healthy chocolate muffins

Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour, and roasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth.

Chocolate Hazelnut Chickpea Flour Muffins

g chickpea flour

oat flour

hazelnuts

g coconut sugar

g cacao powder

coconut oil

200 ml

rice milk

baking powder

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cocoa)

agave

Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

In a large bowl, mix together the dry ingredients.

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.

Remove from the oven and let them cool down a bit.

Top with chocolate ganache (see below) or simply drizzle with chocolate.

Muffins

Melt the chocolate in a medium pot over low heat. Stir until smooth.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the ganache on top of each muffin.

Enjoy!

Chocolate ganache

These healthy chocolate muffins are naturally sweetened, have added butternut squash for an extra healthy punch of goodness, are gluten free, dairy-free and are so fluffy and delicious! Plus, they super easy to make and kid-approved!

Healthy Chocolate Muffins (with butternut squash)

maple syrup

eggs

cacao powder or cocoa powder

no-sugar added sunflower seed butter

butternut squash puree

tsp cinnamon

tsp baking soda

apple cider vinegar

tsp pure vanilla extract

chocolate chips* (or

Preheat your oven to 350F and line a 12-hole muffin tin.

Combine all ingredients (expect chocolate chips, if using) in a large bowl. Mix until all ingredients are incorporated.

Add chocolate chips (if using) and stir to mix them in.

Using a spoon or small measuring cup, portion out the batter between the 12 lined muffin tin holes.  Top with more chocolate chips, if desired

Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean

Let cool for 20 minutes and enjoyLet cool for 20 minutes and enjoy

Let cool complete before storing in an air-tight container in your fridge or freezer

These healthy Chocolate Muffins are DELICIOUS and completely guilt-free, made with whole grains and only 150 calories each!

Skinny Chocolate Muffins

whole wheat flour

all-purpose flour

sugar

cocoa powder

baking soda

cinnamon

salt

mini semi-sweet chocolate chips

Greek yogurt (or sour cream)

milk

applesauce (, oil

vanilla extract

Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tin with non-stick cooking spray.

In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir to combine.

In a medium bowl, beat together the eggs, yogurt, milk, applesauce and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (don&#039;t over-mix).

Divide batter between muffin cups. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.

These Healthy Chocolate Muffins are so moist, rich and fudgy, you&#x27;ll never believe they are good for you! Made with whole grains, yogurt and no added sugar.

Healthy Chocolate Muffins

white whole wheat flour (plus 2 tablespoons)

espresso powder (optional; will result

semi-sweet chocolate chips (plus optional additional

eggs (at room temperature)

Greek yogurt (at room temperature)

honey

almond milk (or milk of choice)

canola oil

Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.

In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.

In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.

With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

These simple blender muffins pack a serious nutrition punch and are dairy-free, with a nut-free option. I prefer the flavor of these once they are fully cooled and chilled in the fridge.

Chocolate Protein Muffins (With Veggies!)

peanut butter

banana

zucchini (or summer squash)

kale (or spinach; 1 cup very loosely packed)

3 eggs

honey (or maple syrup)

teaspoon vanilla extract

cup cocoa powder

tablespoons ground flaxseeds

teaspoon baking powder

chocolate chips, optional

Preheat oven to 350 degrees F and grease a mini or standard size muffin tin with nonstick spray.

Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender and/or using the stick that came with it to move the ingredients around if needed.

Fill muffin cups about 1/2 full using about 1/4 cup batter in each. Top with chocolate chips, if using.

For regular muffins: Bake 22-24 minutes or until a cake tester inserted into the center comes out cleanly.

For mini muffins (or a donut pan): Bake 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.

I have been looking for an easy breakfast alternative for my picky little sweet tooth. I might have used too much kale because they had a green tint. I was worried she wouldn't touch them, but she devoured them! 

I will say that I don't recommend doubling the recipe. They were super hard to blend well in my vitamin because the batter is so thick, but they still came out great!

Thanks for this!

