{ sea salt + double chocolate muffins }

By • January 13, 2015 0 Comments

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Author Notes: Believe it or not, these are healthy. I mean, seriously healthy. Wanna know what healthy eating means to me? It means how can I make everything that is actually healthy taste not healthy. It’s just how my palate swings. I want ooey, gooey, oozy, boozy chocolate things. I want sauce…and lots of it. I want things to be salty for crying out loud.

These guys use only 2 tablespoons of veggie oil and 1 egg for their fat...and I swear you won't miss the butter and other good stuff. Cross my heart.
Rebecca @ DisplacedHousewife.com

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Makes 30 mini muffins

  • 3/4 cup whole wheat flour
  • 3/4 cup cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large eggs
  • 1/4 cup Greek yogurt (I used fat free)
  • 1/2 teaspoon vanilla
  • 2 tablespoons vegetable oil
  • 2 tablespoons freshly brewed espresso or strong coffee
  • 1/2 cup mashed banana
  • 3/4 cup bittersweet/semi-sweet (your choice) chocolate chips...plus 30 more for topping the muffins
  • 1 tablespoon coarse sea salt
  1. Preheat oven to 350.
  2. Put liners in the muffin tin…you don’t have to, but I think it makes them more of a portable, on-the-go snack. Spray with nonstick. I can’t stand when the paper sticks to the muffin. Maddening.
  3. Mix the wheat flour through the salt in a bowl and set aside.
  4. In another bowl, mix the sugar through the mashed banana in another bowl. Beat these guys together pretty good.
  5. Introduce the sugar-egg mixture into the flour bowl. Let them get to know each other in as few strokes as possible. Hmm. Let’s marinade on that sentence a minute.
  6. When it’s not quite mixed together, dump your chocolate chips in there and gently fold them into the batter.
  7. If you’re making mini muffins you’ll put about 1-2 tablespoons per muffin. Don’t overfill because they will overflow and no longer be pretty. I usually do 1 tablespoon in all of them and then divvy out the extra so that no one feels left out.
  8. Place one chocolate chip on top of each muffin and sprinkle all with the coarse sea salt.
  9. If you’re making the mini muffins, mine were done in a mere 12 minutes. Reason 9,678 why you should make mini muffins. That’s amazing. These were whipped up, cooked and in my mouth in under an hour. It’s amazing how fast chocolate can make a person move.
  10. Let cool for about 5 minutes in the pan and then cool on a cooling rack. Store these babies in an air-tight container.

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