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Chocolate Chip Coffee Muffins

written by Parita 10 Comments

I have a secret.

Ok, here goes.  I’m not the biggest fan of pumpkin based baked goods.  Unless there’s more chocolate than pumpkin involved, I don’t even think twice about it.  Phewwwww. Feels good to put that out there!

So while the whole world is like pumpkin this and pumpkin that, I’m over here thinking about what else I can do with the bag of chocolate chips sitting in my fridge that doesn’t involve that bland squash!  Sorry, it had to be said.

All the great combos have been done, including one of my favorites – chocolate and peanut butter.  That got me thinking about what else I could incorporate my chocolate chips with to create a healthy, hearty snack for us.

I kid you not, I came across a recipe booklet my mom photocopied for me YEARS ago that same day.  And towards the end of the booklet was a recipe for Cappuccino Muffins.  Coffee in muffins?  Sure why not.  It had to be better than pumpkin, right?

Coffee muffins 2

Well, it was!  Even with my healthier tweaks, these Chocolate Chip Coffee Muffins turned out great.

But don’t expect crumbly, buttery, overly sweet muffins.  These bad boys are dense, a little chewy, and super hearty!  There’s a subtle coffee flavor laced throughout, and when you take a bite full of chocolate chips, well, that’s just mocha heaven.

Best of all, these muffins are husband approved!  I’ve noticed a trend this week – he comes home from work, eats dinner, and then asks if I have any more of “those coffee muffin things” left.  Success!

Vishnu prefers the muffins warmed up for 20 seconds in the microwave.  Me?  I eat them cold (I store my muffins in the refrigerator).  They’re delicious either way so take your pick!

Chocolate Chip Coffee Muffins 6

Chocolate Chip Coffee Muffins
Yields 12 large muffins

2 cups whole wheat white flour
1/2 cup raw sugar
2 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup original unsweetened almond milk
2 tablespoons instant coffee
1/2 cup coconut oil, melted
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup chocolate chips (I personally love Enjoy Life dark chocolate chips)

1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the milk and the coffee until the coffee granules dissolve completely.  Then add the coconut oil, egg, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until combined (batter will be thick).
5. Fold in the chocolate chips.
6. Spray muffin tins with cooking spray.  Fill each tin 3/4 of the way to the top.  Bake for 17-19 minutes or until a fork/toothpick inserted in the center of a muffin comes out clean.
7. ENJOY!

Recipe notes:
– If you’re not into the whole wheat thing, use all purpose flour.
– Feel free to use whatever milk you have on hand, although I would stay away from skim or 1%.

Pumpkin lovers, don’t hate me.  But if you find yourself left with unpleasant feelings after reading the beginning of my post, just make these muffins and we’ll be fine!

Are you a pumpkin lover?  What’s your favorite muffin flavor?

Written on November 11, 2015 Related:Food, Recipe

Chocolate Goo

written by Parita 6 Comments

I’m a chocoholic.  There’s no denying it.  I think I could eat some form of it for breakfast, lunch, and dinner every single day.  Maybe the first sentence should read – I’m obsessed with chocolate.  Whatever.  You get the point.

With such a strong obsession, I have to “healthify” some of my treats.  Trust me, I love full fat cakes/cookies/brownies/etc. in all their glory (see post on gooey chocolate cake), but when you love and crave chocolate as much as I do, you have to find ways to make it healthier. 

My newest kitchen creation came about when I realized Vishnu and I probably wouldn’t make it out for fro-yo as I had been hoping.  He was in in study mode all weekend, and I just didn’t want to go by myself.  Knowing a sweet treat wasn’t in my future, the craving got stronger.  I headed into the kitchen to see if there was something…anything that would do.  For some reason, I kept thinking about the Chocolate St. Louis Gooey Cake from my trip to DC.  I wanted to recreate it, but in a healthy way. 

Now, I know what some of you are thinking.  How can you make this thing healthy?

iphone pics 060

Well, I’m not going to lie and say that my creation tasted just like the beauty above, but it did remind me of it. 

chocolate goo 002

My Chocolate Goo, as I like to call it, was quite good (looks can be deceiving people!).  The almond and coconut flour base created a unique texture, and the chocolate chips, once melted, tasted kind of like ganache.  Seriously, this stuff tasted 100x better than it looked.

The ultimate test came when I made a bowl for Vishnu after dinner a few nights ago.  All I asked was, “Do you want to try some Chocolate Goo?”  He hesitated for a second but ended up wanting some.  After he left to start studying again (I didn’t want him to know what all went into making the “goo”), I quickly whipped up batch number two.  He liked it a lot!  He said it reminded him of warm pudding.  After I rattled off the ingredient list, he said, “Good job, babe!  This is good stuff.”  Haha.  Husband approved!

Chocolate Goo

2 tablespoons almond flour
2 tablespoons coconut flour
1 tablespoon cocoa powder
2 tablespoons raw cane sugar
1/4 cup unsweetened original almond milk
3 tablespoons unsweetened applesauce
1/4 teaspoon vanilla extract
1-2 tablespoons dark chocolate chips

Mix all of the ingredients (sans chocolate chips) in a microwave safe bowl.  Microwave on high for 1.5 minutes.  Top with chocolate chips and enjoy!

The next time you’re looking to satisfy an intense chocolate craving, try this out.  I promise it won’t disappoint!

What food(s) do you love that taste great but look unappetizing?

 

Written on August 20, 2012 Related:Food, Recipe

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