The New Year so far has been an interesting journey for me. The new year began with the daunt of exams which I sat during a sickness bug and other crazy, mind boggling, ‘you just couldn’t make it up’ events. At one point I was discussing my options to extenuate with my tutor, but thankfully, courage kept me going and I wrote each exam until the last second. This all went on as I tried to process and come to terms with the recent cancer diagnosis of my adoptive dad. Apparently, just because you love someone so much and can’t begin to imagine losing them, it doesn’t make them invincible. Smell the coffee Poppy…
I am positive and I am hopeful and I have faith. And I have made a promise to try and keep on as normal as much as I can. I have promised to get the car serviced and get my eyes tested and most importantly, to keep focussed on my education so that I can give a voice to the voiceless.
It may come as no surprise then that I today share with you a chocolate recipe. Sometimes the only thing that keeps you from the thunderstorm is chocolate! This muffin recipe is so much more than a square of chocolate however. We are combining chocolates’ happiness inducing endorphins Tryptophan, Phenylethylalanine and Theobromine along with calming magnesium with blood sugar level regulating hemp and endocrine system boosting healthy fats and seratonin increasing avocado for the ultimate soothing chocolate hit.
Most importantly. they taste incredible with rich dark chocolate and zesty orange for brightness and a soft, moist, indulgent texture that makes even the darkest hours more manageable. The fact that you get all this in a much healthier form than your standard chocolate muffin might just bring a smile too…
This is the closest I have ever come to store bought chocolate muffin memories in a homemade muffin. The texture and flavour is perfect without the need for those strange ingredients.
Ingredients: Makes 12 muffins
- 200g/1 1/2 cups self raising flour (or plain plus 1 tsp baking powder)
- 45g/1/2 cup unsweetened natural cocoa powder
- 25g/1/4 cup hemp protein powder (or more cocoa for darker muffins)
- 3/4 tsp bicarbonate of soda
- 3/4 tsp sea salt
- 1 medium ripe avocado (around 220g)
- 125 ml/1/2 cup pure maple syrup (or agave)
- 125 ml/1/2 cup date syrup (or maple or agave)
- zest of 2 medium oranges
- 185 ml/3/4 cup fresh orange juice
- 80 ml/1/3 cup vegetable oil (I recommend hemp or avocado oil)
- 2 tsp vanilla extract
- 175g/1 cup dark dairy free chocolate chips (or chopped bars)
- Preheat the oven to 180ºC/350ºF and line a 12 hole muffin tin with cases.
- In a large mixing bowl bowl, whisk together the flour, cocoa powder, hemp powder, bicarbonate of soda and salt. Set aside.
- Puree the avocado in a food processor until smooth or push through a sieve. Add the syrups, orange zest and juice, oil and vanilla extract and process or mix by hand until combined.
- Add the avocado mixture to the flour mixture and fold in with the chocolate chips. Stop mixing as soon as it is combined and do not beat the batter.
- Divide the mixture between the muffin holes and bake for 20-25 minutes or until well risen and a skewer inserted is released without wet batter (a few crumbs are OK).
- Leave to cool on a rack and serve slightly warm or at room temperature.
Low in saturated fat
High in manganese
High in vitamin B6
Very high in dietary fiber
High in iron
High in vitamin C