I had no plans to post these healthy chocolate muffins as I was preparing them for kids’ and Alex’s lunch boxes for the week. I guess I was wrong: 12 muffins were gone in 4 hours between 4 of us and in the morning kids were super upset none made to their lunch boxes. I remade muffins yesterday and 5 muffins were gone still piping hot – my oldest one had a friend over and between 2 of them they ate 5 muffins. Seriously, what’s up with these muffins?!
They are that GOOD! Indulgently fudgy, moist and chocolate chip loaded, and yet healthy with Greek yogurt, applesauce, cacao powder, whole wheat flour, honey or maple syrup. I had a vision for fluffy and moist chocolatey muffin and thought Greek yogurt would be perfect for that. I usually use applesauce from my own apple trees when baking my healthy banana muffins and chocolate coconut flour muffins, but this time I decided to add Greek yogurt.
OMG, these muffins…you have to try!
How to Make Healthy Chocolate Muffins
Lightly whisk the eggs.
Add applesauce, yogurt and maple syrup.
Whisk to combine.
Add cacao powder, baking powder, baking soda, and salt.
Whisk thoroughly until smooth and no lumps. This step eliminates the need for 2 bowls with dry and wet ingredients.
You will see chocolate mixture rising and bubbling – it’s chemical reaction between acid in applesauce and baking soda. All good.
Add flour and gently mix with spatula just enough to combine. Do not over mix, let batter sit for a few seconds, then stir again.
Add chocolate chips and give a few gentle stirs to incorporate.
Distribute batter evenly between 12 openings of a tin.
The way these healthy chocolate muffins disappear in my house, I always bake a double batch. Always. Can always freeze.
Now listen up carefully and don’t ignore this advice: bake on a third-fourth rack from the bottom (farther away from heat). This way muffins rise slower forming a nice dome. See the back tin? I baked those on the bottom, they are more flat.
Another OMG from this recipe I have to share is this BPA-free silicone muffin tin. Seriously, muffins pop out easily even hot. And to clean it is a walk in the park. And it doesn’t take much storage space – you can fold it. Seriously, I was impressed and it’s hard to impress me. I mean I’m 36, not 16 anymore.
Make these muffins and let me know what your kids (husband) think! And may I suggest muffins for grown ups – chocolate quinoa muffins?!
Healthy Chocolate Muffins
- 2 large eggs*
- 1 cup applesauce, unsweetened
- 1/2 cup Greek or regular (2%+ fat) yogurt, plain
- 1/2 cup + 2 tbsp maple syrup or honey
- 1/3 cup cacao powder
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups whole wheat flour
- 1/2 cup chocolate chips
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
- In a medium mixing bowl, whisk eggs for 15 seconds. Add applesauce, yogurt, maple syrup and whisk to combine. Add cacao powder, baking powder, baking soda, and salt; whisk thoroughly until smooth and no lumps.
- Add flour and gently mix with spatula just enough to combine. Do not over mix, let batter sit for a few seconds, then stir again. Add chocolate chips and give a few gentle stirs to incorporate.
- Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake on a third-fourth rack from the bottom (farther away from heat) for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
*One time I ran out of eggs and used 1 large egg + 3 tbsp ground flax seed diluted in 6 tbsp warm water which makes a vegan egg replacer. Very moist and fudgy results - try that.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 4.9 g
Cholesterol: 35.8 mg
Sodium: 64.1 mg
Total Carbs: 34.8 g
Sugars: 16.9 g
Dietary Fiber: 4.4 g
Protein: 4.9 g