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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Chocolate Chip Muffins Recipe

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Double Chocolate Chip Muffins image

 

This recipe for Double Chocolate Chip Muffins, by , is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wheat Belly FB

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup natural peanut butter unsweetened
2 large eggs
1/2 cup Sweetener
1/4 cup unsweetened cocoa powder
2 T. ground Flaxseed
4 oz. unsweetened applesauce (1 individual cup)
1 t. vanilla extract
1/2 t. baking soda
1/4 cup compliant chocolate chips (lily's)

Directions:
Directions:
Preheat oven to 350*.
Grease muffin pan.
Mix all ingredients (except chocolate chips) together on high speed til smooth and creamy. Use a hand mixer, food processor, or blender.
Stir in chocolate chips by hand.
Pour batter into prepared muffin pan.
Bake at 350* for 12 to 15 minutes.
Allow to cool for a few minutes and then take out of pan and set aside.
Makes about 9 muffins.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
These are wonderful right out of the oven warm. I then store in an airtight container. And when I have one later on, I like to put it in the microwave for 20 seconds on about 70% power.
The chocolate chips end up melting and it is so good.

 

 

 

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