Healthy Chocolate Muffins Recipe

Introduction

These healthy chocolate muffins combine wholesome ingredients like bananas, vegetables, and whole wheat flour with rich cocoa for a delicious treat you can feel good about. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make.

Ingredients

• 2 large eggs (can substitute 2 “flax eggs”)
• 1 cup (225 g) mashed overripe banana (can substitute with 1 cup unsweetened applesauce)
• 1 cup (92 g) grated carrots
• 1 cup (30 g) loosely packed spinach or kale
• ¼ cup (59 ml) oil (melted coconut oil or avocado oil recommended)
• ¼ cup (59 ml) maple syrup or honey
• 1 teaspoon vanilla extract
• 2 teaspoons apple cider vinegar
• 1 cup (120 g) white whole wheat flour (can substitute 1:1 gluten-free flour mix if needed)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup (21.5 g) cocoa powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup (45 g) chocolate chips (optional; if omitted, add 2 tablespoons granulated sugar to increase sweetness)

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃) and line a 12-hole muffin tin with paper liners. Set aside.
2. Step 2: In a blender, combine the eggs, mashed banana or applesauce, grated carrots, spinach or kale, maple syrup or honey, oil, apple cider vinegar, and vanilla extract. Blend until smooth.
3. Step 3: Add the white whole wheat flour, baking powder, baking soda, cocoa powder, cinnamon, and salt to the blender. Process just until the dry ingredients are mixed in.
4. Step 4: If you don’t have a high-speed blender, blend the wet ingredients and veggies first, then pour into a bowl and stir in the dry ingredients by hand to avoid overworking the batter.
5. Step 5: Fold in the chocolate chips gently by hand.
6. Step 6: Spoon the batter evenly into the prepared muffin tin. Top with extra chocolate chips if desired.
7. Step 7: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. For best results, bake until the muffins reach an internal temperature of 200℉ (93℃).
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

Tips & Variations

• Use ripe bananas for maximum sweetness and moisture.
• Substitute spinach with kale if you prefer a stronger green flavor.
• For a vegan option, use flax eggs and maple syrup instead of honey.
• Add a pinch of espresso powder to deepen the chocolate flavor.
• If omitting chocolate chips, add a couple tablespoons of sugar to balance sweetness.
• Try mixing in chopped nuts or dried fruit for extra texture.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month; thaw at room temperature or warm briefly in the microwave before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, simply substitute the white whole wheat flour with a 1:1 gluten-free flour blend to make these muffins gluten-free without sacrificing texture.

Can I use frozen spinach or kale?

Fresh greens are best for texture and flavor, but if using frozen, thaw and squeeze out excess water before blending to avoid a watery batter.

Healthy Chocolate Muffins Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

These Healthy Chocolate Muffins are a nutritious and delicious treat packed with wholesome ingredients like overripe bananas, grated carrots, and leafy greens. Naturally sweetened with maple syrup or honey and featuring the rich flavor of cocoa powder and chocolate chips, they are perfect for breakfast or a guilt-free snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs (or 2 flax eggs as a substitute)
• 1 cup (225 g) mashed overripe banana (or 1 cup unsweetened applesauce)
• 1 cup (92 g) grated carrots
• 1 cup (30 g) loosely packed spinach or kale
• ¼ cup (59.15 ml) oil (melted coconut oil or avocado oil recommended)
• ¼ cup (59.15 ml) maple syrup or honey
• 1 teaspoon vanilla extract
• 2 teaspoons apple cider vinegar

Dry Ingredients

• 1 cup (120 g) white whole wheat flour (can substitute 1:1 gluten free flour mix)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup (21.5 g) cocoa powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Add-ins

• ¼ cup (45 g) chocolate chips (optional; if omitted, add 2 tablespoons granulated sugar for sweetness)

Instructions

1. Preheat the oven and prepare muffin tin: Preheat your oven to 350 ℉ (175 ℃) and line a 12-hole muffin tin with paper liners. Set aside for use later.
2. Blend wet ingredients: In a blender, combine the eggs, mashed banana or applesauce, grated carrots, spinach or kale, maple syrup or honey, oil, apple cider vinegar, and vanilla extract. Blend until the mixture is smooth and fully incorporated.
3. Combine dry ingredients: Add the white whole wheat flour, baking powder, baking soda, salt, cocoa powder, and ground cinnamon to the blender. Pulse just until the dry ingredients are incorporated but not over-mixed to avoid a tough texture. If you don’t have a high-speed blender, blend the wet ingredients separately and then mix dry ingredients by hand.
4. Fold in chocolate chips: Gently fold the chocolate chips into the batter to distribute evenly without breaking them down.
5. Fill muffin tin: Divide the batter evenly among the prepared muffin tins. Optionally, sprinkle extra chocolate chips on top for added indulgence.
6. Bake: Place the muffin tin in the preheated oven and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. For more accuracy, bake until an internal temperature of 200 ℉ is reached using a kitchen thermometer.
7. Cool and store: Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Notes

• You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan alternative.
• Use ripe bananas for natural sweetness and moisture in the muffins.
• For gluten-free version, use a 1:1 gluten-free flour blend.
• If omitting chocolate chips, add 2 tablespoons granulated sugar to balance the sweetness.
• Make sure not to overblend the batter to keep muffins tender.
• Check doneness with a toothpick or kitchen thermometer for perfect results.
• Leftover muffins freeze well—wrap individually for easy grab-and-go snacks.

Keywords: healthy chocolate muffins, whole wheat muffins, vegan muffins, gluten free muffins, chocolate chip muffins, low sugar muffins, healthy breakfast