Cacao Breakfast Muffins Free PD Recipe

Cacao Breakfast Muffins - ©

Help yourself to a few of these rich, dark chocolaty muffins as a perfectly healthy choice for breakfast or to satisfy your cravings during the Protective Diet 30 Day Whole Food Detox and Taste Bud Reprogram. Take note these are low-calorie muffins made of whole grain, health promoting ingredients. Don’t let guilt creep up on you as these only look off plan. Enjoy them and be thrilled you are on the fast track to optimal health. Help yourself to a few of these rich chocolaty muffins as a healthy choice. They will satisfy your desire for chocolate without the oil and sugar to weigh you down.

Free registration to access over 100 Protective Diet recipes

New Free Account Registration

  • Usernames cannot be changed.
  • Type your password. Minimum length of 8 characters.
    The password must have a minimum strength of Weak.
    Strength indicator
  • Upload Upload your profile picture

Related Recipes:

Click to View Related Recipes
Premium Member Rating

(4.5 / 5)

4.5 5 6

6 people rated this recipe

Recent Recipes:
  • Spices & Herb Cracker Mix Premium PD Recipe

  • Plant-Based Cheez-It Crackers Premium PD Recipe

  • Mix & Mac Premium PD Recipe

  • MoJos Premium PD Recipe

  • The Best Plant-Based Eggnog Nice Cream Premium PD Recipe

Favorite Recipes
A quick reference favorite recipe list is another benefit of Protective Diet Premium Membership.

You must be logged into your premium membership to view your favorite recipes

Comments (32)

  1. posted by Veg4ngal on January 25, 2019

    I’m craving chocolate. I’m wondering if bananas make the frosty sweet, do you think an extra banana would make this sweeter? I’m out of e-sugar and stevia.

  2. posted by Victoria Dollenmaier on September 12, 2018

    These were yummy. Definately not a dessert muffin for a SAD eater but a breakfast muffin as it’s called, yes. I prefer the brownie recipe more I think, but this will satisfy your hunger without feeling guilty. I added the PD sugar on top. They rose in the oven perfectly!!

  3. posted by nzaki99 on April 28, 2016

    Can I sub buckwheat or oat flour for this Julie? Can I omit stevia?

    • posted by Julie Marie on May 16, 2016

      You can always omit stevia but it will be very bitter with the cacao. Cacao in this amount always needs something sweet to cut it’s bitterness. I would suggest rather than changing this recipe, try the Breakfast Brownies. They are Gluten Free and do not use stevia.

  4. posted by JeffoLS on November 20, 2015

    Is there an equivalent measurement of Erythritol?

    • posted by Julie Marie on November 24, 2015

      No it doesn’t measure out liquid to dry conversion so easily. It would take some experimenting.

  5. posted by monkeyssk8 on September 11, 2015

    Is carob ok to use instead of cacao?

  6. posted by lmcleod on June 28, 2015

    Mine were very bitter also. I didn’t have high expectations, but I didn’t think they would have such a bite. Sorry. Didn’t like them.

  7. posted by kesmith95 on October 12, 2014

    Could agave nectar be used as a sweetener?

    • posted by Julie Marie on October 13, 2014

      It could be used, although I don’t recommend the use of Agave as it is no better for you than sugar. It is falsely marketed as healthier than sugar. It is empty sugar calories and will keep you craving sweets.

  8. posted by Diane Taninecz on July 30, 2014

    Still not sold on Stevia (taste-wise and health-wise). I think I’d prefer to use a date or two to sweeten my foods. Maybe the Protective Diet is not quite for me.

  9. posted by smh on March 14, 2014

    Has anyone tried making these with E sugar?

  10. posted by Marie on December 22, 2013

    I also made it as a loaf since I ran out of muffin liners. I think next time..and there will be a next time very soon…I will cut back the Almond Extract to 1 tsp instead of 2. The almond taste overpowered it a bit. But very good, moist and easy to make.
    Thanks again for bringing healthy desserts into our PD lives!

  11. posted by Brittany on December 19, 2013

    Wonderful recipe! I omitted the almond extract and used peppermint extract instead. I love the mint/chocolate combo! I also left out the stevia. I’m lazy so I made it in mini loaf pan, increased the baking time and it turned out great!

  12. posted by newhopeden on September 21, 2013

    I didn’t care for these too much. I might try crumbling them in my frosty though.

  13. posted by PlantstronginTEXAS on August 20, 2013

    I made these today. They rose beautifully and smelled delicious coming out of the oven. However, they had a bitter taste… Maybe because of the stevia???

  14. posted by Denise on August 19, 2013

    I made these with oat flour and they were kind of heavy. They’re probably better with whole wheat flour. Still, they were good. I used silicone muffin liners and the muffins just fell out, without sticking at all, even after they cooled.

  15. posted by diana price on August 15, 2013

    Just wondering if the Wholemeal flour can be replaced by Coconut Flour in this recipe??

    • posted by Julie Marie on August 16, 2013

      I haven’t tried it with coconut flour to give you the review. If you try it please let us know how they turn out.

  16. posted by Ambria wheatley on July 20, 2013

    Can’t wait to try this – Ambria

  17. posted by charlene myers on June 24, 2013

    what about dates?

    • posted by Julie Marie on June 24, 2013

      I do not recommend the use of dried fruit to my students. I’m reprogramming their tastebuds by removing sugars. The dates can cause sugar cravings and make fruit taste less sweet to them. I want berries to taste like candy. This happens when all concentrated sugars are removed, including dried fruit.

  18. posted by Sinead Webster on June 16, 2013

    How about using xylitol instead of stevia? We’ve been using xylitol for years (husband and 4 year old son both T1 diabetic) and my husband doesn’t like the taste of stevia.

    Ophira – I’m in Switzerland and between the health food shops across the border in Germany (I live just 10 minutes from the border) and, I can pretty much get everything I want (including chia).

  19. posted by Ophira Swanson on June 14, 2013

    Would maple syrup work the same as liquid stevia? Its much easier to get where I live in Europe 🙂 So excited to try this, I used to love muffins like this as a kid.

    • posted by Ophira Swanson on June 15, 2013

      Well I feel silly! I didnt think of maple syrup as ‘sugar-sugar’ and didnt totally get what stevia is, but I just googled it. I will look for it when I move to Germany, they have more health stores there! It would be so nice to finally be in a country that has chia seeds too…

    • posted by Julie Marie on June 14, 2013

      I’m working on some new muffin recipes without the use of any stevia. I hope to post them soon.

    • posted by Julie Marie on June 14, 2013

      It would work to sweeten these muffins ,but I don’t recommend using syrup or anything that contains sugars. The Protective Diet plan eliminates sugars, natural processed sugars and dried fruit to eliminate cravings for sugar. When we cut concentrated sugars out completely our taste buds reprogram and the sweetness of natural fruit is heightened. This is why I use stevia in its place for these muffins. Thanks for the question! Best of Health to you!

  20. posted by sharon on June 6, 2013

    What is the sugar equivalent that I’m trying to achieve? I have powdered stevia and liquid stevia (but not with a dropper), so I’m trying to figure out how much to use. Thanks!

    • posted by Julie Marie on June 6, 2013

      It would equal 1/2 teaspoon of liquid stevia. They aren’t very sweet muffins. They are rich in chocolate flavor but more of an adults style muffin or breakfast muffin.

Leave a Reply

Free Support Group