It's just week two of back-to-school for my kids, and I'm already running out of good ideas for after-school snacks. The kids come home from school super hungry and not wanting to wait a second longer for a snack.
Their snack has to be on the table when they get in, or they start pulling random things from the fridge and the cupboards. Actually, as soon as my son gets off the bus, he says, "What are we having for snack?"
So, yesterday I created this decadent recipe for double chocolate muffins. I am of the belief that homemade means healthy, even if it's homemade with cocoa, sugar and chocolate chips. Hey, I added some oatmeal to boost the healthiness factor. I also added some coconut just for fun.
Turns out, I think my husband and I enjoyed the tasty, chocolatey goodness more than the kids did. We had some muffins with tea after the kids went to bed.
What's your favourite snack?
Linking up with : Six Sisters' Stuff and Craftberry Bush and My 1929 Charmer and Crazy for Crust and Hey What's for Dinner Mom? and Lifeologia's Potluck Party
Chocolate Chocolate Chip Muffins
Cook Time: 20 to 25 minutes
Keywords: bake breakfast snack dessert vegan vegetarian nut-free chocolate chips cocoa oats muffins
Ingredients (10 to 12 muffins)
- 1 cup non-dairy milk
- 1 cup quick oats
- 1 cup flour (I use light spelt)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- 5 Tbsp cocoa
- 3 Tbsp shredded coconut
- 1 cup semi-sweet (non-dairy) chocolate chips
- 1 tsp egg replacer powder mixed with 2 Tbsp water
- ¼ cup light oil
Preheat oven to 400°F.
In a small bowl, stir together the non-dairy milk and the oats. Put aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, cocoa, shredded coconut and chocolate chips.
Stir in the egg replacer, oil and the oat mixture.
Line a muffin tray with paper cups or spray with cooking spray.
Bake for 20 to 25 minutes until top looks dry or knife in the centre comes out clean (aside from melted chocolate chips).
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