Single-serving Chocolate Filled Muffin
Recipe to manifest one Fresh Bakery-style muffin for a weekend morning.
Servings: 1 jumbo muffin
Calories: 254kcal
Equipment
- Jumbo or regular muffin pan
Ingredients
- 2 tbsp applesauce (30 g) sub mashed banana
- 1 tbsp (nut) milk (15 g) I use unsweetened almond milk
- 2 tsp sugar (8 g)
- 1 tsp oil (5 g) add another tsp for even richer texture
- 1/4 tsp vanilla extract
- pinch of salt
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp baking powder
Chocolate filling
- 1 tsp nut/seed butter (5 g) I use tahini
- 1 tsp maple syrup (7 g)
- 1/2 tsp cocoa powder
Instructions
- Preheat oven to 350F and grease one jumbo or 2 regular muffin cavities. You can also try a 1/2 cup ramekin and it will be a mug cake.
- Mix applesauce, milk, sugar, oil, vanilla.
- Whisk together flour, baking powder, pinch of salt.
- Combine the two (don’t overmix, only fold).
- Mix nut butter, maple syrup, cocoa powder. Thin it with some almond milk if it's pasty.
- Pour half batter into muffin cavity, add filling, pour other half.
- Bake 23-25 min until a knife inserted comes out mostly clean.
- Enjoy your fresh bakery muffin!!
Notes
- Pro-tip: If you want a really dome-y muffin, bake the first 5 minutes at 425F.
- This recipe will make 1 jumbo or 2 snack sized muffins. Baking time will be a few minutes shorter for snack sized.
- This recipe will make a moist muffin as pictured but if you want an even richer texture, add one more tsp of oil.
Nutrition
Serving: 1 muffin | Calories: 254kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 234mg | Potassium: 118mg | Fiber: 2g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 167mg | Iron: 2mg