Mocha Muffins with Peanuts

I firmly believe that chocolate has its place in the breakfast world—like in these mocha muffins for example! Chocolate muffins made with coffee with bits of roasted peanuts mixed in. And because they’re made with whole wheat and without any butter or eggs, they’re vegan and (vaguely) healthy.

Mocha Muffins with Peanuts (taken from Love Food Eat)

Makes about 14 muffins

  • 2 cups whole wheat flour
  • 1 cup sugar
  • ½ cup cocoa
  • ½ cup crushed plain roasted peanuts
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ – ¾ cup oil
  • 1 cup coffee
  • ½ cup soy milk

Preheat oven to 325 degrees. Line muffin tins with cupcake liners.

Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.

Pour the wet ingredients to the dry ingredients. Mix till combined, but do not overmix.

Spoon the batter into muffin tin and bake for 20- 25 minutes until a toothpick comes out clean.

Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)

Apple Mini Muffins

These muffins are full of fruity flavor and because they get so much moisture from the applesauce and chopped apple, they don’t need butter or oil. I used ground flax in the place of an egg and soy milk to make these vegan and a bit healthier. These would be great served with jam or even a cream cheese frosting if you want something a bit sweeter.

Apple Mini Muffins (taken from The Moodie Foodie but changed)

Makes 24 small muffins

  • 1/4 cup of lightly packed brown sugar
  • 1/4 cup of white sugar
  • 1 1/2 cups of finely diced apples, peeled and cored
  • 1 1/2 cups of flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/3 cup of chilled unsweetened applesauce
  • 1 tbsp of ground flax plus 3 tbsp water, or 1 egg
  • 1/4 cup of low-fat milk, soy or dairy

Preheat oven to 350F. Grease 2 mini muffin tins and set aside.

Whisk the flour, baking powder, sugars, salt and and nutmeg in a bowl. Add the chilled applesauce. Mix the applesauce with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg/ground flax. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each muffin cup.

Bake for 15-18 minutes or until the muffins are just golden. Remove from the oven and use a spoon to remove muffins from tin.

(At this point, my muffins were oddly gummy/soft at the bottom, so I placed them on a cookie sheet and returned them to the oven to dry out/brown up a bit more, approximately another 10 minutes. This may not be necessary, but if they seem to need it, this method helped a lot.)