Healthy Chocolate Muffins

Name: Healthy Chocolate Muffins
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 12 muffins
Ingredients: 2 cups oat flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ¾ cup canned pumpkin puree; ½ cup applesauce; ½ cup maple syrup plus 1 tablespoon; ⅓ cup unsweetened non-dairy milk; ¼ cup coconut sugar; ¼ cup runny almond butter; 2 tablespoons brewed coffee; 2 teaspoons vanilla extract; ½ cup non-dairy chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
34 mins
Servings
12 muffins
Calories
218 kcal
Course
Breakfast, Snacks
Cuisine
American

Healthy Chocolate Muffins

Finn Russell

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These healthier chocolate muffins are vegan, lightly sweetened, full of cocoa and chocolate chips, and made with whole-grain oat flour. They're oil-free and delicious any time of day, from breakfast to dessert!

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Ingredients

Servings

Dry ingredients:

2 cups oat flour tap Metric to see weight in grams
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

Wet ingredients:

¾ cup canned pumpkin puree or sweet potato
½ cup applesauce
½ cup maple syrup plus 1 tablespoon
⅓ cup unsweetened non-dairy milk such as oat or soy
¼ cup coconut sugar or sub brown or cane sugar
¼ cup runny almond butter or other nut/seed butter
2 tablespoons brewed coffee
2 teaspoons vanilla extract
½ cup non-dairy chocolate chips plus more for tops of muffins

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Instructions

Preheat oven to 375°F (190°C), and locate a non-stick muffin pan. Use paper liners if desired.
In a large mixing bowl whisk together all of the dry ingredients. In a smaller bowl stir together the wet ingredients. Pour wet into dry, and stir until a thick batter forms. Fold in the chocolate chips.
Divide the batter evenly among the muffin pan. Sprinkle a few more chocolate chips on top of each muffin.
Transfer the pan to the oven and immediately reduce the temperature to 355°F (180°C). Bake for 19 to 21 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

Storage
Once muffins are completely cool, transfer to an airtight container. Store at room temperature for up to 3 days or refrigerated for up to 5 days. They can also be frozen. Thaw overnight in the refrigerator.

Nutrition Information

Show Details

Serving 1muffin Calories 218kcal (11%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 7g (11%) Cholesterol 0mg (0%) Sodium 102mg (4%) Fiber 4g (16%) Sugar 20g (40%)