These are so good. Sooooo chocolatey. So fluffy. Delish.
Not long ago, I posted that the double chocolate mocha biscotti were Caleb's favorite...well, I think that changed. I think these are his favorite now. And they're healthy too! (I get so much joy from making something that people love, when they have no idea it's healthy. Teehee...)
One thing I love about these muffins is how easy they are to make. You just throw everything in the blender, scoop the mixture into muffin pans, and bake. Yum.
Find this awesome recipe here. Do it! Let me know how they turn out for you!
- I think I used like 1/4-1/3 cup sugar, and maybe a couple teaspoons of stevia. Taste the batter and decide if it's sweet enough for your tastes. Or use a whole cup of sugar, if you don't want to substitute.
- I like to add frozen raspberries into the muffins- that's how my family likes them!
- These would also be great with some espresso powder, or with coconut sprinkled on top.You could also add some orange rind for a kick, or put in white chocolate chips instead of semisweet.
- This recipe is naturally gluten-free, but it uses all "normal" ingredients, that you probably already have at home.