Dark Chocolate-Buttermilk Muffins

My boys love anything with extra dark chocolate. Did you know that Hershey's makes a cocoa that's Special Dark? Just like the candy bar. That's what I used for these muffins, which explains why they're so dark. 

Here's the great news: These are SKINNY! I used lowfat buttermilk, 1 egg, and only 4 tablespoons of coconut oil in the entire batch. The batch makes 36 muffins! 

I made these for dessert, but you could easily feel good about having them for breakfast, brunch, or a mid-afternoon snack. 

Dark Chocolate-Buttermilk Muffins

Cooking spray

1 1/2 cups all-purpose flour

3/4 cup unsweetened dark cocoa powder (regular cocoa powder works too)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups light brown sugar

4 tablespoons coconut oil

1 large egg

1 teaspoon vanilla extract

1 1/4 cups buttermilk (which is naturally lowfat!)

Powdered sugar for dusting the top (optional)

Preheat the oven to 350 degrees. Generously coat three 12-cup mini muffin pans with cooking spray. (I say generously because these muffins will stick if you don't). You could also use paper liners. 

In a bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Mix well with a fork or whisk to combine. Set aside. 

In a mixing bowl, beat together the brown sugar and coconut oil until blended. Beat in the egg and vanilla. Beat in the flour mixture and buttermilk, alternating each and ending with the flour mixture. 

Spoon the mixture into the prepared muffin pans. Bake for 12 to 15 minutes, until a wooden pick comes out clean. 

Cool on wire racks. If desired, sift powdered sugar over top before serving. 

Makes 36 mini muffins