double chocolate chunk chia muffins

Chocolate, gooey goodness for breakfast? Yes, please. When I started baking last night, my intention was to make cupcakes. The recipe I used is from The Skinnygirl Dish by Bethenny Frankel and it’s called Joyful Heart Chocolate Chip Cupcakes. She tells us within the recipe that these cupcakes are an evolved version of her Joyful Heart Muffins from her first book Naturally Thin. She noted the only change was the size and amount of the chocolate chips.

The batter was absolutely loaded with chocolate – cocoa powder and mini chocolate chunks – so I decided to skip the frosting step and go with delicious chocolatey muffins. Note: They do have the consistency to hold frosting, so you can add it if your uber-sweet heart desires.

I altered the recipe to my liking and added chia seed. They are little omega 3 + fiber powerhouses. They are the new 2012 thing that you must have!

These chia gems and the other fairly healthy ingredients created an amazing, moist, even brownie-esque muffin. [the chia seed added a level of cohesion and pushed it to the brownie-esque level.] And the muffins have all the amazing health benefits of dark chocolate, cinnamon and chia seed combined! Read all about chia seeds here.

I ate a muffin this morning with a huge cup of coffee while enjoying this delicious sunrise. I warmed the muffin up for about 10 seconds to make it extra decadent.

double chocolate chunk chia muffins
Adapted from Joyful Heart Chocolate Chip Cupcakes recipe in The Skinnygirl Dish by Bethenny Frankel, page 192. This recipe yields 8, but my version made 10.

[the goods!]
1 cup unsweetened applesauce
1/2 cup sugar in the raw
1 tbsp pure vanilla extract
1 tsp canola oil
3/4 cup organic oat flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
few dashes cinnamon
3/4 dark chocolate mini chunks
1/8 cup chia seed

[do it up!]
Preheat oven to 375 F. Use paper liners in a standard size cupcake tin for 10 muffins.

In a small bowl, combine applesauce, sugar, vanilla, and canola oil. Stir and set aside to allow the sugar crystals to dissolve.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Add the applesauce mixture and stir until everything is combined. Fold in the dark chocolate chunks and chia seeds.

Portion the batter into the tin for 10 muffins. Bake for 20-23 minutes or until the tops are firm to the touch. Enjoy warm!

[Changes I made to original recipe: Omitted 1 tsp of almond extract and increased the vanilla extract from 1 tsp to 1 tbsp; added 1/8 cup chia seeds; added several pinches of cinnamon; used dark chocolate mini chunks and used 3/4 cup instead of mini chocolate chips and 2/3 cup]

Enjoy + happy weekend!

2 thoughts on “double chocolate chunk chia muffins

Add yours

  1. So happy to be able to attest to the ch-ch-ch-chia delicousness!!! I loved my muffin and can’t wait to warm up another before my hike tomorrow! Y-U-M!

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