My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
To be honest, these are muffins, baked in a donut pan, but they still satisfy that craving for a delicious, chocolate cake donut. They do have a bit of regular sugar in them, but not a lot, and all the other ingredients are extremely healthful so you can feel good about feeding them to your family. This recipe is an old one, which I have made many times, for a lot of family occasions or lazy mornings and it is always a favorite. I like to make a large amount and freeze them so whenever I need to get my daughter to eat something nutritious without her knowing, I can pop one out, defrost it and maybe spread a thin layer of Nutella on top and call it a cupcake. Works like a charm. Like a lot of my morning recipes, I often mix up the dry ingredients the day before, or in this case two days before, so that in the morning I just have to whisk together the wet ingredients, stir it all up and bake. This gives me plenty of time to wash and cut up some fruit to round out another amazing meal.
flour, flax seed, cocoa powder, baking powder, baking soda, salt, chocolate
chips and walnuts. In a separate mixing
bowl, whisk together the canola oil, sugar, chocolate chia seed pudding,
buttermilk, vanilla, and coffee. Slowly
add the dry ingredients to the wet mixture and stir until combined. Bake at 375F for 15 minutes for donuts, or 18-20 minutes for regular muffins.