CHOCOLATE MUFFINS

CHOCOLATE MUFFINS

Muffin pan with muffin cups

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 12 muffins

1-cup water

½-cup applesauce

½-cup agave nectar

2-tablespoons white vinegar

ENERG EGG REPLACER equal to 2 eggs

2-cups whole-wheat flour

1/2-cup cocoa powder

2-teaspoons baking powder

1-teaspoon-baking soda

¼--teaspoon salt

Optional: 1-cup nuts, fold in just before pouring in the muffin pans and/or place 5 chocolate chips on top the batter before baking

In a standing mixing bowl, mix together the water, applesauce, agave nectar, and egg replacement. 

Use a different bowl to whisk together the flour, baking powder, baking soda, and salt. 

Add the dry ingredients to the wet and mix until uniform.  Fold in nuts.

Pour into muffin cups or oil sprayed muffin pans until ¾ full.  Place chocolate chips on top 

Bake at 350 degrees for 30 minuets or until a toothpick inserted into the center comes out clean.

BREAKFAST LOAF VARIATION-Instead of muffins, pour in an oiled bread pan, bake at 350 degrees for 35 minutes or until a toothpick comes out clean when inserted in the center.