Just a few weeks ago I had an athlete ask me if he should start eating chocolate for better recovery. If you’ve read the media reports you have probably heard a number of potentially great things about chocolate:

• One of the fatty acids in chocolate, stearic acid, does not raise cholesterol levels
• Cocoa and chocolate are loaded with antioxidants
• Chocolate and cocoa may be beneficial for cardiovascular health thanks to their effects on lowering blood pressure, anti-inflammation, anti-platelet and beneficial effects on cholesterol
• Ongoing research on the potential beneficial effect of cocoa flavanols on exercise recovery

Despite the fact that chocolate may actually be good for us, not all chocolate is created equally. Chocolate candy, for instance, oftentimes has added sugar and fat (and sometimes that horrific manmade trans fat in the form of partially hydrogenated oil).

So, if you want to get the most out of your cocoa or chocolate, choose non alkalized or lightly alkalized cocoa (alkalized is also called “dutched”) or dark chocolate (not milk chocolate – milk binds to chocolate’s antioxidants making them unavailable).

For more information about the health benefits of chocolate, click here. For information about how the process of alkalization affects the antioxidants in chocolate, click here.

I added peanut flour to this recipe for a little more protein. If you want an additional chocolate boost – add chocolate chips or chunks! I always recommend tasting something as you cook or bake it so use pasteurized egg substitute in any recipe you want to taste before it goes in the oven!

Chocolate Muffins

• 1/2 cup oil
• 1/2 cup water
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 cup peanut flour
• 3/4 cup all purpose flour
• 2/3 cup unsweetened non alkalized cocoa
• 1 ¼ cups packed light brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

1. Preheat oven to 375°F and line muffin pan with muffin cups or spray.
2. Whisk together the butter, eggs, yogurt, and vanilla extract.
3. In another bowl whisk together both types of flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Very gently fold the wet ingredients into the dry ingredients and fill muffin tins ½ – 2/3 full.
5. Bake for 20 minutes or until toothpick comes out clean.
6. Let cool on wire rack immediately after the muffins come out of the oven.