One-bowl Fudgy Chocolate Muffins
I warn you, these might be the best, fudgyist chocolate dessert you’ve ever had, and you won’t be able to stop making them because the recipe is sooo easy!
Ingredients
- 1 cup sunflower butter unsweetened
- 1 cup organic pumpkin purée
- ½ cup pure maple syrup
- ½ cup cacao powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½-1 tsp sea salt
- ½ cup dark chocolate chips or chopped dark chocolate
- ¼ cup date sugar optional
- ⅓ cup hemp seeds optional
- 1½ tsp maca powder or adaptogen superfood blend optional
- ⅓ cup quinoa flakes optional
Instructions
- Preheat oven to 350°
- In a medium mixing bowl combine all ingredients except the chocolate chips
- Taste and adjust sweetness and saltiness, then add in the chocolate chips
- Pour into either a muffin pan (liners optional) OR a brownie pan!
- Top with a pinch of sea salt! Flakey salt is perfect for these!
- Bake muffins for 25-30 minutes depending on how gooey you like it! Bake brownies for 40-45 minutes!
- Enjoy hot out of the oven, then store in the fridge and either eat cold (my new favorite way to eat these) or microwave for 30 seconds until hot!
Notes
See post for substitutions!