Healthy Chocolate Muffins are soft, fluffy and moist. They are full of rich chocolatey flavor to satisfy those sweet tooth cravings.
Healthy Chocolate Muffins...is it possible to have a rich tasting chocolate muffin that is actually healthy? The short answer is yes. So how are we making these chocolate muffins better than store bought or bakery alternatives? First, we are completely eliminating any butter or oil as these ingredients bring a lot of unhealthy fats to the muffins. Next, we are cutting back on the sugar and eliminating processed sugar altogether. We are using coconut sugar and unsweetened applesauce in place of the processed sugar that is typically in muffin recipes. The unsweetened applesauce will also help keep the muffins moist. Finally, we are using mini chocolate chips because you will get more rich chocolatey flavor in every bite using a lesser amount of chocolate than if you were using standard size chips. It's a win win if you ask me.
If you are looking for other healthy muffin recipes, try Healthy Blueberry Muffins or Carrot Raisin Muffins.
Ingredients
- All-Purpose Flour - I used all-purpose flour in this recipe. I haven't tried this recipe using any other type of flour.
- Cocoa Powder - Gives the muffins that great chocolate flavor.
- Baking soda - Helps the muffins to rise.
- Baking Powder - Gives the muffins that fluffy cake like texture.
- Eggs - Helps to bind all of the other ingredients together.
- Coconut Sugar - Used to sweeten the muffins.
- Unsweetened Applesauce - Adds to the sweetness and helps to keep the muffins moist.
- Almond Milk- I used unsweetened almond milk for this recipe.
- Mini Chocolate Chips - For that extra burst of chocolate flavor because who doesn't love more chocolate.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
Add flour, cocoa, baking soda and baking powder to a medium size bowl. Whisk to combine.
Add coconut sugar, eggs, unsweetened applesauce and almond milk to a large bowl. Whisk to combine.
Add dry ingredient to the wet ingredients.
Using a spatula, gently fold the dry ingredients into the wet ingredients until the flour mixture is incorporated. Do not overmix.
Add chocolate chips.
Use a spatula to fold in the chocolate chips.
Using a cookie scoop, divide batter evenly into prepared muffin pan.
Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool for 10 minutes before transferring to a wire rack to cool completely. Makes 12 muffins.
Hint: Make sure to grease the muffin pan. These muffins are low in fat so they have the tendency to stick to the pan.
Substitutions
- Coconut Sugar - Any type of granulated sugar can be substituted for the coconut sugar.
- Unsweetened Applesauce - You could substitute with sweetened applesauce but keep in mind the muffins will be sweeter.
- Almond Milk - You can substitute the almond will with any type of plant based or non plant based milk.
- Mini Chocolate Chips - Feel free to substitute regular size chocolate chips.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Healthy Chocolate Muffins can be stored at room temperature in an airtight container or bag for up to three days.
Healthy Chocolate Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw muffins at room temperature when ready to eat.
Top tip
Do not overmix the batter or the muffins will be dense. Mix the batter until all of the flour mixture has been incorporated and there are no lumps.
FAQ
You have overbaked the muffins. Bake muffins for 16-18 minutes or until a toothpick inserted into the center comes out clean. I recommend checking the muffins at 16 minutes.
Did you forget the grease the muffin pan? Make sure to grease the pan thoroughly as the muffins tend to stick. A silicone muffin pan works great!
No problem! You can use whatever type of chocolate chip you have on hand.
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Chocolate Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 large eggs
- ⅓ cup coconut sugar
- ¼ cup unsweetened applesauce
- 1 ¼ cup almond milk
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
- Add flour, cocoa, baking soda and baking powder to a medium size bowl. Whisk to combine.
- Add coconut sugar, eggs, unsweetened applesauce and almond milk to a large bowl. Whisk to combine.
- Add dry ingredient to the wet ingredients.
- Using a spatula, gently fold the dry ingredients into the wet ingredients until the flour mixture is incorporated. Do not overmix.
- Add chocolate chips.
- Use a spatula to fold in the chocolate chips.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool for 10 minutes before transferring to a wire rack to cool completely. Makes 12 muffins.
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