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Healthy Chocolate Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/healthy-chocolate-muffins-recipe/