Dessert: Irresistible Double Chocolate Muffins

Recipe by Fiestaqueen The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!

This recipe includes fertility superfoods such as:

Cinnamon, Wheat Germ, Flax Seed

Health and fertility benefits of Irresistible Double Chocolate Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Wheatgerm is a natural source of Inositol, which is often prescribed in the form of supplements for women with PCOS due to its ability to effectively reduce insulin resistance and improve insulin sensitivity. Flaxseed can be used to combat PCOS as it helps decrease androgen levels. It contains lignans that increase the production of sex hormone binding globulin (SHBG) that binds testosterone in the blood, thereby preventing it from wreaking havoc in the body. Being high in fiber, flaxseed helps slow down glucose metabolism and lower cholesterol levels. The omega-3 fatty acids in this flaxseed also reduce inflammation, lower blood pressure and reduce the risk of chronic diseases like heart disease.

Ingredients

1 cup whole wheat flour
3/4 cup ground flax seed
1/2 cup wheat germ
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup cocoa powder
1 tablespoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
3/4 cup pumpkin puree
1 cup brown sugar
1 egg
1 teaspoon vanilla extract

Instructions

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

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