If you have been following my blog you know by now that I have sweet tooth problems. The old Indian habit of ending every meal with a little bit sweet is hard to let go off. I mean we Indians love our food, and, our desserts. I remember there was always something sweet at home, either homemade or store bought, left temptingly at eye level, a reward for finishing food on your plate. Those sugary treats were a delight for the kid in me, that is, until I discovered the joys of creamy milk chocolate. Cadbury’s was the cool brand of chocolate we got back then, and dairy milk was an absolute favorite. It was sugary sweet and delightfully rich, and the trick was to eat it slowly, so that it melted into a gooey chocolatey mess in your mouth and on your hands. Children of the 80s & 90s you know what I am talking about 😉
Anyways those days are long gone. My palate has evolved, I am older and wiser about the effects of sugar, and, more importantly I discovered the joys of dark chocolate. My younger self would be surprised at the transition considering, the only chocolate I buy these days has atleast 60% cocoa or more! The chocoholic in me is always trying to find ways to eat some chocolate guilt free by mixing it with some healthy ingredients. So after the success of adding chocolate to beetroot and pumpkin spice, I thought let’s try mixing some chia seeds and see what happens. If I added some almonds, whole-wheat flour and reduced the sugar and fat content of a regular muffin, I could make one and have it for breakfast! I got onto the internet to see if there were some recipes I could find, and after tweaking a few things here and there, finally got one that ticked all the boxes. This is a hearty muffin with a crumb like texture which is great with coffee for breakfast 😉
Well it has dark chocolate, chia seeds, almonds, and whole wheat in it, all things good for you, so I guess I can sneak it in as a breakfast treat. And, to help the everything in moderation motto going, these muffins freeze well. Just pop them in the microwave for 20-30secs and they would be at just the right temperature for eating. This recipe makes twelve regular sized muffins. The muffins stay fresh at room temperature upto a week. You can find the recipe below.
Dark Chocolate Almond Chia Muffins
- 2 cups whole wheat pastry flour
- 1 cup granulated sugar
- ½cup unsweetened cocoa powder
- 1teaspoon baking soda
- ¼teaspoon salt
- 5teaspoons black chia seeds
- ⅔cup roughly chopped almonds
- ¾cup dark chocolate chips
- 1 cup buttermilk
- 1/4 cup butter, melted and cooled
- 1/2 cup applesauce
- 1large egg, lightly beaten
- 1tsp almond extract / vanilla extract
- Flaky sea salt for sprinkling (optional)
- Heat oven to 400°F. Line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Stir in chia seeds, ½ cup chopped almonds, and chocolate chips.
- In another medium bowl, whisk together the buttermilk, melted butter, egg, and almond extract, until well combined. Add the wet mixture to the dry mixture and stir just until combined and no lumps remain.
- Divide the batter evenly among the muffin cups.
- Sprinkle each with a few chopped almonds, a pinch of flaky sea salt, and rolled oats, if desired.
- Bake until muffins spring back when lightly pressed, about 18 minutes, and a toothpick inserted comes out clean.
- Let them cool for ten minutes in the pan before taking them out on a wire-rack to cool.
- This step is going to be hard, but let them cool completely before eating 🙂 These taste heavenly with a knob of salted butter and your morning coffee.