First and foremost, I’m dedicating this post of delicious brownies and muffins to the victims of the Colorado shooting. I can’t imagine bringing a sleepy newborn with me to an exciting midnight showing (which I would DEFINITELY do, considering my daughter slept through just about anything except a nursing session, which I wouldn’t want to miss, and HONESTLY think it would be irresponsible of me to do so at such an early stage) and looking down at that infant, shot. Words can’t express the grief, I’m sure. Know that I’d definitely be shipping some goodies off if I had addresses, and I certainly send my sympathies.
So… these recipes are adapted (sources cited below) to be more nutritious. I’m not sure if there’s such a thing as healthy baking, considering there’s still a good bit of sugar involved, but these recipes certainly have more nutritious value- I’ve swapped coconut oil for butter, dark chocolate for milk chocolate, whole grain flour for baking flour, added flax and walnuts… check ’em out.
Whole Wheat Dark Chocolate Brownies
- 1 teaspoon(s) instant coffee powder or granules
- 2 teaspoon(s) vanilla extract
- 1/2 cup(s) whole wheat flour
- 3 TBSP flax meal
- 1/2 cup(s) unsweetened cocoa
- 1/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1 cup(s) unpacked brown sugar
- 1/4 cup(s) coconut oil
- 2 large eggs
- 1 cup dark chocolate mini chunks
- 1/2 cup walnuts
- Cinnamon flavored agave
- Flax seeds
- Preheat oven to 350°F. Grease 8″ by 8″ metal baking pan. In cup, dissolve coffee in vanilla extract.
- On waxed paper, combine flour, cocoa, flax meal, baking powder, 3/4 cup dark chocolate mini chunks, and salt.
- In medium bowl, whisk sugar, coconut oil, eggs, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
- Bake for about 20-25 minutes. Brownies will be VERY moist.
- Topping is the rest of the chocolate chunks and the walnuts; drizzle agave over everything and set the pan back in the oven for a few minutes. Sprinkle some flax seeds after baking.
- Allow brownies to cool before attempting to cut.
Whole Grain Muffins with Bananas, Dark Chocolate, and Flax
|2 large eggs|
|2/3 cup packed light brown sugar|
|1 cup mashed ripe bananas (2 medium)|
|1 cup buttermilk|
|1 cup unprocessed flax bran|
|1/4 cup coconut oil|
|1 teaspoon vanilla extract|
|1 cup whole-wheat flour|
|3/4 cup oatmeal flour|
|1 1/2 teaspoons baking powder|
|1/2 teaspoon ground cinnamon|
|1/4 teaspoon salt|
|1/2 cup dark chocolate mini chunks|
|1/3 cup walnuts|
- Preheat oven to 400°F. Prepare 12 muffin cups.
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, flax bran, oil and vanilla.
- Whisk whole-wheat flour, oatmeal flour, baking powder, cinnamon, and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Stir in chocolate chunks. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
These recipes are really delicious, and a great way to get husbands and children whining for sweets to stuff their mouths with something a little more healthy. Enjoy!