This healthy double chocolate muffin takes just one minute to make (in the microwave!) or 12 minutes in the toaster oven and is accidentally healthy- Made with no butter, oil, flour or sugar! It’s also suitable for those following a vegan, gluten free, paleo, refined sugar free and dairy free lifestyle!
Guess who is back….in Australia.
I left Los Angeles on Monday afternoon (flying out at 10pm) and arrived in Melbourne at 6.35am…Wednesday morning.
It’s now Friday and it feels SO odd to be back in this time zone. After being close to a year in America, I’d only have had to deal with 2-3 hour time differences the entire time. Now? I can’t even explain it. I go to sleep when the northern hemisphere is just waking up and when I wake up, it’s almost dinner time in New York City.
Anyway, let’s chat about my ridiculous suitcases and the ride over to Australia.
I arrived at LAX with 4 huge suitcases- Each of them was weighed before being checked in, and let’s just say I was hoping they wouldn’t ask me to remove anything….
32 kg + 27.5 kg + 23 kg + 22 kg = 104.5 kg
70.4 lbs + 60.5 lbs + 50.6 lbs + 48.4 lb = 229.9 lbs
Please don’t judge me. The majority of it was baking goods which are specifically for my cookbook (while we have some brands here, they are at a ridiculous price!) and the rest of it was packed with Oreos and American candies for my mates.
The service attendant who checked me and my luggage in was kind enough to provide me with a window seat. She advised me that it looked like I had the entire row to myself. I was excited and prepped myself up for a relatively comfortable flight. This, however, was not to be the case. After boarding the plane and finding my seat, I sat back, put my headphones in, then almost shrieked when I saw two people in the seats next to me.
So much for the whole aisle to myself.
I soon got over it and used the hour we were waiting on the tarmac having a Whatsapp conversation with Juli LITERALLY until we took off. I even sent her photos of the menu we got given. After we had hit the skies, we were served food and let’s just say what was written on the menu was NOT presented to us in person.
The eggs had the texture of rubber and the bacon could have been used as a hair tie. As for the ‘dinner’, let’s just say the beef should have been called mystery meat instead. The saving grace was the dessert, which I didn’t even plan on enjoying- A strawberry shortcake. Typically, the desserts on airplanes have typically been absolute fail whales and are frozen solid. This, however, actually had a strawberry on top. Anyway, after my dessert, I (luckily) passed out (THANK YOU, Melatonin) and woke up with mere hours before I would be greeted by Niki with a frown on her face.
Anyway, during the flight, I used a couple of my waking hours to edit some photos of a recipe I shot late last week- A snack I’d been enjoying almost daily in the hopes of using up leftover bits of grain free flours. I had a few spoons of coconut flour and even almond flour on hand so of course, transformed them into a delicious sweet treat which I share with you today- This healthy one minute double chocolate muffin!
This healthy double chocolate muffin is light and fluffy on the inside yet tender on the outside, similar to bakery style muffin, without all the sugar, flour, oil and butter typically found in them! This delicious, single-serve treat also takes just ONE minute to make (in the microwave) or around 12 minutes when baked in a toaster or conventional oven! It’s also deceptively filling and suitable for those following a paleo, vegan, gluten free, refined sugar free and dairy free lifestyle!
HACK! While the first few muffins I made used these chocolate chunks and these chocolate chips, I also made a couple using half a leftover Green and Black’s dark chocolate bar. When chopped into rough pieces, it melted beautifully throughout. Those who aren’t held back by dietary restrictions or don’t have baking chips on you, simply chop up a good quality chocolate bar and voila- You’re covered…in chocolate.
Make this healthy 1 minute double chocolate muffin and don’t let the time difference sway you from coming to Australia.
I’ll be waiting…with Oreos, Hugh Jackman and a smile on my face.
- 1 T almond flour
- 1 1/2 T coconut flour, sifted
- 1 T cocoa powder
- 1- T granulated sweetener of choice (I used a monk fruit blend)*
- pinch vanilla extract
- 1/2 tsp baking powder
- 1 large egg or egg white (sub for 1 flax egg to keep it vegan)
- 1/4 cup + dairy free milk of choice**
- 1 T chocolate chunks of choice
- 1 T chocolate chips of choice
- In a mixing bowl, combine the dry ingredients and mix well.
- In a separate small bowl, combine the dairy free milk with the egg (or flax egg) and whisk with the vanilla extract. Add the mixture to the dry mixture and mix until just combined. If batter is still crumbly, continue adding dairy free milk one tablespoon at a time, until a thick batter is formed. Stir through the chocolate chunks and chips, reserving a few for the top.
- Grease a microwave or oven safe bowl and generously and pour the batter. Top with more chocolate chips and microwave for 50-60 seconds, depending on the microwave.
- Enjoy immediately.
- Follow as above but bake in a preheated oven (350 degrees) for up to 12 minutes, or until a toothpick comes out clean.
- * Adjust sweetness to taste. I found one tablespoon sufficient.
- ** Depending on the brand of coconut flour, almond flour and cocoa powder you use, you may need more. Adjust accordingly.
More delicious single-serve muffins? Gotcha covered!
Are you a fan of airplane food?
Have you ever over-done it with the checked baggage?
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