Ever since I was a little girl, I’ve loved the flavour combination of chocolate and orange. Baskin-Robbins used to make a flavour called Dark Chocolate Orange, and it was so dark it was almost black, really great I’m sure for my mother to try to clean off my face when I was finished. But from the moment I put my tongue to that cute little pink taster spoon, I was hooked. Rich dark chocolate colliding with the tangy sweet orange on my taste buds… well, it was like a flavour burst from heaven to my 5-year-old imagination. But alas, Baskin-Robbins stopped making this flavour… aaannnnd then I stopped eating regular ice cream. Such a pity from this standpoint.
Forty years later, I still think about that ice cream, and I’m still in love with chocolate and orange together. So I combine them as often as possible, but in a way that keeps health in mind. I concocted this muffin recipe a few weeks ago, using the leftover almond pulp from my homemade almond milk, and it was a real winner. It’s vegan, refined sugar-free, naturally gluten-free, and has no added oil. To me, this qualifies as healthy enough for a breakfast muffin, right??
It’s super chocolatey and rich-tasting, and okay, it does have (a lot of) added chocolate chips… but you gotta live a little!! Tommy was taste-testing for me along the way, and I quote, “It’s good… but it would be even better with more chocolate chips! I mean so you can get some in every bite…” Who am I to argue?? I have to say the boy speaks wisdom.
If you don’t make your own homemade almond milk, don’t worry!! You can still make this recipe! Just soak your (store-bought) almond meal in (store-bought) almond milk, and no one will judge you. They’ll just thank you for making such delicious little muffies that won’t leave their faces with a black ice cream ring.
This recipe takes only one bowl and less than 30 minutes to make… so see? You really have no excuse not to make them. Enjoy!