Coffeehouses across the nation serve up a multitude of muffins each day and, while they are all damn tasty, one muffin reins supreme in my mind -the double chocolate muffin. This chocolatey delight is pretty much a chocolate cupcake left naked. In other words, it’s a socially acceptable way to eat a cupcake for breakfast. (Should you need that kind of approval.) But alas, I just can’t find these beauties (made vegan) anywhere near me so I’ve had to resort to making my own.
My super easy version of this coffeehouse classic includes 2 very special ingredients: black beans and instant espresso.
Stay with me now. I swear, on the life of my stand mixer, that you can’t tell there are black beans in these muffins. So why even put them in there? Because they add a bunch of good stuff like iron, fiber, and protein, among other things. What about the espresso, why add that? The espresso amplifies the chocolate flavor, helps perk you up just a little, and adds a nice amount of bitterness to balance out the sweetness. These 2 ingredients make this recipe.
Whether for breakfast or for a snack, these deliciously decadent muffins are sure to satisfy your craving for chocolate while being a healthier alternative to traditional double chocolate muffins. And ladies, these are the best thing when you’re dealing with “girl flu.” #ChocolateAndIronForTheWinBitches
To begin with, I get the espresso powder doing its thing by mixing it with a some hot water. Then I set it aside until I’m ready for it.
Next, I whisk the dry ingredients together in a large bowl and then set that aside until I need it. Be sure to whisk like you mean it and break down any clumps of cocoa powder you may have, otherwise your muffins won’t come together as nicely in the end.
Now it’s time to get the wet ingredients, including the black beans and the espresso mixture, combined. For this I like to use my blender to get them all nice and smooth. Blending will especially be useful in helping to break down the black beans so that they become “hidden” in your muffins. If you don’t have a blender you could try using an immersion blender (aka stick blender), if you have one of those, otherwise perhaps plan to borrow someones blender and in return give them some of your muffins. (There’s enough to share and sharing is caring after all.)
Once you’ve achieved liquidy goodness with the wet ingredients, you’re going to add them into the dry ingredients and stir just a little to start combining the two parts. Then, toss in the chocolate chips and fold everything together until fully combined.
When fully combined, the batter will look heavenly. Seriously, if I could fill a bathtub with this mixture I would do it in a heartbeat. It’s so fluffy and luscious. I simply can’t stop looking at it. It’s gorgeous, isn’t it?
After you’ve regained your composure, you can scoop the batter into your lined muffin pan. Be generous in filing the cups up -I fill them 3/4 of the way up, sometimes just a smidge more than that. The muffins will rise but up, not out, so don’t worry about them expanding onto the top of the pan and getting stuck or burning.
Bake ’em for 15 minutes. You’ll know they’re done when the tops are matte and firm to the touch. When they’re done, be sure to let them cool a little before serving.
Vegan Double Chocolate Muffins
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1 3/4 cups flour
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 1 (15-ounce) can of low-sodium black beans, drained and rinsed
- 1 cup unsweetened almond milk
- 1/2 cup sugar
- 2 tablespoons oil
- Substitute for 1 egg
- 1 tablespoon lemon juice
- 1/2 tablespoon vanilla
- About 3/4 cup dairy-free chocolate chips
- Preheat oven to 400 degrees Fahrenheit and prepare a muffin pan by lining the cups.
- In a small bowl, combine espresso powder with hot water. Stir to combine then set aside.
- In a large bowl, combine flour with cocoa powder, baking powder, baking soda, and salt. Whisk vigorously until no clumps remain then set aside.
- In a blender, combine espresso mixture with the black beans, almond milk, sugar, oil, egg substitute, lemon juice, and vanilla until smooth. Once smooth, add the mixture to the dry ingredients and stir just a little to start combining them together. Add in the chocolate chips then fold everything together until completely combined.
- Spoon batter into muffin cups, filling each cup about 3/4 of the way full. Bake for 15 minutes. When done, muffin tops will be matte and firm. Transfer muffins to cooling rack and let cool slightly before serving. Muffins will keep fresh on the counter in an airtight container for 2-3 days.