Whole Wheat Chocolate Cayenne Muffins

I am undergoing a serious obsession: chocolate and cayenne. The idea popped into my head late one night last week, and ever since then, I haven’t been able to get enough. I have always loved spicy food–I think I get it from my mom (thanks!). My first thought was to make some breakfast muffins, and, accordingly, I used my staple whole wheat and coconut flour combination (a 3:1 ratio). I have been using whole wheat flour a lot lately. Why? Well, I feel good about getting a solid dose of whole grains in at breakfast, and also, I like the taste of it. When it’s time for cake-baking, I break out the AP flour and white sugar, but for breakfast these days, I’m trying to keep it a bit more healthy.

The wonderful thing is that you can really taste the whole wheat and a bit of the sweetness of the coconut–coconut flakes would actually be a great addition if you like the flavor. If you aren’t a fan of whole wheat, though, just substitute your preferred flour.

I kept it light on the other ingredients as well–I used sour cream and buttermilk in place of butter, and I used turbinado sugar and honey instead of white sugar.

The result is a breakfast I can totally feel good about, and one that won’t have me dragging by 11am. That makes me happy. Especially when said breakfast involves chocolate.

These bake up quickly and are incredibly dense and moist. I’ve been eating them for afternoon snacks (and sometimes dessert) too! I would be remiss if I did not mention that they do have a serious bite. To me, it’s delightful, but if you aren’t looking for a kick in the mouth first thing in the morning, feel free to dial back the cayenne!

I’m so pleased that I was able to throw these muffins together out of what I had in my kitchen. Experimental recipes that work out well on the first try call for celebration! Hope you enjoy!

Whole Wheat Chocolate Cayenne Muffins
Makes 12 muffins

1 1/2 c whole wheat flour
1/2 c coconut flour
1/2 c turbinado sugar
1/2 tsp cinnamon
1/4 c Dutch process cocoa powder
1 1/2 tsp cayenne pepper
1/4 tsp baking soda
1 Tbsp baking powder
1/4 tsp salt
1 1/2 c buttermilk
1/2 c sour cream
1/8 c honey
2 eggs
1/2 tsp vanilla

-Preheat the oven to 350F. Lightly grease a muffin pan, or line it with muffin cups.
-Stir the dry ingredients together in a medium bowl.
-Whisk eggs in another medium bowl, then add the rest of the wet ingredients.
-Add the wet ingredients to the dry and stir just until combined.
-Spoon batter into muffin pan. Bake for 18-20 minutes, until a toothpick inserted in the center of the muffins comes out clean.
-Cool for 15 minutes, remove from muffin pan, and enjoy!

Related Posts Plugin for WordPress, Blogger...