Monday, March 10, 2014

Chocolate Trail Mix Muffins

Chocolate Trail Mix Muffins
These muffins are the perfect mix of chewy oatmeal, crunchy seeds and gooey chocolate. They are basically a modified, and in my opinion, improved version of my original Oatmeal Bars.  I wanted to make a gluten free chocolate muffin that even my daughter would eat and that would be full of heart healthy nuts and seeds.  This recipe calls for three types of seeds (sunflower, chia and flax seeds) as well as almond butter, so it does have a high amount of fat, but it is the type that your body needs and will leave you satisfied for hours afterwards.  The seeds, in addition to the oats, provide a high amount of fiber and protein as well, so this muffin is really a nutritional powerhouse while being one of the most moist and chocolaty breakfast treats that I have ever made.  The only sweetener is pure maple syrup, and not much of it either, but the result is still satisfying enough to make anyone with a sweet tooth excited about this breakfast. The recipe makes a dozen muffins and after this morning's meal, I only have three left for my breakfast tomorrow.  They were that good. I calculated the nutrition information and posted it below because I was pleased that without even knowing for sure beforehand, the balance of calories, fat, fiber, sugar and protein should make any nutritionist feel ok about recommending this recipe.  So the next time you want something quick and easy that you can enjoy with your family or take along for the morning rush, give this chocolate treat a try. You won't be disappointed!

Chocolate Trail Mix Muffins

1 1/2 C. organic old fashioned oats (gluten free if desired)
1/2 C. raw sunflower seeds
1/3 C. chia seeds
1/4 C. ground flax seeds
1/4 C. dark cocoa powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 C. almond butter
1/3 C. pure maple syrup
1 1/2 C. organic plain soy milk 
1 tsp. pure vanilla extract

In a large mixing bowl, stir together the oats, sunflower seeds, chia seeds, flax seeds, cocoa powder, cinnamon and salt. In a small bowl mix together the almond butter and maple syrup until smooth.  Add the soy milk, the vanilla, and the syrup mixture in with the oats and stir well to combine.  Pour batter into a paper lined muffin tin and bake at 350F for 20 - 25 minutes.  Makes 12 muffins.

ready to mix together

pouring in the batter

ready to bake

hot from the oven

cooling off


breakfast is served

nutrition information (per muffin):  calories: 185, fat: 10g, fiber: 4.5g, sugar: 6.5g, protein 6.5g; % daily values of iron: 9%, calcium: 9%  

No comments:

Post a Comment