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Non-Dairy Chocolate Muffins

by on March 19, 2015 in Breads, Muffins March 19, 2015 BreadsMuffins
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Level: Easy

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Description

These chocolate muffins are rich and delicious and filled with a secret ingredient for kids who are veggie-phobic. Pumpkin! My stepson is allergic to dairy, and both he and my daughter are chocoholics who would rather avoid vegetables and fruits. So these muffins are safe for my stepson, and both kids are getting at least a small dose of nutrients without realizing it. Shhh! Please keep my secret!

Ingredients

  • 15 ounces, weight Canned Pumpkin Puree
  • 2 cups Sugar
  • 1 cup Almond Oil (or Canola)
  • 4  Eggs
  • 4 Tablespoons Cocoa Powder
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • ½ teaspoons Kosher Salt
  • 2 teaspoons Ground Cinnamon
  • 1-½ cup All-purpose Flour
  • 1-½ cup Whole Wheat Flour
  • 3 cups Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350 F.

In a mixing bowl using an electric mixer, cream pumpkin puree and sugar. Add almond oil and eggs and mix to combine. Then mix in the cocoa powder, baking soda, baking powder, salt and cinnamon. Add flours and mix well. Fold in chocolate chips until evenly distributed in batter.

Scoop batter into three 12-cup standard size muffin tins. Bake at 350 F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

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