Double Chocolate Breakfast Brownies
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Brownies for breakfast? Yep, you read that right. Top these ooey gooey little guys with a dollop of peanut butter to take it up another notch. If anyone tries to hassle you about eating dessert for breakfast, tell them your dietitian told you to.
  • 1 flax egg (combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit until thick, about 5 minutes).
  • 1 cup whole wheat pastry flour
  • ½ cup old-fashioned oats
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil or canola oil + more for oiling muffin tin
  • 1 cup unsweetened applesauce
  • ½ cup dark chocolate chips
  1. Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).
  2. Prepare flax egg.
  3. Combine flour, oats, cocoa powder, baking powder and salt in a medium bowl.
  4. Make a well in the center of the dry ingredients and add maple syrup, oil, applesauce, and prepared flax egg.
  5. Stir until just combined (be careful not to over-stir!).
  6. Gently fold in chocolate chips.
  7. Divide batter evenly among muffin cups, filling each about ⅔ full.
  8. Bake for 15 minutes.
  9. Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.
  10. Once completely cool, store in an air-tight container for up to a week.
Nutrition Information
Serving size: 1 muffin Calories: 160 Fat: 8 Saturated fat: 6 Carbohydrates: 23 Fiber: 3.5 Protein: 3
Recipe by Plant Eaters' Manifesto at