Healthy Chocolate Muffins
User Reviews
5
Healthy Chocolate Muffins
Description
This recipe mixes dry ingredients of gluten-free baking flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Wet ingredients comprise applesauce, olive oil, maple syrup, granulated sugar, eggs, and vanilla extract. The batter is combined gently to avoid lumps, and chocolate chips are folded in to distribute melted chocolate throughout each muffin.
The muffins bake quickly with a high initial temperature that is reduced partway through to produce a muffin with a slightly crisp top and a moist, tender interior. Cooling before removing helps set the crumb. These muffins make a snack or breakfast treat that balances chocolate richness with moderate sweetness and gluten-free flour.
Notes explain that espresso powder boosts chocolate flavor but is optional. Additional granulated sugar adjusts sweetness to preference. Muffins keep well for several days at room temperature or refrigerated and can be frozen for up to a month, making them convenient for meal prep.
Ingredients
- 1 cup + 2 TBSP gluten-free baking flour Bob's Red Mill 1-to-1
- 1/3 cup + 1 TBSP cocoa powder unsweetened
- 2 teaspoons espresso powder instant coffee, see notes
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- 3/4 cup applesauce unsweetened
- 1/3 cup olive oil or melted/cooled coconut oil or avocado oil, light
- 1/3 cup maple syrup
- 1/4 cup granulated sugar see notes
- 2 large egg
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips I like to use a mix of mini and regular, plus more for topping
Instructions
- Preheat oven to 425ºF and grease muffin pan, or use liners; set aside.
- Mix dry ingredients: In medium bowl combine gluten-free baking flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In a large bowl whisk together applesauce, oil, maple syrup, and granulated sugar until smooth. Whisk in eggs and vanilla until combined.
- Combine: Add dry ingredients to bowl of wet ingredients, stirring together gently until almost combined then fold in chocolate chips. Make sure there are no lumpy or dry spots in batter.
- Bake: Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more chocolate chips if you'd like. Bake for 5 minutes at 425ºF, then drop oven temperature down to 350ºF and continue baking for another 9-12 minutes, or until inserted toothpick in center comes out clean (no wet batter).
- Cool: Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
Notes
- Instant espresso powder enhances chocolate flavor but can be omitted if unavailable.
- Additional granulated sugar adjusts sweetness; omit for less sweet muffins or add up to 1/2 cup for sweeter ones.
- Store muffins in an airtight container at room temperature up to 3 days or in the refrigerator for up to 5 days.
- Freeze tightly wrapped muffins for up to 1 month; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 162mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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