Chocolate Mint Muffins

Jenn Visser

By
@jennvisser

I like to make my muffins with whole grain, so getting a nice texture can be tricky. The nuts and prunes make for a fairly moist texture without the help of additional oil. These are lightly sweetened muffins, so adjust the sugar to taste. Best to store these in the fridge.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

15 Min

Ingredients

1 1/2 c
whole wheat flour
1 c
pecan meal (or finely crushed pecans)
1/4 c
sugar
6 Tbsp
unsweetened cocoa powder
1 1/2 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
1 1/2 c
milk
1/2 c
pitted prunes
1/4 c
agave nectar or honey
1/4 c
chocolate chips (i prefer dark)
1
egg
2 Tbsp
fresh chopped mint (or 1 tb dried)
2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat over to 400 degrees.
2
Combine first seven ingredients (flour through salt) in a large bowl.
3
Put rest of the ingredients into a blender or food processor and blend until well combined.
4
Pour wet mixture into dry ingredients and stir until just mixed--do not over-stir.
5
Spoon batter into prepared muffin tin (oiled or papered), filling almost to top.
6
Bake for 15 to 20 minutes or until tops spring back when pressed. Cool at least 10 minutes before serving.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy