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Chocolate Tea Muffins

Double the chocolate for your next breakfast tea or brunch!

Ingredients

  • 1 1/2 C flour I use gf Jules flour
  • 1 C organic sugar
  • 1/4 C cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder
  • 2 C frozen, fresh pineapple chunks
  • 1/3 C grapeseed oil or coconut oil or melted butter
  • 2 eggs
  • 1 C chocolate chip pieces

Instructions

  1. In the bowl of your stand-up mixer, combine the first six ingredients.

  2. Combine the frozen pineapple chunks, oil, and eggs into the pitcher of your Blendtec or food processor. Process for at least one minute; you want the puree to be smooth with no chunks.

  3. Pour pineapple mixture into dry ingredients; turn mixer on and whisk until batter is smooth. Don't over-mix! Let the mixer run just until the ingredients are moist.

  4. Fold in the chocolate chips.

  5. Fill greased or paper-lined muffin cups. The batter should be fluffy (and a little bit chunky because of the chocolate chips), and the muffin tins will be full.

  6. Bake at 350-degrees for 20-25 minutes or until muffins are "set" in the center. This recipe yields one dozen muffins; double the recipe if you need more chocolate muffins!