Athletes Appetite

GLUTEN FREE, DAIRY FREE, NUT FREE, SOY FREE OPTIONS AVAILABLE

Chocolate is one of my favorite flavors. I love to wake up and be excited to eat chocolate muffins in the morning. It is one of the highlights of my day :).

Nutrition Facts by Ingredient:

1. All-Purpose Flour: Provides carbohydrates that are quickly absorbed for a quick energy boost.
2. Cocoa Powder: Rich in antioxidants, particularly flavonoids, which can reduce inflammation and improve blood flow. This enhances musculoskeletal health and helps you recover faster.
3. Granulated Sugar: Provides quick energy. Ideal for replenishing glycogen stores after a workout.
4. Eggs: Packed with protein, essential amino acids, and healthy fats. Supports muscle repair and overall recovery.
5. Milk: Provides calcium, protein, and hydration. Strengthens bones and aids in muscle contraction.
6. Butter: Adds healthy fats that are a long-lasting energy source. Helps keep muffins moist and flavorful while providing sustained energy.
7. Applesauce: Adds natural sweetness and moisture with fewer calories. Reduces the need for extra fat while keeping the muffins tender.
8. Dark Chocolate Chips: Provides antioxidants and a quick energy boost from natural sugars. Helps replenish energy levels after intense exercise.
9. Vanilla Extract: Adds flavor without added sugar. Makes the muffins taste delicious without extra calories.

Allergen Replacements:

• Replace the all purpose flour with King Arthur’s Gluten Free Measure-for-Measure flour to make this recipe gluten free.
• Replace the milk with almond milk, oat milk, or soy milk to make this recipe dairy free.
• This recipe is already soy free and nut free.

Ingredients:

• 2 cups all purpose flour
• 3/4 cup cocoa powder
• 2 tbs ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup granulated sugar
• 2 eggs
• 1 cup of milk
• 1/4 cup vegetable oil
• 1 tbs vanilla extract
• 2 tbs melted butter
• 2 tbs plain apple sauce
• 1/3 cup dark chocolate chips

Directions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix the dry ingredients in a large bowl:
   • All-purpose flour
   • Whole wheat flour
   • Cocoa powder
   • Baking powder
   • Baking soda
   • Salt
   • Ground flaxseed
3. In a separate bowl, whisk together the wet ingredients:
   • Eggs
   • Milk
   • Melted butter
   • Applesauce
   • Vanilla extract
   • Vegetable oil
   • Granulated sugar
4. Combine the wet and dry ingredients.
   Pour the wet mixture into the dry mixture and gently fold until just combined. Be careful not to overmix—this keeps the muffins tender. Do not worry if the batter is a little thick as long as it maintains a scoopable consistency.
5. Fold in the chocolate chips.
6. Scoop the batter into the muffin tin.
   Fill each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool for 5 minutes in the tin, then transfer the muffins to a wire rack to cool completely.

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