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.

Rating:
★★★★★ 4 votes
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

Step-By-Step

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