Non-Dairy Chocolate Muffins
These chocolate muffins are rich and delicious and filled with a secret ingredient for kids who are veggie-phobic. Pumpkin! My stepson is allergic to dairy, and both he and my daughter are chocoholics who would rather avoid vegetables and fruits. So these muffins are safe for my stepson, and both kids are getting at least a small dose of nutrients without realizing it. Shhh! Please keep my secret!
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 ounces, weight Canned Pumpkin Puree
- 2 cups Sugar
- 1 cup Almond Oil (or Canola)
- 4 Eggs
- 4 Tablespoons Cocoa Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 2 teaspoons Ground Cinnamon
- 1-½ cup All-purpose Flour
- 1-½ cup Whole Wheat Flour
- 3 cups Semi-Sweet Chocolate Chips