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.
OMG, these muffins…you have to try!
How to Make Healthy Chocolate Muffins
1. Lightly whisk the eggs. Add applesauce, yogurt and maple syrup and whisk to combine.
2. 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.
3. 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.
4. Distribute batter evenly between 12 openings of a tin. Bake at 350 degrees for 25 minutes on a third-fourth rack from the bottom (farther away from heat). This way muffins rise slower forming a nice dome.
The way these healthy chocolate muffins disappear in my house, I always bake a double batch. Always. Can always freeze.
Make these muffins and let me know what your kids (husband) think!
More Healthy Chocolate Muffins:
- Chocolate quinoa muffins – Flourless muffins for grown ups.
- Healthy chocolate chip muffins – Your kids will love these!
- Chocolate coconut flour muffins – Moist muffins with any kind of cherries.
- Chocolate protein oatmeal muffins with zucchini and banana.
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.
Store: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
- *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.
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