Skip to main content

Chocolate Marble Muffins (Vegan & Sugar-Free)

Today, Day 30 of my 2014 Gratitude Challenge, I am grateful for a small little thing that made my day yesterday: I discovered our local Loblaws now sells these stevia-sweetened chocolate chips:


They are also gluten-free and nut-free, by the way.  There is no dairy listed in them either, but they don't say they are vegan or dairy-free on the package.

It was a crazy coincidence actually, as I had the day off and was trying to get a number of things done including making muffins for the girls' lunches.  I was out of my home-made, sugar-free chocolate chips and didn't have time to make more, and was trying to figure out what, besides chocolate, they would find appealing.  Our bananas weren't ripe enough to bake with, and Big A recently decided she hates blueberries.  I wanted to avoid dried fruit for the sake of their teeth (since they don't brush at school) and was grumpily meandering the aisles looking for inspiration.  I almost kissed the woman walking past me when I spied these chocolate chips.  Without even checking the price, I snatched up 2 bags.  I have never seen these before, even online!  I've bought other products from this company, but had no idea they make chocolate.  As it turns out, they were $6.79 per bag, which is definitely more than making them myself, but less than the ones I've seen online.  Awesome!

Little A, who can still be even pickier than her sister, loves doubling up on favorite flavours.  She often requests chocolate vanilla smoothies, which require me to make vanilla, leave some in the blender, and add chocolate, and then swirl them in the cup for her (she likes a bit of fancy...if you ask her what her favorite colour is, she'll tell you, "multicolour".  Thus, I decided to make chocolate marble muffins.  I didn't add any hidden vegetables to these because lately she's been searching for microscopic bits of produce in my baked goods and rejecting them, even if she was enjoying them before she found a 'bit' (Sidebar: She doesn't like bits in anything.  She won't even eat yogurt with 'bits' of fruit or anything with 'bits' of nuts in it).  I settled with just adding a vegan protein powder to give them some staying power.  These were definitely a triumph as everyone loved them!

Chocolate Marble Muffins

3/4 cup coconut oil, melted
4 tbls ground flax
3/4 cup boiling water
1 cup xylitol, erythritol or 3/4 cup powdered stevia
1 tsp vanilla extract
1 38g scoop vegan plain or stevia-sweetened vanilla protein powder
2 cups whole spelt flour, or other whole grain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup sugar-free chocolate chips

Whisk together wet ingredients in a large bowl.  Whisk dry ingredients in a smaller bowl and then stir into wet.  Add chips and gently fold until they start melting.  Quickly scoop into greased or parchment-lined muffin cups.*  Bake at 375F for 18 minutes.  Let cool completely before removing from pan.  Keep in an airtight container for up to 4 days, or freeze.  Makes 12 muffins.

*I found that chocolate on the bottom of the muffins stuck to the cups a bit, so next time I will use parchment liners so as not so lose any precious chocolate.
This recipe has been submitted to Wellness Weekend.


Post a Comment

Popular posts from this blog

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool.

Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno chaos, …

Live Clean

I have been committed to living a healthy life through nutrition and fitness for over 20 years now.

It took me a lot longer to pay attention to what I was cleaning the house with and what I was putting ON my body as opposed to IN it.

When I got pregnant with Big A I started reading about the toxins in a lot of commercial cleaning products and switched to the all-natural, eco-friendly stuff. When I became pregnant with Little A, I switched to all-natural, eco-friendly personal care products.

I am all for being environmentally friendly for the good of the planet, but to be honest, what really motivates me to make these types of changes is concern for my family's health.

You may remember I mentioned giving up my favorite perfume a while back because it apparently is full of nasty chemicals. I switched to the "Red Tea" scent made my Roots, which is supposed to be somewhat "natural". This was only after a number of trial and errors. I first found a woman in …

Panang Curry

When we go out for Thai food, one of my favorite things to order is the panang curry. But there is no doubt when this dish is made in a restaurant, it packs a hefty wallop of fat, sodium and calories.

My version is lightened up, but still rich and flavourful and it is super simple to make.

Traditionally, panang curry is made with either beef or chicken, but I made it vegetarian, using dried seiten (wheat gluten) I got at T&T a few weeks ago. If you are not sensitive to gluten, this is a great source of vegetarian protein. If you cannot find it dried, you can get it prepared at most health food stores. Alternatively, you can use tofu, or the more traditional chicken or beef options.

This dish also doesn't usually have much vegetable matter in it, but I love how yummy veggies taste when simmered in this sauce, and it makes this a healthy one-pot meal. Use whatever veggies you prefer or have on hand.

Protein of choice (2 cups seiten or 1 lb organic tofu, boneless skinless ch…