I had no plans to post these whole wheat 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 LOL. There were 3 muffins left before kids went to bed and my oldest one was really upset we ate them.
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?!
I think it’s because these chocolate muffins contain chocolate chips, are super moist and kind of fudgy. 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 clean eating banana muffins and chocolate coconut flour muffins, but this time I decided to add Greek yogurt. Not a drop of oil.
OMG, these muffins with Greek yogurt, applesauce, cacao powder, whole wheat flour, honey or maple syrup are…you have to try!
This is what muffins look like once the drizzle has solidified. My youngest one called them cupcakes not muffins. Perfect healthy chocolate muffins for kids!
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, OvenArt Bakeware, you impressed me and it’s hard to impress me. I mean I’m 33, not 16 anymore.
I drizzled some chocolate on top but you don’t have to. Although it’s almost Valentine’s Day so if you are not a savvy cake baker like me you can make muffins and jazz them up with chocolate drizzle. Or you can turn them into cake. I know this is enough to impress my husband LOL.
Make them and let me know what your kids (husband) think! And may I suggest muffins for grown ups – chocolate quinoa muffins?!
- 2 large eggs, whisked*
- 1 cup applesauce, unsweetened
- 1/2 cup Greek yogurt, plain
- 1/2 cup + 2 tbsp raw honey or maple syrup
- 1 3/4 cups whole wheat flour
- 1/3 cup cacao powder
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (I used Enjoy Life)
- Cooking spray (I use Misto)
- 3 tbsp chocolate chips (optional)
- 1 tbsp coconut oil (optional)
- Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a medium mixing bowl, whisk to combine Wet Ingredients. In another large mixing bowl, stir to combine Dry Ingredients. Add Wet Ingredients to the bowl with Dry Ingredients and gently mix just enough to combine. Do not over mix otherwise muffins won't rise properly. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake 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.
- If you would like to make a drizzle, combine 3 tbsp chocolate chips with 1 tbsp coconut oil in a small bowl, microwave or melt on a stovetop in a small saucepan, and drizzle on top of muffins.
*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. **After baking these muffins a dozen times I noticed they rise more evenly forming a nice dome when baked on the third rack from the bottom (so higher up from the heat). I have a gas oven.
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
Disclosure: I received free product and was not asked or compensated to review it. All opinions are truly what I think of a product that I like otherwise I don’t even mention it.