These Chocolate Chip Berry Muffins are moist, tender, perfectly and mildly sweet, infused with the goodness of berries and chocolate, and all whole-wheat. Try and top that.
I came up with this recipe over the weekend, looking for a healthy yet decadently delicious muffin that would do double-duty as a breakfast food and also a teatime snack for Desi and me. In went something Desi loves (berries) and something I love (chocolate). Because I was doing the baking I got to cheat a little: I added chocolate twice. Once as cocoa powder, and again as chocolate chips. Hey, isn’t chocolate good for you?
There is very little sugar in this recipe but the berries (try and get sweet ones) and the chocolate make this muffin taste sweeter than you’d expect it to be. Since ’tis the season for summery berries, I added the three kinds that I had in my refrigerator: blackberries, blueberries, and strawberries. You can go with one or the other, or use different berries altogether. Raspberries are always a great combination with chocolate and I’d have used them, if I had some on hand. I love adding berries to muffins also because they create juicy little pockets inside the muffin, especially blueberries.
When Desi bit into this muffin, he asked me if it was a cupcake. I don’t think he believed me when I came clean. You can be sure your kid– big or small– will love it too.
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
3 tbsp cocoa powder
1/4 tsp salt
1/2 cup nondairy milk, like soy or almond
1 tbsp flaxmeal mixed with 3 tbsp water
1/4 cup olive oil
1/3 cup turbinado (or other) sugar
2 tsp pure vanilla extract
1/2 cup blueberries
1/2 cup strawberries and blackberries (you can also use one or the other), chopped
In a smaller bowl, combine the chopped berries and sugar and mash them together.
Add the flaxmeal mixture, oil, vanilla, and nondairy milk to the mashed berries and mix well.
Add the wet mixture to the dry ingredients along with the chocolate chips and blueberries. Stir together until everything is just mixed and you don’t see any streaks of dry flour. Don’t overmix.
Divide the batter equally between 12 muffin tins.
Bake in a preheated 350-degree Fahrenheit for 15 minutes or until a toothpaste inserted in the center comes out clean.
Remove to a rack, cool for 10 minutes, and when the muffins have cooled enough to handle remove them from the muffin tin and continue cooling on the rack.
For all you smart and amazing and lovely (you get the idea) readers of Holy Cow!, I have an exciting new project that I hope you will find useful. My DIY Spice Mixes page, which you can find in the tabs right under the Holy Cow! header.
I am always trying to think of ways to inspire you to cook great food from scratch, and while store-bought, readymade masalas are easy enough to find, making your own masalas (at least the ones most commonly used in Indian cuisine) is an easy way to make your cooking just that much more special. Trust me, it does not take that much time and it’s guaranteed to put that domestic goddess halo around your head.
I will be adding more spice recipes to this page as we go along, and if you have that special recipe of your own that you’d like to share feel free to pass it on for all of us to enjoy, at myveganworld[at]gmail.com. It will be posted with due credit to you (and your blog, if you have one).