These muffins are moist, chocolate-y, sweet, and filling. They also have no flour, sugar, or oil. They are basically a miracle. A gift from the gods.
It’s no secret that I love me some carbs. It’s also no secret that I have not been blessed with the kind of metabolism that lets me eat all the breads and pastries in the world without packing on a couple (tens) of pounds. When the sweet tooth does strike and I reeeeeeeally want a delicious chocolate muffin for breakfast, this recipe is perfect.
When I was at home in Maine for Christmas, my family experimented with a South Beach Diet Chocolate Muffin recipe. The verdict was something like “edible but not great”, “doesn’t taste like chocolate”, or “I don’t hate it”. They definitely tasted like a sub-par, diet version of a chocolate muffin. I had a hunch that I could tweak the recipe to make it better. Boy Howdy, I was right.
Are you seeing this?! My mind is still blown. And I’ve eaten approximately 2,114 of them in the past 3 weeks. And! they only have about 115 calories per muffin, if you’re into that sort of thing.
This recipe is adapted from a South Beach Diet recipe very similar to this one.
- ½ cup cashew butter (or nut butter of your choice)
- 2 eggs
- ¼ cup cottage cheese
- ¼ cup part-skim ricotta cheese
- 3 tablespoons cocoa powder
- 3 teaspoons powdered stevia
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 shot espresso
- Preheat oven to 350 degrees. Line a muffin tin with 8 muffin papers and spray lightly with cooking spray.
- Combine all ingredients in a blender and blend until smooth. Pour (or spoon) evenly into muffin tins. Bake for 20 minutes. Remove from oven and cool slightly before eating.
- *Notes: If you want slightly more dense muffins, use baking soda in place of baking powder. You can use any nut butter you like. Leave out the espresso, if desired.