March 29, 2019

by Olena

Healthy Chocolate Muffins

Name: Healthy Chocolate Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 muffins
Cuisine: North American
Ingredients: 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)

applesaucechocolategreek yogurt

March 29, 2019

by Olena

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★★★★★

5 from 7 reviews

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

Print Recipe

★★★★★

5 from 7 reviews

Healthy chocolate muffins recipe with greek yogurt, applesauce, whole wheat flour, cacao powder and honey. Kids absolutely love these fudgy and nutritious muffins.

Author: Olena of ifoodreal.com
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Dessert
Method: Oven
Cuisine: North American

Scale

Ingredients

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)

Instructions

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.

Notes

*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.

★ Did you make this recipe? Please give it a star rating in the comments.

applesaucechocolategreek yogurt

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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