Healthy Chocolate Muffins

5 from 47 votes

Healthy Chocolate Muffins

These Healthy Chocolate Muffins are indulgently fudgy, fluffy and moist. Made with whole grains, no oil, naturally sweetened and loaded with chocolate chips.

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: North American

Diet: Vegetarian

Servings: muffins

Calories: 220kcal

Author: Olena Osipov

Ingredients

1/2 cup cacao or cocoa powder
1/2 cup boiling water
3/4 cup applesauce unsweetened
1/2 cup plain Greek or regular yogurt 2%+ fat
2 large eggs
3/4 cup maple syrup or honey
1 1/2 teaspoons baking powder aluminum free
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups+ 3 tablespoons whole wheat or spelt flour
3/4 cup chocolate chips divided
Cooking spray I use Misto

US Customary - Metric

Instructions

Preheat oven to 325 degrees F, line muffin tin with liners and spray with cooking spray. This recipe makes 15 muffins or so, so either bake in 2 tins or 2 batches. Set aside.
In a large bowl, add cacao powder and boiling water; whisk until smooth. Add applesauce and yogurt; whisk. Now add eggs and maple syrup; whisk until smooth. Set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk until no lumps, add to the bowl with chocolate mixture and gently mix with a spatula just enough to combine. Do not over mix, let batter sit for a few minutes, then stir again. Add 1/2 cup chocolate chips and give a few gentle stirs to incorporate.
Fill each opening 2/3 batter full and sprinkle remaining 1/4 cup of chocolate chips on top (this recipe makes 15 muffins or so, so either bake in 2 tins or 2 batches). Bake on a middle rack for 22 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

Notes

Store: In a cool dry place covered for 3-4 days.
Freeze: In an airtight container up to 3 months.

Nutrition