A moist double chocolate muffin made with coconut oil and whole spelt flour. Healthy and delicious.
Muffins are my go to breakfast, lunch, or snack. They are the most versatile little baked treat, and they please the whole family. How can I go wrong? When I made these on a whim I knew they had to be shared immediately. The rich dark chocolate muffins are so moist and delicious you won’t believe they whip up in such a short time. It feels indulgent, but they are chock full of whole grain spelt flour and coconut oil.
I have a great big bag of spelt berries in my kitchen, specifically Great River Organic Milling. Since my food co-op closed, I’ve had a hard time finding a good brand of white whole wheat berries to grind. Luckily spelt is easy to use in muffins, and it adds a deliciously nutty flavor.
I mentioned in my post for pound cake ice cream that my ice cream maker sounds a little like a freight train running through the kitchen. Well the other appliance competing for first place noise maker is my Nutrimill Grain Mill. I may be a glutton for punishment, buying all these things that make it impossible to have a conversation in the kitchen. Hate waking the kids up in the morning? Turn on the mill at the crack of dawn and they’ll all be down complaining about the noise 🙂
So a little chocolate can never hurt right? All of a sudden the noise doesn’t matter when they smell the chocolatey goodness in the air. A scoop of cocoa powder and chocolate chips made this breakfast all the more special. The coconut oil makes the muffins extra moist and tender. They were equally good the next day, and perfect for a lunchbox. I like to enjoy mine with a cup of dark roast coffee.
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