Think of these as a healthier alternative to chocolate chip muffins. And if you’re not obsessed with chocolate chip muffins, well, I just don’t know what that’s like, I guess. I mean it’s only the CHOCOLATE CHIP COOKIE OF THE BREAKFAST WORLD.
Oh man, sorry for yelling there. But seriously, who doesn’t love chocolate chip muffins?
These are soft and chewy little muffins with plenty of delicious chocolate flavor, but they are packed full of good for you ingredients. These are gluten-free (so long as use gluten-free oats) and only lightly sweetened with coconut palm sugar. I decided to call them breakfast muffins because they are so good you can totally eat them for breakfast. But I did some experimenting, friends, and it turns out these are delicious in the afternoon, too.
What the heck are cocoa nibs? They are simply crushed pieces of cocao beans (aka where chocolate comes from) once the beans have been harvested and roasted. The texture is like a nut and they taste like dark chocolate—sounds good, right?! Not only do they taste amazing but they are also super rich in antioxidants. I love them sprinkled on yogurt or thrown into a salad, but they are awesome in baking too.
This is my favorite brand of cocoa nibs—as you know we are big fans of Askinosie Chocolate. We have a collaboration bar with them, and they recently came out with a new milk chocolate bar that is amazing (and dairy-free).
I also recently finished Shawn (the owner) and Lawren’s book and it ruled! I highly recommend it for anyone, especially business owners, thinking about finding their vocation—not just a job but a purpose.
Check out the recipe for these easy gluten-free muffins below. I like these best warm and fresh out of the oven, but I also just quickly rewarmed them in the microwave when I wanted to enjoy them later in the week and that worked well too—just FYI. Happy baking! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with the ACS for Desktop actions.
Cocoa Nib Breakfast Muffins
- 3/4 cups old-fashioned oats
- 1/2 cup coconut flour
- 1/4 cup coconut palm sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup cocoa nibs
- 1 oz. chopped dark chocolate
- sea salt
In a large mixing bowl, whisk together the oats, coconut flour, sugar, baking soda, and salt. Then stir in the yogurt, eggs, and vanilla extract. Last, stir in the cocoa nibs.
Spoon the mixture into a lined standard size muffin pan. Top each with chopped chocolate and a little sea salt.
Bake at 350°F for 12-14 minutes, until a toothpick inserted in the center comes out clean.
If you want to make these dairy-free, you can swap the Greek yogurt for a dairy-free yogurt.