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4.90
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28
votes
Healthy Chocolate Muffins
These healthy chocolate muffins are dairy-free and made with whole wheat flour, applesauce and naturally sweetened with maple syrup. They're fudgy, rich, perfectly moist and absolutely delicious.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakast
Cuisine:
American
Servings:
12
muffins
Author:
Brittany Mullins
Equipment
muffin tin
Ingredients
1 ½
cups
whole wheat pastry flour
⅓
cup
cocoa powder
½
teaspoon
baking soda
1
teaspoon
baking powder
¼
teaspoon
salt
2
large
eggs
at room temperature
½
cup
maple syrup
at room temperature
½
cup
unsweetened applesauce
at room temperature
½
cup
unsweetened almond milk
or any non-dairy milk, at room temperature
¼
cup
coconut oil
melted
1
teaspoon
vanilla extract
½
cup
chocolate chips
plus more for topping
Instructions
Preheat the oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
In a medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt.
In a separate bowl, crack the eggs and whisk. Add maple syrup, applesauce, milk, oil and vanilla and whisk until combined.
Add the wet ingredients to the dry and whisk together until just combined. Don’t overmix! Fold in the chocolate chips.
Pour batter evenly between 12 muffin tins. I used ¼ cup to measure the batter.
Bake for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Let muffins cool in the tin for about 5 minutes or so, then remove and let cool completely on a wire rack.
Nutrition
Serving:
1
muffin
|
Calories:
187
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
157
mg
|
Potassium:
88
mg
|
Fiber:
4
g
|
Sugar:
10
g