IRRESISTIBLE CHOCOLATE BREAKFAST RECIPES | allergy-friendly + vegan

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has less sugar.

Add 1 cup sweet potato and 1/2 cup mashed avocado into a bowl.

Mix in 1/4 cup maple syrup, 1/4 cup flax seed meal, and 1/2 cup water, then beat until smooth.

Let the mixture sit for about 5 minutes to allow the flaxseed meal and water to gel.

Stir in 1/2 cup non-dairy milk to loosen the batter.

In another bowl, combine 1 cup oat flour, 1/2 cup quinoa flour, 1/4 cup tapioca starch, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon sea salt.

Stir the dry ingredients together until well mixed.

Add the wet ingredients to the dry ingredients and stir until a thick brownie batter forms.

Fold in 1/2 cup mini chocolate chips until evenly distributed.

Scoop the batter into a 12-cup muffin tin, filling each cup about 3/4 full.

Sprinkle additional mini chocolate chips on top of each muffin.

Bake in a preheated 375°F (190°C) oven for about 18 minutes.

Let the muffins sit for about 5 minutes after baking before removing them from the pan.

Transfer the muffins to a wire rack and let them cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens