strong. They are mega chocolatey thanks to the layers of chocolate flavor from the chips and the cacao powder (which has a stronger chocolate flavor than cocoa powder, btw). They are also the proper brain-tricking mix of fudge/cake/brownie bliss.
This recipe states that is makes 9-12 muffins. I know, annoying. But, after making these muffins a few, okay okay a couple dozen, times I realized that not all muffin tins are created equal. They will vary in size. Depending on the muffin tin, and how much of the batter I ate straight off the spoon, I ended up with anywhere from 9-12 muffins. Don’t sweat it though. Just fill up each muffin tin until it is 3/4 of the way full.
So, you go whip yourself up a batch and enjoy a chocolate/fudge/cake/brownie in muffin form for breakfast without the guilt. Mornings + chocolate = a guaranteed awesome day. It’s simple math.
- Wet Ingredients:
- 1 cup mashed sweet potato
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 2 tablespoons almond butter
- 1/2 cup pitted dates , lightly packed
- 1/3 cup full-fat coconut milk (from a can)
- Dry Ingredients:
- 1 cup gluten-free oat flour
- 2 teaspoons baking powder
- 1/4 cup cacao powder
- 1/2 teaspoon salt
- 1/3 cup mini dairy-free chocolate chips , plus more for topping
Preheat your oven to 350 degrees. Spray a muffin tin well with nonstick spray and set aside.
In a blender, or food processor, whirl together all of the wet ingredients until they are smooth.
In a medium bowl, whisk together the dry ingredients.
Add the wet into the dry and mix to combine. Stir in the chocolate chips and ladle into your prepared muffin tin. Sprinkle the tops of the muffins with extra chocolate chips.
Bake for about 23 minutes, or until the top of the muffins are set when you gently press them with a finger. Allow to cool in the pan for 10 minutes. Remove and cool on a wire rack.
To keep this recipe refined sugar-free, I use these chocolate chips.