I love chocolate. I love brownies. Doesn’t everybody, right? The problem is, I need my brownies to have some texture to them, otherwise it just has that one standard melt-in-your-mouth consistency, and it just doesn’t appeal to me. One of my friends gave me the idea of cooking them in a muffin pan to give you that nice crisp texture of a muffin while still maintaining the soft fudgy center of a brownie on the inside, and I’ve never looked back! Plus they’re far easier to eat this way too!
-Muffin pan (mini or whole size, up to you! I use silicone trays for easy removal/quick cleanup)
-1/2 cup pumpkin puree
-3 tablespoons coconut flour
-1/3 cup maple syrup (I prefer Grade B)
-1/3 cup cocoa powder (I use Hershey’s dark!)
-2 tablespoons coconut oil
-1 tsp baking soda
-1/8 teaspoon cinnamon
-Pinch of sea salt
-1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- Take all the ingredients and throw them in a blender. Really? Yes, really! The only thing you don’t want to throw in are the chocolate chips, otherwise they’ll get ground up and basically dissolve.
- Blend them together on high-speed until it’s all combined and you don’t notice any chunks. Be careful not to over mix it or otherwise it will lose some of its fluffiness.
- Dump in chocolate chips and give it a quick stir with a spoon to distribute it throughout the batter.
- Dump into the muffin cups. These don’t rise too much, so you shouldn’t have to worry about them spilling over the top.
- Bake for 20-25 minutes, basically until you stick it with a toothpick and the toothpick comes out clean, but be careful not to overbake them or they’ll be less fudgy and more cake-like. I let them sit for about 20 minutes to make sure that they retain their shape – if you try to take them out early, they will crumble. Trust me on this one!
- Usually for me these are gone by the end of the day, but you can store them covered in the refrigerator if you live in a high humidity area. To reheat, just warm them in the microwave for 10-12 seconds. Sprinkle lightly with powdered sugar if desired for a slightly sweeter bite.
Dairy Free (depending on what kind of chocolate chips you use)
Since there’s a bit of inconsistency among brands/the number of muffins you make with this recipe can vary, I’m not going to try to calculate the nutrition facts and risk giving you bad info, but here’s a general idea:
-1/2 cup pumpkin puree – 40-60 calories
-1 avocado – 250 – 350 calories
-3 tablespoons coconut flour – 90 – 100 calories
-1/3 cup maple syrup (Grade B) – 260-280 calories
-1/3 cup cocoa powder (Hershey’s dark) – 60-70 calories
-2 eggs – 150-160 calories
-2 tablespoons coconut oil – 120-130 calories
-1/2 cup mini chocolate chips – 420-430 calories in Nestle’s mini semi-sweet chocolate chips
Total: 1390-1580 calories per recipe, and if you use it to make 12 muffins, that’s 116-132 calories per muffin. Making mini muffins? Then cut that number in half!