Quick Description
These Healthy Chocolate Muffins are the perfect guilt-free treat! Made without butter or refined sugar, they’re packed with wholesome ingredients like whole wheat pastry flour (or oat flour for gluten-free) and unsweetened cocoa powder. These muffins are light, moist, and chocolatey — a healthier option for your sweet cravings!
Servings & Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 18–20 minutes
- Total Time: 28–30 minutes
Ingredients List
- 1 cup whole wheat pastry flour or oat flour (for gluten-free)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup (or honey)
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1/4 cup olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips (optional, for added texture)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the whole wheat pastry flour (or oat flour), cocoa powder, baking soda, and salt until well combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the maple syrup, eggs, almond milk, olive oil (or coconut oil), and vanilla extract.
Step 4: Combine the Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix. If you want to add chocolate chips, fold them into the batter now.
Step 5: Bake
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Additional Notes
- Make It Vegan: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) instead of regular eggs for a vegan version.
- Sweetener Adjustments: Feel free to adjust the sweetness with more maple syrup or honey if you prefer a sweeter muffin.
- Texture Tip: If you prefer a lighter muffin, you can sift the dry ingredients together before mixing to ensure they are aerated.
Dietary Info
- No Refined Sugar: Made with natural sweeteners like maple syrup or honey, these muffins are free from refined sugar.
- Gluten-Free Option: Swap in oat flour to make these muffins gluten-free.
- High-Fiber: Whole wheat pastry flour or oat flour provides fiber, making these muffins a more filling snack.
- Low in Unhealthy Fats: These muffins are made without butter and use healthy oils instead.
Recipe Variations & Serving Suggestions
- Add Nuts: Add chopped walnuts or almonds for a crunchy texture.
- Frosting Option: Top these muffins with a light layer of whipped Greek yogurt or a small amount of dairy-free cream cheese for a decadent twist.
- Make It Pumpkin: Add 1/2 cup of pumpkin puree for a fall-inspired flavor.
Storage & Make-Ahead
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze leftovers in a freezer-safe bag for up to 1 month. Simply thaw at room temperature or microwave when ready to eat.
