Recipe by WI Cheesehead
From the Delicious Living magazine. Haven't tried yet, but their muffins have been good. Recipe states: For extra flavor and fiber, add a cup of grated carrots, mashed banana, or whole raspberries.
Top Review by Outta Here
These were tasty, but just a bit heavy. I think they needed a little more "fat", or "fat replacement", i.e applesauce or yogurt. Maybe adding the carrots or banana as suggested in the description would work. I am not a vegan, so maybe I will try with 1 egg. Not overly sweet, which is a plus to me. With a little tweaking, this could earn more stars! I'll work on it.
- 1 1⁄2 cups whole wheat pastry flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup strong coffee, lukewarm
- 1⁄3 cup rice syrup or 1⁄3 cup pure maple syrup
- 1⁄4 cup canola oil
- 1 tablespoon rice wine vinegar
- 1 1⁄2 teaspoons almond extract
- 1⁄2 cup non-dairy chocolate chips (optional)
- 1⁄2 cup slivered almonds
- powdered sugar
Directions See How It's Made
- Preheat oven to 325°F
- Prepare muffin tins with cooking spray or paper liners.
- In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
- In a small bowl, mix coffee, syrup, oil, vinegar, and almond extract.
- Add wet ingredients to dry and stir until completely blended.
- Add chocolate chips, if desired.
- Spoon batter into prepared muffin tins. Top with almonds.
- Bake for 20 minutes, or until the tops are raised and spring back when touched.
- Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar.