What better way to start the day than some wholesome chocolate chip mini muffins spiked with a mini jolt of java! This gem is a sample recipe from the new cookbook, Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You by Katie Higgins.
No other food blogger knows quite how to hit the sweet spot of American cravings quite like Katie.
Her new book is a collection of cookies, brownies, bars, breakfast treats, ice cream, smoothies, pies, cakes, cupcakes, puddins, dips, frostings, and more. Yes, Chocolate-Covered Katie the book is pretty much an extension of the sweet goodness Katie posts on Chocolate-Covered Katie the blog!
Keep in mind, the “good for you” aspect is totally up to you with Chocolate-Covered Katie and how you define healthy for your body. The recipes are all sweet, and use sugar or xylitol and stevia, all-purpose flour or spelt flour, etc. But for a treat, she definitely gives you options that are more wholesome than traditional desserts and everything in Chocolate-Covered Katie is tested dairy-free, egg-free and vegan!
Just some of the delights include:
- Chocolate Pixie Cookies
- Secretly Healthy Brownies
- Pumpkin Pie Granola Bars
- Carrot Raisin Cookie Bites
- The Creamiest Oatmeal of Your Life
- Chocolate Infinity Pie (pictured at right)
- Frosted Lemon Donuts
- Peanut Butter Pudding Pops
- Deep Dish Cookie Pie
- Key Lime Pie Cheesecake
- Strawberry Shortcakes
- The Famous Cookie Dough Dip
- Cappuccino Chocolate Chip Mini Muffins … oh yes, the recipe follows …
Special Diet Notes: Cappuccino Chocolate Chip Mini Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based and vegetarian. See the notes in the recipe to make these chocolate chip mini muffins low-sugar.
- ¾ cup plain dairy-free milk beverage of choice
- 2 tablespoons melted coconut oil, or baking oil of choice
- 2 tablespoons plain dairy-free yogurt
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1¼ cups spelt flour or all-purpose flour
- ¼ cup xylitol or granulated sugar of choice
- ⅛ teaspoon pure stevia extract, or additional 3 tablespoons granulated sugar of choice
- 2¼ teaspoons instant coffee granules
- 1½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 3⁄8 teaspoon salt
- ¼ cup mini dairy-free chocolate chips
- Preheat your oven to 400ºF.
- Grease a mini muffin tin or line with mini cupcake liners.
- In a medium mixing bowl, whisk together the milk beverage, oil, yogurt, vinegar, and vanilla. Let sit at room temperature for at least 5 minutes.
- In a large mixing bowl, combine remaining ingredients and stir very well. Add the wet ingredients and stir until just evenly mixed.
- Portion the batter evenly among the muffin cups so that each is no more than two-thirds full.
- Bake for 8 1⁄2 minutes, until mini muffins have risen and a toothpick inserted into the center of one comes out clean.
- Remove from the oven and allow to cool for 10 minutes before removing from the tin.
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I added instant espresso to my oatmeal the last two days… I was meant to see this recipe!
What amazing, clean eating little muffins, Alisa! They look scrumptious and perfect with afternoon tea or coffee! Also glad to learn about Katie’s new cookbook.
These muffins look and sound so tasty! Sounds like there are all sorts of gems in the cookbook, too!
Indeed – Katie makes many craving-squashing recipes!
I am in love with this recipe!!!! YUM! I was thinking about adding coffee to my waffle recipe today actually, but since it was my first time making waffles I decided not to – but next time, YOU BETCHA! 😉
Great little recipe which we mentioned over on our social media scene. The twitter followers loved these little mini muffins. We will likely link a post to your website.
Excellent, thank you!