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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

Cottage Cheese Mocha Mousse

written by Parita 12 Comments

Look what I found!

I always knew my love for chocolate and coffee stemmed from a healthy place. Smile

Speaking of chocolate and coffee, when those two things come together, it’s magic I tell you!  I mean who doesn’t like mocha frappes, mocha cupcakes, mocha ice cream, mocha milkshakes, etc.  I, for one, will never turn down mocha anything because that flavor combination is just that damn good.

I channeled my love for mocha flavored foods when Vishnu said he was hungry this afternoon.  Well, first I told him to eat an apple, and he kind of just looked at me.  I then told him to eat cottage cheese and pineapple…same reaction.  And then I remembered Khushboo mentioning a cottage cheese and protein powder snack she likes to make on the fly.  I didn’t want to use protein powder again because both Vishnu and I had some in our morning shake, so I pulled out some cocoa powder instead…and the instant coffee and peanut butter that were next to it.  These three things work so well with banana froyo, so why not cottage cheese, right?

It just so happens that I was right!  The four ingredients plus a little bit of maple syrup create a decadent mousse that tastes almost like mocha cheesecake.  Before you think I’m crazy, I must mention that even my husband agreed.

mousse 006

I can see this becoming a regular afternoon or post dinner snack.  It was delicious!  Thanks for the inspiration, K!

Cottage Cheese Mocha Mousse
Serves 2

1 cup low fat cottage cheese
1 tablespoon cocoa powder
a little less than 1/2 tablespoon instant coffee
1 1/2 tablespoons natural peanut butter
1 tablespoon maple syrup

Blend all of the ingredients together until combined.  Put the mousse in the freezer for about 15 minutes.  Take out and serve immediately.

If you are a true mocha lover like me, you are guaranteed to enjoy this snack and most likely make it over and over again like I am about to do.  Trust me!  When it comes to things like this, I’m never wrong.

What’s your favorite flavor combination of all time?

Written on September 12, 2012 Related:Food, Recipe

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