A healthy chocolate muffin recipe that is refined sugar free and made with whole-wheat flour. A delicious breakfast muffin or snack.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 12
Calories: 287kcal
Ingredients
2/3cupwhite whole-wheat flour
1/3cupall-purpose flour
½cupground flaxseed
½cupcocoa powder
1tsp.baking powder
1tsp.baking soda
½tsp.salt
2eggs
1cupunsweetened applesauce
½cupmilk
¼cuphoney
2tbsp.brown sugar
2tsp.vanilla extract
¼cup4 tbsp. unsalted butter, melted and cooled slightly
1cupdark chocolate chipsor chopped dark chocolate, divided
½cupchopped almondsfor topping
Instructions
Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
In a large bowl, whisk together both flours, flaxseed, cocoa powder, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together eggs, applesauce, milk, honey, brown sugar, and vanilla until well combined. Whisk in melted butter.
Pour the wet ingredients into the dry and stir until almost combined. You should still see some streaks of dry ingredients throughout. Gently stir in ¾ cup of the chocolate chips.
Scoop batter into the prepared muffin tin, dividing it evenly between the wells. Top with the remaining ¼ cup chocolate chips and chopped almonds, pressing them down gently onto the muffins.
Bake for 15-18 minutes, until a tester inserted in the center of a muffin comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Muffins can be stored in freezer for 3 months in sealed container or zip top bag. To defrost a muffin, use microwave defrost setting or let the muffin warm on the counter for 30 minutes.