Clean eats: Chocolate Chip Buttermilk Muffins

June 30, 2014

M and I have started working out in the AM as soon as we wake up. Well let me paraphrase, he works out as soon as he wakes up while I prep his lunch (to take to work); I work out as soon as he's out the door, unless I decide to get some more shuteye which happens way too often these days. Anyway, sometimes I find that I lack energy during these workouts because I haven't eaten a single bite of anything yet. So I decided to do something about it.

I mentioned in this post that I will try the Chocolate Chunk Buttermilk Muffins recipe, so that's what I did. A muffin one or a few minutes before working out, or in my case after drinking a tall glass of water as soon as I wake up, provides much needed sustenance to get me through the workouts, which are kind of intense by the way. We're doing Shaun T's T25 but that's another story for another day. Sometimes I add a banana or whatever fruit we have at the moment. Oh and don't worry, I'm not starving myself nor am I on a diet; I eat a hearty brunch with a cup of mocha or protein drink that I make right after I work out.

Back to the muffins. These are gluten-free, sugar-free, dairy-free, guilt-free mounds of the good stuff so you don't have to worry about the excess calories. Unlike other muffins, they are not as "smooth" and soft, and the texture is a little gritty especially when freshly baked (because of the almond and coconut flours) but these do improve after 24 hours. Weird enough, the muffins taste better and appear softer after two days. I have no idea why. You might say, "wait, you just said dairy-free but the title clearly says 'buttermilk'" and ask, "what's up with that?" The author of the recipe says that the buttermilk flavor comes from the apple cider vinegar that's added to the butter. So these are not made with actual buttermilk. Now that that's cleared up, let's get on with the recipe. :)

Chocolate Chunk Buttermilk Muffins Print Recipe
Recipe from The Paleo Chocolate Lovers' Cookbook, makes 14 muffins
Dry Ingredients
  • 2 cups almond flour
  • 1/2 cup coconut flour, sifted
  • 1/2 cup white chia seed meal - I ground some black chia seeds I already had on-hand with our Nutribullet
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
Wet Ingredients
  • 4 eggs
  • 1 cup canned full-fat coconut milk
  • 1/4 cup honey
  • 1 tbsp apple cider vinegar
  • 20 drops liquid vanilla stevia
  • 1/4 cup melted coconut oil
Fold In
  • 3 oz dark chocolate, roughly chopped, or 2 ounces cacao nibs - I used dark chocolate chips

  1. Preheat your oven to 325ºF.
  2. In a mixing bowl, whisk together the dry ingredients - almond flour, coconut flour, white chia seed meal, baking soda, baking powder, and salt.
  3. In a separate mixing bowl, use an electric mixer to combine the wet ingredients - eggs, coconut milk, honey, apple cider vinegar, and liquid vanilla stevia. Add the melted coconut oil last while the mixer is running.
  4. Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.
  5. Place the mixture into a large (1/3 cup) ice cream scoop, and level it off. Use the lever to transfer the batter into the muffin tins lined with paper cups, creating nice rounded tops. Add 1 scoop to each paper cup. Note: If the tops are flat going into the oven, they will be flat coming out as well. I don't have a large ice cream scoop so I used the small one I have. I added 1 scoop into the paper cup, leveled it off, and then added another scoop, making sure I had a rounded top.
  6. Bake the muffins for about 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool on wire racks. (They will continue cooking after coming out of the oven.)

The muffins I baked looked dark because I used black chia seed meal instead of the white chia seed meal indicated. There shouldn't be any difference in taste, though. If you do try this recipe, let me know what you think!

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