YOU know you are an addict a lover, if just the word conjures up feelings of warmth and puts a smile on your face as you anticipate it…
All times Sometimes for me, Monday mornings demand a double or tipple dose of warmth and feel-goodness…
…these Chocolate Freekeh Muffins – with a healthy serving or 2of cocoa and chocolate chips and little chocolate-coconut butter disks or hats like my daughter referred to them.
“Freekeh” is wheat that has been harvested when it was young and green and is said to be a huge source of fiber (twice as much as quinoa), protein and minerals (such as lutein for your eyes) and is a low G.I. food.
I came across it at Costco earlier this year and while I have used it in plenty of savory dinners, I have been trying to incorporate it into breakfast items – unlike my quinoa pancakes, I haven’t had much luck with freekeh pancakes. But, this weekend, when my pancake batter was all sorts of out-of-whack, I figured I would try baking muffins and see…and…weeeeelll…I was surprised that the muffins didn’t crumble apart like the pancakes did – and they even tasted …jolly good!
These muffins have coconut flour in them for flavor, and are not overly sweet (even though I adore sweets, I like my sweets not-so-sweet; clearly I have issues
)! But, the coconut flour can be subbed out and 3 tablespoons of sugar could very easily be changed to a quarter or half cup depending on how much sugar you like in your life!
So without further ado – here’s the recipe:
- 1 cup cooked freekeh
- 1/2 cup coconut flour
- 3 heaped teaspoons baking powder
- 2 cups almond milk
- 2 eggs
- 2 teaspoons cinnamon
- 4 tablespoons cocoa
- 3 tablespoons brown sugar
- pinch of salt
- hand full of semi sweet chocolate chips
- 8 tablespoons coconut butter
- 2 tablespoons brown sugar
- handful of semi sweet chocolate chips
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- Preheat oven to 375 degrees
- Grease a muffin pan
- Mix all the ingredients in order of listing (except the chocolate chips), till well incorporated and pour into greased muffin pan and top with chocolate chips
- Bake for 20-22 minutes
- Let cool
- Melt the coconut butter, brown sugar and chocolate chips in a pan over very low heat
- Place 2 tablespoons in cupcake holders and place in fridge to set
- When muffins are done and cooled, place disks/hats on top
- When these muffins are allowed to cool, they taste a lot sweeter than when they are warm out of the oven - unless you up the sugar.
Happy, Happy Monday Yall!
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