Double Chocolate Crumb Muffins
Craving a sinful treat for breakfast? Look no further than these Double Chocolate Crumb Muffins! Moist, rich, and studded throughout with melt-y chocolate chips, with a crunchy chocolate streusel crumb topping. Enjoy these AND keep your New Year’s resolutions- they’re whole-wheat, dairy-free, and vegan!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
Happy Friday everyone! I just wanted to check in and see how you all are doing with your New Year’s resolutions. I hope I didn’t just make you groan.
You may remember, my main resolution this year was just to enjoy life more. But I’m also a lot like everyone else, and eating healthier and getting more fit is always at the top of my list of goals too. I’ve been working hard at the getting fit part, trying to carve a little time out each day to spend on exercise. If it’s not too freezing cold outside, I’ll go for a 30-minute walk. On the really cold days I do a little online workout thing. It’s good for me to get the blood flowing and think about something other than work for a short time. And most of the time, it helps me to feel more energetic throughout the day.
When I’ve been good and logged my workout, I really don’t want to mess it up by eating foods that are bad for me. But you know me and my sweet tooth! Sometimes the cravings are strong and the struggle is real. So it was really necessary for me to create something that satisfies them without completely derailing me from my goals.
These muffins may look sinful, but believe it or not, they’re made with whole grains and they’re totally vegan. That’s right, no dairy, no egg. It’s amazing to me that this is even possible, lol! But it’s as simple as swapping out the all-purpose flour for whole wheat pastry flour, butter for coconut oil, egg for flax, and my usual Greek yogurt for Almond Breeze Almondmilk Original Unsweetened.
For the most part, this recipe goes like any other muffin recipe I have on my blog. But I will admit, I had to test it five times before I felt I really had it right. It wasn’t so much the proportion of ingredients that was giving me trouble- it was the order they go in. Unlike many of my recipes, this one doesn’t work if you just dump and stir. So please be sure and follow the steps the way they are listed!
Having these muffins around is a great way to bust those cravings! And they’re so good with your morning coffee. So whip up a batch and enjoy them all throughout the week!
This post contains affiliate sales links.
Craving a sinful treat for breakfast? Look no further than these Double Chocolate Crumb Muffins! Moist, rich, and studded throughout with melt-y chocolate chips, with a crunchy chocolate streusel crumb topping. Enjoy these AND keep your New Year's resolutions- they're whole-wheat, dairy-free, and vegan!
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1/4 cup coconut oil (solid)
- 2 cups whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder (I used a combination of dark and regular cocoa)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup vegan mini chocolate chips
- 1 cup Blue Diamond Almond Breeze Almondmilk, unsweetened
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon chocolate extract (optional)
Place the coconut oil in a small bowl and microwave to melt. (On my microwave, this takes about 90 seconds on 40% power.) Set aside.
Place the flour, sugar, cocoa, and salt in a medium bowl and stir to combine.
Pour in the melted coconut oil and toss together with a fork until crumbly.
Preheat the oven to 425 degrees F, and line a muffin tin with papers.
Place the ground flax seed and water in a small bowl and set aside.
Place the coconut oil in a small bowl and microwave to melt. (On my microwave, this takes about 90 seconds on 40% power. Set aside.
Place the flour, cocoa powder, baking powder, salt, and chocolate chips in a large bowl and stir to combine.
Place the Blue Diamond Almond Breeze Almondmilk in a large liquid measure, and stir in the sugar and extracts.
Stir in the flax mixture, and pour the liquid into the dry ingredients.
Stir together briefly, until just a few streaks of flour remain.
Pour in the coconut oil and stir together until just combined. The batter will be lumpy.
Fill each well of the muffin tin about 2/3 full, and top with the reserved streusel.
Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door), and continue to bake for another 25-30 minutes, or until a bamboo skewer inserted in the thickest part of a muffin comes out clean.
Cool completely and dust with powdered sugar, for garnish.