I used sweet potato and a little bit of applesauce and they turned out great! They have a slight"health-food" aftertaste from the veggies ? but the cocoa and chocolate chips make it feel like a treat! My 2 year old gobbled hers right up! ? Thank you for the recipe and substitution suggestion!

I made these this morning and can confirm they are delicious, especially straight from the oven. Notes: I had success using food processor, but processed my banana and veggies (spinach and 1 small zucchini) first. Sunbutter tasted great. I added allergen free mini chocolate chips. I'm currently dairy free but will def continue making these when that's no longer an issue (even though we have no dietary restrictions).

My 20 month old is so picky with veggies lately! She only drinks them out of the lower sugar pouches. I LOVE that these are delicious and healthy for her!  My husband, out toddler and I all ate these out of the oven when they were finally cool enough! I made them into mini muffins, they are so great to freeze and have a stash ready for snack time! Thank you for another delicious muffin go to!

These are absolutely to die for!  I love them, my husband loves them, and most importantly my kids love them. I like that they are super easy to make and packed with nutrition.

Thank you so much for this recipe!  My 16 month old twins love them!  I halved the amount of maple syrup but I feel like I could have left it completely out and they would be just as good!

Hi!
Do you use regular peanut butter in this or "drippy" all natural? Can't wait to try it, either way!

So good! My toddler cried after they were all gone ?

WOW this recipe is amazing, I cannot get over the amount of veggies/fruit/protein in them and they are delicious! My kids and nieces and nephews scarfed them up with no clue as to all the wonderful veggies etc they were consuming! LOVE These!

I made this recipe and used flour as a substitute for ground flax. Worked perfectly and my hard to please toddler has loved these. I have never left a comment on any page, but this was such a success for our household and I wanted to say thank you for sharing your recipe ?

I left out the flax seed because I didn’t have any on hand. I am now reading the comments that I should have added a substitute. The texture seemed okay, but the flavor was just blah, and neither of my kids would eat them.

As a baker, i had doubts about this recipe and unfortunately i was right. These did not turn out well and even the chocolate chips couldn't hide the very vegetal taste. No matter how long i baked them, and the fact that a toothpick came out clean, the middle was always dense and a little too wet. I saw it noted somewhere in the recipe that because there is no flour, these couldn't be dense, but that's incorrect. Without flour (or more cocoa powder) to absorb some of the liquid from the other ingredients, these will absolutely be dense. That's why dishes such as flourless chocolate cake are super dense. I'm bummed i wasted good ingredients on this.

After reading the other reviews, I thought these might  be more like brownies than muffins. I put the batter in a greased square cake pan, and baked at  350 for just over 30 minutes. I used wow butter instead of pb and sprinkled chocolate chips on the top.  I found my one banana wasn’t quite a cup so made up the difference with applesauce. They were a hit with the kids!

As an adult these are not my cup of tea, but my extremely picky toddler LOVES them and that alone makes them worthwhile.  Thank you!!!!

Perfect everytime! These are cooked nearly every week they are so delish! Good for the whole family not just the littles.

Very delicious! Success with toddlers and hubby. Live it that we use one utensil only! Thanks, Amy!!

Turned out so yummy! My three kiddos loved them! Thank you for another wonderful recipe for my picky veggie eaters 😂

These were surprisingly good.  Texture is spongy but great. I will like to taste them when they are out of the fridge or defrosted - I threw them all in the freezer for my toddler. Will definitely make again.

https://content.jwplatform.com/videos/Y0eSW4Tc.mp4

These flourless Chocolate Protein Muffins pack in the nutrients and can be quickly mixed up in a blender. 

Chocolate Protein Muffins (with Veggies!)

A healthier muffin that's super tender, moist and bursting with chocolate flavor.

Healthy Double Chocolate Banana Muffins

large very ripe bananas (lots of brown spots

honey*

egg,

coconut oil, melted**

whole wheat pastry flour

cornstarch****

chocolate

mini chocolate chips (optional

Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or line it with parchment paper muffin liners. I like to use a silicone muffin pan and then there&#039;s no need to spray it or use muffin liners. I also like to dust the muffin pan cavities with a little cocoa powder.

