Healthy Chocolate Muffins

Name: Healthy Chocolate Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Ingredients: 1/3 cup coconut oil; 1 1/4 cups granulated sugar; 2 large eggs; 2 tsp. vanilla extract; 2 Tbsp. brewed coffee; 1 15.5-oz. can black beans drained rinsed and pureed; 1 14.5-oz. can sauerkraut drained rinsed squeezed and pureed; 1/2 cup unsweetened cocoa powder; 1 cup white whole wheat all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 3/4 cup water

(5)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 18

Ingredients

1/3 cup coconut oil1 1/4 cups granulated sugar2 large eggs2 tsp. vanilla extract2 Tbsp. brewed coffee1 15.5-oz. can black beans, drained, rinsed and pureed1 14.5-oz. can sauerkraut, drained, rinsed, squeezed and pureed1/2 cup unsweetened cocoa powder1 cup white whole wheat all-purpose flour1 tsp. baking powder1 tsp. baking soda3/4 cup water

Directions

1. Preheat oven to 375F. Line 18 muffin tins with paper liners.
2. In a large mixing bowl, cream margarine and sugar together until light.
3. Beat in eggs one at a time, beating well after each egg.
4. Add vanilla and coffee.
5. Beat in the black bean puree until smooth
6. Beat in the sauerkraut puree
7. Sift flour, baking powder, baking soda, salt, and cocoa together.
8. Add dry ingredients to wet mixture, alternately with the 3/4 cup water. Beat well after each addition.
9. Fill cupcake tins two-thirds full.
10. Bake 20 minutes, or until toothpick inserted in center comes out clean.
11. Cool in pan 5 minutes. Remove, and cool on rack.

Makes 18 muffins

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 161.2
Total Fat: 5.1 g
Cholesterol: 20.7 mg
Sodium: 256.9 mg
Total Carbs: 27.0 g
Dietary Fiber: 4.3 g
Protein: 4.4 g

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Member Reviews

01STEF
Honestly everyone who has a sweet tooth should try this recipe. I did out of curiosity and I was very surprised as to how moist and wonderful they tasted. Don't be afraid of the sauerkraut, you can't taste it at all. - 11/20/08
BRETTA72
Do you use GROUND coffee? Or coffee already made? Anyone know?? I want to make these tomorrow, and I don't know if I am to use ground or brewed? - 2/17/09

Reply from 15THC_ODETTE (2/19/09)
I used brewed coffee. I will update the recipe to reflect that.
CAFITCHIC
Sounds interesting. I may just give it a try. I wonder if spinach might be an alternative to the kraut. It tends to add moisture, but it may alter the flavor. Maybe I'll just have to try it both ways. - 1/27/09
BLUES2ELMO
got to try this - 11/24/08
MANDIMEDINA
Could you try adding pumpkin instead of the 'kraut? - 11/18/08

Reply from 15THC_ODETTE (12/3/08)
You could, but pumpkin has a significantly higher glycemic index. You really don't taste the sauerkraut. Rinse it really well and squeeze it dry. Once you do that, it is highly processed cabbage more than sauerkraut. The sauerkraut is the key to keeping the cake moist.
JACLYNREINHART
could you use something other than sourkrout ?
- 11/17/08

Reply from 15THC_ODETTE (11/17/08)
I suppose so; however, the sauerkraut adds moisture to the recipe. If the sauerkraut is thoroughly drained and rinsed it imparts no flavour to the cupcakes.