Chocolate is a weakness of mine. Big time. I have such a sweet tooth. Alex and I have been trying to make better choices with what we feed our bodies. That includes not eating out, making veggies a staple, and not giving in to all of the cravings.
While missing sweets I decided that cutting them out together was a lost cause so I tried a recipe of these chocolate pumpkin muffins and swapped some ingredients for healthier options. Baby steps. Right?
They turned out so well and honestly taste like chocolate cake! So yummy and dairy free.
Here’s the recipe.
1 1/2 cups whole wheat flour
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 can pumpkin purée
1 teaspoon vanilla extract
1/3 cup almond milk
1 egg, beaten
3/4 of plain Greek yogurt
1/2 cup dark chocolate chips
1. Mix flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon together in a bowl
2. Mix pumpkin, beaten egg, vanilla extract, yogurt, and almond milk together until just combined. Then add to dry mix
3. Fold in chocolate chips
4. Fill standard sized muffin pan and bake at 350 for 20-30min
This made 16ish muffins for me.