Mix wet ingredients together until well combined: ripe mashed bananas, honey, egg, oil and vanilla.

Add dry ingredients to wet ingredients: flour, cocoa powder, baking powder, baking soda, cornstarch and salt. Mix until just combined. Over-mixing will result in denser muffins. Stir in chocolate chips. I used 1/2 cup semi-sweet chocolate chips (Trader Joe's) and an additional 1/4 cup mini chocolate chips (Enjoy Life).&nbsp;

Pour batter into muffin cups (about a heaping 1/4 cup batter per muffin) and sprinkle additional 3 or 4 regular-sized chocolate chips over the tops of the muffins.

Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.

Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

These are my absolute favorite chocolate muffins! Just like bakery-style ones, these homemade breakfast muffins are incredibly soft and moist, with an almost fudgy brownie-like texture. Plenty of chocolate morsels are sprinkled throughout the batter, and every bite is filled with rich chocolate flavor (similar to 72-75% dark chocolate!). Leftover muffins will keep for at least five days if stored in an airtight container in the refrigerator, and they freeze really well too!

The Ultimate Healthy Chocolate Muffins

¼ cups (100 grams) unsweetened cocoa powder

¼ cups (150 grams) white whole wheat flour flour

½ tsp baking powder

¾ tsp baking soda

½ tbsp (7 grams) unsalted butter

tsp vanilla extract

½ tsp liquid stevia ((see Notes!))

(120 grams) plain nonfat Greek yogurt

(56 grams) miniature chocolate chips, divided

Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and generously coat them with cooking spray.)

In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil or butter, egg whites, vanilla extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup + 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside ½ tablespoon of miniature chocolate chips, and gently fold in the rest.

Divide the batter between the prepared muffin cups, and gently press the reserved miniature chocolate chips on top. Bake at 350°F for 21-24 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean (or with a few crumbs attached). Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins are moist, nourishing and satisfying. Even better, they’re quick and easy to prepare!

Healthier chocolate muffins recipe

275 g butter (room temperature)

natural yoghurt

plain flour

cacao powder

tsp baking powder

tsp bicarbonate of soda

tsp sea salt

zucchini (grated,moisture squeezed out)

carrot (grated,moisture squeezed out)

milk (*optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044279175001&=domain=kidspot

5348771529001-6044279175001

These Healthy Vegan Whole Wheat Vegan Chocolate Muffins are super easy to make, just 8 ingredients and are so rich and decadent! Soft, fluffy and moist and oil-free! 

Healthy Vegan Chocolate Muffins (Oil-free)

(160 grams) whole wheat pastry flour or all-purpose flour

(48 grams) unsweetened cocoa powder

fine sea salt

(180 grams) dairy-free semi-sweet chocolate chips

(180 grams) full-fat coconut milk (shake

(240 grams) pure maple syrup

(120 grams) unsweetened applesauce

scale.

Preheat an oven to 350°F (177°C and line a muffin pan with 12 nonstick liners. I use either parchment paper liners or Reynolds Stay-brite are best, as they never stick.

Add the wheat flour, cocoa powder, baking soda and salt to a large bowl and whisk very well. Add the milk, applesauce, vanilla and chocolate chips and stir until the batter is smooth.

Bake for 22-25 minutes. They are done when they have puffed up and a toothpick comes out basically clean. Don't be confused between wet batter and the melted chocolate chips though.

Let them cool for 15 minutes, as they will finish cooking and be too tender to eat right away. Cool completely on a wire rack. Once cooled, drizzle Vegan Homemade Chocolate Sauce on top if feeling super indulgent.

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Top 9 healthy chocolate muffins recipes from across the web

The most viewed healthy chocolate muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Hazelnut Chickpea Flour M...

Healthy Chocolate Muffins (with but...

Skinny Chocolate Muffins

Healthy Chocolate Muffins

Chocolate Protein Muffins (With Veg...

Healthy Double Chocolate Banana Muf...

The Ultimate Healthy Chocolate Muff...

Healthier chocolate muffins recipe

Healthy Vegan Chocolate Muffins (Oi...

The most viewed healthy chocolate muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine