Submitted by Amanda Langdon

About the cook: I am an at-home mom who is focused on nourishing my family's bodies and souls with good things. While often in the kitchen making from scratch meals and experimenting, during the warmer months I have been trying my hand at gardening. It's a pleasure to harvest my own food and put home grown veggies on the table!

About the dish: These scrumptious chocolate muffins are deceptively healthy. Compared to similar muffins, they pack a nutritious whole grain punch, and swap out sugary chocolate chips for intense cocoa nibs; a depth of flavour true chocolate lovers can appreciate. Start your morning with this no-guilt indulgence!

National Origin: Canadian

Serves: 17

Estimated Time: 30 to 60 Minutes

Ingredients:

1 cup dark brown sugar
1/2 cup virgin coconut oil
1/2 cup unsweetened applesauce
1/2 teaspoon natural vanilla
1 1/2 cups milk
2 large eggs

1 1/2 cups whole wheat flour
1/2 cup barley flour
1/2 cup cocoa
1/4 teaspoon baking soda
6 teaspoons baking powder
1 cup unsweetened, large flake coconut

topping:
1/4 cup crushed cocoa nibs (process them in food processor a bit so that pieces are smaller)
1/4 cup unsweetened, large flake coconut
1 tablespoon butter, melted
1 tablespoon dark brown sugar

Preparation:

Mix together the brown sugar and oil until well blended. Add the applesauce, vanilla, milk and eggs and mix it all together (it is alright if some small coconut oil lumps remain). The mixture will be very liquidy at this point.

Stir together the flours, cocoa, baking soda and baking powder, ensuring there are no cocoa or flour lumps. Add the dry ingredients to the wet. At first, mix slowly until the dry ingredients are mostly incorporated, then mix on medium speed until well combined. Once again there may be some small coconut oil lumps, but that is okay. Stir in the coconut.

Preheat the oven to 350 degrees fahrenheit.
Line the muffin tin with muffin cups and fill them to about 1/4 inch from the top.

Mix together the topping ingredients, just with your fingers or a spoon, and spread this mixture on top of the batter. Press the topping down slightly, just so it sticks.
Bake 20-22 minutes for large muffins or 13 minutes for minis. Makes 17 large muffins.

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