Iron Reef
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Breakfast

Chocolate Chip-Coffee Muffins

Tender mocha muffins with a little dark chocolate, for an occasional breakfast treat.

17 minPrep
18 minCook
12Servings

Ingredients

  • 2/3 cup nonfat milk
  • 1/4 cup avocado oil
  • 3 tablespoons instant coffee granules
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup whole-wheat pastry flour (about 4 1/2 oz)
  • 1 cup all-purpose flour (about 4 1/2 oz)
  • 1/3 cup sugar
  • 1/3 cup monk fruit and allulose blend
  • 1/3 cup dark chocolate chips
  • 2 teaspoons baking powder
  • Cooking spray

Steps

  1. Heat the oven to 400°F.
  2. Stir the milk, oil, coffee granules, vanilla and egg together until the coffee dissolves.
  3. Whisk the flours, sugar, monk fruit blend, chocolate chips and baking powder in a large bowl. Make a well in the center, pour in the milk mixture, and stir just until moist.
  4. Spoon the batter into 12 muffin cups coated with cooking spray. Bake 18 minutes, until a toothpick comes out clean. Remove from the pan right away and cool on a rack.
Heart-healthy notes

Lightened: avocado oil replaces 5 tablespoons of butter (cutting saturated fat by about two-thirds), nonfat milk replaces whole, half the flour is whole wheat, half the sugar is swapped for monk fruit and allulose, there are fewer chocolate chips, and the salt is gone.

Note: A treat, not an everyday breakfast. Monk fruit tip: many monk fruit sweeteners are blended with erythritol. Check the label and pick pure monk fruit or a monk fruit and allulose blend. Adapted from Cooking Light.

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