Cocoa Nut Muffins

cocoa-nut muffin recipe.


the recipe calls for spelt flour, but I just used whole wheat and it worked good.
so cooking spray (I would recommend spraying the muffin papers if you use them as well it was really sticky)
1 cup spelt flour or whole wheat flour
1/2 cup whole wheat flour (if you use spelt, otherwise just 1 1/2 whole wheat)
1/2 cup 5 minute oatmeal
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1 medium apple, peeled and diced
1/2 tsp baking soda
2 tsp baking powder
1/2 cup unsalted pecans
3/4 cup buttermilk
1/2 cup Greek yogurt
2 tsp vanilla extract
3 egg whites
1/2 cup raw organic honey
1 1/4 cup raspberries


Preheat oven to 375 F. Prepare muffin tin with paper liners and cooking spray, or just cooking spray.


In medium bowl, combine spelt and whole wheat flours, oatmeal, cocoa powder, salt, apple, baking soda, baking powder, and pecans. Stir until combined.


In a large bowl, mix together buttermilk, yogurt, vanilla, egg whites, and honey. Add dry mixture to wet mixture and stir until moistened. Then gently stir in raspberries. Fill muffin cups half way. Bake for 20 minutes or until toothpick comes out clean. Let cool for five minutes.


This makes about 18 muffins. I put mine in my 12 muffin pan and then used the rest of the batter to make bread.


Nutritional facts: Calories: 120; Total Fat: 3g; Sat. Fat 0.5g; Carbs 21g; Fiber 2g; Sugars 10g, Protein 4g, Sodium 115mg; Cholesterol 1mg.