28 Feb Eggplant Chocolate Muffins
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| Prep Time | 20 minutes |
| Cook Time | 35 - 40 minutes |
| Passive Time | 15 minutes |
| Servings |
muffins
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Ingredients
- 1 eggplant medium 10 oz
- 2/3 cup chocolate chops Enjoy Life brand
- non-stick spray
- 3 Tbsp buckwheat flour
- 2 Tbsp cocoa powder
- 2 tsp cocoa powder
- 1/4 tsp Himalayan salt
- 2 Tbsp honey
- 1 egg large
- 1 egg white from a large egg
Ingredients
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Instructions
- Chop ends off of the eggplant. Cut into 1-inch cubes.
- Put in a steaming basket with 1 – 2 cups of water in the bottom pot. Cover with a lid and put on high heat. After 5 minutes, turn heat to medium-low. Steam for an additional 15 minutes.
- At this point, the eggplant should be soft. Transfer it to a food processor or blender. Cool for 5 minutes.
- Add the chocolate chips to the eggplant. Process or blend until smooth.
- Transfer the eggplant mixture to a medium mixing bowl. Cool for 15 minutes.
- Preheat the oven to 350°F. Grease 12 muffin cups of a standard muffin tin.
- In a small bowl, mix together the buckwheat flour, cocoa powder, and salt.
- Add the cocoa powder mixture to the eggplant mixture. Stir until mostly incorporated.
- Add the honey, egg, and egg white to the eggplant mixture. Beat until the eggs are fully incorporated and the batter is smooth.
- Evenly split the batter between the 12 muffin cups.
- Bake for 15 – 20 minutes. The muffins will still be very moist and won’t seem set like regular muffins.
- Let cool on a cooling rack. When the muffins are mostly cooled, gently remove them from the muffin tin.