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.

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Chocolate Fudge Brownies

These aren’t the sweetest brownies, but they’re dense, fudgy, and rich dark chocolatey. AND they are fat free and absurdly low in calories (30 calories if cut into 20 brownies, 37 calories if cut into 16) so you can’t possibly feel bad about eating a whole bunch of them. Like my last basic brownie recipe, they’re also a great base for your favorite additions like nuts or morsels.

Chocolate Fudge Brownies (taken from Love from the Oven and altered)

Makes 16 or 20, depending on how large you want them

  • 3/4 cup white whole wheat flour (or all-purpose)
  • 1 cup sugar or sweetener
  • 1/2 cup unsweetened dark cocoa
  • 2 tsps cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup low/no-fat vanilla yogurt (I used Chobani greek yogurt)
  • 1/3 cup brewed coffee

Preheat oven to 350 F. Line an 8×8 pan with parchment paper and lightly coat with non-stick spray.

Mix flour, sugar, cocoa, cornstarch, baking soda, and salt in a bowl. Add in yogurt, vanilla, and coffee. Stir well to combine (the mixture will be thick).

Spread into pan and bake for 20-25 minutes. Allow to cool before cutting.

(photos by Andy)

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)

Whole Wheat Bagels

I woke up feeling absolutely awful and sick this morning so, like any logical person, I played hooky from work and made bagels! I’ve been pretty intimidated by the whole idea of bagel-making, but when I found a recipe that seemed to simplify the process a bit, I decided it was time to try.

I won’t claim to be a bagel master just yet, but these bagels had the necessary components (slightly crisp outside with a chewy and flavorful inside) so I can overlook the fact that they aren’t perfectly rounded and munch away! I topped some of my bagels with minced onion flakes, but you could leave that out or replace with your own preferred topping.

Whole Wheat Bagels (based on Emma’s recipe at Food Coma)

Makes 8 bagels

  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons salt
  • 2 tsp minced onion flakes for topping (optional, enough for all 8 bagels)
  • 1/2 tbsp corn meal to prepare baking sheet.

In a small bowl combine the sugar and 1/2 cup warm water and stir until sugar has dissolved. Add yeast and let mixture sit and fizz for 10 minutes.

In the meantime, in a large bowl or in a stand mixer fitted with a dough hook combine the flour and salt. Add in the yeasty water and the remaining water. Knead by hand or with your mixer for 6-8 minutes. You want the dough to feel very elastic-like. Place dough in a well oiled bowl and cover. Let it rise for 1 hour.

Turn out onto a floured surface and cut into 8 pieces. Knead and shape each piece into a bagel shape. Place these on a pan, cover and let them rest for 10 minutes.

Preheat oven to 425 F. Get your pot of water ready (you only need about 2 inches of water). Bring to a boil and lay a bagel in the boiling water; it should float. Let it boil for a minute, then using a slotted spatula or spoon, flip it and let it boil on the other side for a minute. Place on baking sheet lightly sprinkled with corn meal. Repeat with all the bagels.

Bake at 425 F for 20 minutes.