Chocolate and almond butter muffins...cake

So these were going to be muffins, but then I decided to make a loaf instead. Why you might ask? Especially since I just rebranded the blog with a flying muffin... because I didn't feel like cleaning the muffin tin afterward and I was out of cupcake liners. Yup that laziness is how I roll.


I was browsing around on How Sweet it is (who also has a love of muffins) and found this recipe. I had to make them!! Just a few changes... like almond butter instead of peanut butter, and flax egg instead of egg whites. The loaf is delicious, especially served with a scoop of icecream. YUMMM



Whole Wheat Almond Butter Fudge Muffins
recipe by How sweet it is (slightly adapted by me below)

Makes ~1 loaf

1 3/4 cups whole wheat flour
1/3 cup splenda (or use white sugar)
1/4 cup brown sugar

1/4 cup cocoa powder
1 tablespoon baking powder
dash salt
1 1/4 cups fat-free milk
1/2 cup no stir MaraNatha almond butter
1 Tbs ground flax seeds plus 3 Tbs water
2 Tbs canola oil
1 teaspoon vanilla extract

2-3 tablespoons applesauce

1/2 cup chocolate chips

Preheat oven to 400.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, cocoa powder, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist. Stir in applesauce. Fold in chocolate chips.

Spoon batter into 9" loaf pan coated with cooking spray. Bake at 400° for 30-35 minutes or until loaf springs back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.


Did you all dress up for Halloween?
John and I went as Jesse James and Bombshell McGee... awesome.