Last week I did a recipe makeover for Italian Chocolate Spice Cookies. From unhealthy to healthy, they turned out beautiful, the texture was light and cakey and the flavors were deep and spicy. I got it in my head that with a little tweaking, they would taste great as a Chocolate Spice Muffin or even a Chocolate Spice Bread. I modified the recipe, using my Pumpkin Muffins as a template. I made a large single muffin using the One Minute Muffin technique, then adjusted the recipe to make a dozen muffins and finally made a mini-loaf of bread. All three turned out with the taste, texture and flavor I was hoping for and judging by the fact there isn't a crumb left, my taste-testers approved.
If you are looking for a satisfying side to your eggs and veggies in the morning, skip the bacon and make some muffins (not that there's anything wrong with bacon, mind you). Chocolate Spice Muffins or Chocolate Spice Bread is simply amazing slathered in ghee with a little salt added alongside your protein and veggies. Trust me, you will not be disappointed.
The staying power of this chocolate spice delight is from the coconut flour and flaxseed meal. In addition to being rich in fiber, both are low in digestible carbohydrates, which means they will not mess with your blood sugar like muffins made with sugar and flour. Remember, what comes up must come down, and when you eat foods made from refined sugars and flours your blood sugar rises and then falls, leaving you hungry and searching for more.
It never ceases to amaze me that a baked good without gluten, sugar or dairy and made using low carbohydrate flours could yield such amazing results. One basic recipe made three ways, a large single serving one minute muffin, a dozen muffins to share with your friends or a mini-loaf of bread for when you just want a slice. Enjoy!
Prep Time: 5 minutes
Cook Time: 1 1/2 minutes
Makes: 1 large muffin
Ingredients
- 2 Tbsp. Bob’s Red Mill Organic High Fiber Coconut Flour
- 2 Tbsp. Bob’s Red Mill Organic Golden Flaxseed Meal
- 1/2 tsp. Rumford, Aluminum-Free, Gluten-Free, Non-GMO Baking Powder
- Pinch Celtic Sea Salt
- 1/8 tsp. Ground Cloves
- 1/8 tsp. Cinnamon
- 1 Tbsp. Hershey's Special Dark Cocoa Powder
- 35 Drops NuNaturals Pure Liquid Clear Stevia
- 1/4 c. Strong Cold Coffee
- 1 Large Organic Cage-Free Eggs
- 1/2 Tbsp. Ghee, Unsalted Butter OR Coconut Oil
- 2 drops Boyajian Pure Lemon Oil
- 2 drops Boyajian Pure Orange Oil
Directions
- Melt ghee, butter or coconut oil in a 4 1/2 inch ramekin.
- Whisk egg with coffee, stevia, citrus oils and melted butter.
- Sift together coconut flour, flaxseed meal, baking powder, salt, cloves, cinnamon and cocoa.
- Mix dry ingredients with wet ingredients and spoon into ramekin.5. Microwave for 1 1/2 minutes.
- Remove from microwave with dish towel and invert on cooling rack.
- Slice and enjoy with ghee!
Chocolate Spice Muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Makes: 1 dozen
Ingredients
- 3/4 c. Bob’s Red Mill Organic High Fiber Coconut Flour
- 3/4 c. Bob’s Red Mill Organic Golden Flaxseed Meal
- 3 tsp. Rumford, Aluminum-Free, Gluten-Free, Non-GMO Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 3/4 tsp. NOW Guar Gum Powder
- 1 tsp. Ground Cloves
- 1 tsp. Cinnamon
- 6 Tbsp. Hershey's Special Dark Cocoa Powder
- 1/2 tsp. NuNaturals Pure White Stevia Extract Powder
- 1 1/2 c. Strong Cold Coffee
- 6 Large Organic Cage-Free Eggs
- 3 Tbsp. Ghee, Unsalted Butter OR Coconut Oil, Melted
- 1/8 tsp. Boyajian Pure Lemon Oil
- 1/8 tsp. Boyajian Pure Orange Oil
- 1/2 tsp. Vanilla Extract
Directions
- In a large mixing bowl, sift together all dry ingredients.
- In another bowl, mix together wet ingredients.
- Add wet to dry and mix until well incorporated.
- Line muffin tins and spray generously with non-stick cooking spray.
- Divide batter evenly between tins, filling about 3/4th full.
- Bake at 350 º F for 20-22 minutes or until toothpick inserted in center comes out clean.
Chocolate Spice Bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 1 mini-loaf
Ingredients
- 1/4 c. Bob’s Red Mill Organic High Fiber Coconut Flour
- 1/4 c. Bob’s Red Mill Organic Golden Flaxseed Meal
- 1 tsp. Rumford, Aluminum-Free, Gluten-Free, Non-GMO Baking Powder
- 2 Pinches Celtic Sea Salt
- 1/4 tsp. NOW Guar Gum Powder
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Cinnamon
- 2 Tbsp. Hershey's Special Dark Cocoa Powder
- 1/8 tsp. NuNaturals Pure White Stevia Extract Powder
- 1/2 c. Strong Cold Coffee
- 2 Large Organic Cage-Free Eggs
- 1 Tbsp. Ghee, Unsalted Butter OR Coconut Oil, Melted
- 4 drops Boyajian Pure Lemon Oil
- 4 drops Boyajian Pure Orange Oil
- In mixing bowl, sift together all dry ingredients.
- In another bowl, mix together wet ingredients.
- Add wet to dry and mix until well incorporated.
- Spray mini-loaf pan generously with non-stick cooking spray and fill with batter.
- Bake at 350 º F for 30 minutes or until toothpick inserted in center comes out clean.
