The best fluffy Healthy Chocolate Muffins made with whole grains and naturally sweetened! Super moist and not overly sweet. These taste like classic chocolate cupcakes!
The question is, do you add chocolate chips to chocolate muffins? And does that then deem them double chocolate muffins? Um, yes. Double yes. (Don't miss all my Healthy Muffin Recipes!)
Is there anything as scrumptious as a big hunk of a muffin (I love you too, Chocolate Banana Muffins) amidst a sip of hot coffee?
How about all that at 7am while you soak up a book and there's a warm glow blanketing the house and it's still quiet and bebé is slumbering and husband is at the gym. Hallelujah!
- Whole wheat pastry flour: Whole grain goodness that's ground nice and find for pleasant pastries. Regular whole wheat flour, or half whole wheat and half all purpose, works great too.
- Almond flour: For delicate flavor and amazing fats that lend a beautiful crumb.
- Cocoa powder: We want unsweetened natural cocoa powder for this recipe. You could also use raw cacao powder!
- Baking powder + soda: For tall muffins and softness.
- Milk: Any milk will do! I like one with a higher fat content, like oat. Use non-dairy milk for dairy free muffins.
- Maple syrup: Pure maple syrup for naturally sweet muffins. You could also use honey or agave nectar.
- Eggs: Similar to my Banana Chickpea Muffins, we need eggs for rise, binding and texture. I haven't tried these with flax eggs, but I don't think they'd be as fluffy!
- Avocado oil: For the fat needed in this recipe to create a delicate, moist texture. Melted and cooled coconut oil or canola oil also work.
- Vanilla extract: Brings out the amazing chocolate flavor. A teaspoon of instant espresso powder would also be delish here.
- Chocolate chips: Plenty of extra chocolate goodness! You can also use dark chocolate chunks.
How to make
- Use whole grains for the base. We're swapping the all purpose flour for whole wheat pastry flour plus a smidge of almond flour. Love me some good fats!
- Sweeten them naturally: Pure maple syrup is my favorite unrefined liquid sweetener. It adds beautiful flavor here! We're using half the sugar that classic chocolate muffins call for.
- Use heart healthy oils: Just a quarter cup of avocado oil helps moisten these muffs since we've got some lovely fat from the almond flour.
Store muffins in an air-tight container at room temperature for up to 4 days.
How to freeze
You certainly can! Simply freeze cooled muffins in an even layer on a baking sheet.
Once frozen, transfer them to a freezer baggie and squeeze all the air out. They'll keep for 3 months.
Tools to make the best muffins
- Gotta love this USA made muffin tin. This one is fab if you want a lid for going back and fourth.
- These silicone baking cups are a game changer. Talk about easy clean up!
- These cooling racks are my favorite.
- Muffin scoop for mess-free portioning.
- The ultimate stainless steel magnetic measuring cups.
More tasty healthy muffin recipes
- Fluffy Orange Muffins
- Healthy Sweet Potato Muffins
- Blueberry Banana Muffins
- Healthy Zucchini Muffins
Thanks for going chocolate crazy with me!Print
The best tall and fluffy Healthy Chocolate Muffins made with whole grains and naturally sweetened! Moist and not overly sweet to conquer chocolate cravings, plus 5g of protein per muffin. These taste like classic chocolate cupcakes!
- 1 cup whole wheat flour*
- ½ cup almond flour
- ⅓ cup unsweetened cocoa powder (or cacao powder)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup milk of choice (oat, cow's, almond, etc)
- ½ cup pure maple syrup
- 2 large eggs
- ¼ cup avocado oil (or melted and cooled coconut oil)
- 1 ½ tsp vanilla extract
- ½ cup chocolate chips, plus more for topping
- Preheat the oven to 425 degrees Fahrenheit and grease a muffin tin with cooking spray.
- In a large mixing bowl, stir together whole wheat flour, almond flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl or liquid measuring cup, whisk together milk, maple syrup, oil, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. Gently fold in ½ cup chocolate chips.
- Spoon batter evenly into 10 muffin cups. Top with additional chocolate chips if you like! Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 9-10 minutes, or until a toothpick comes out clean. Cool muffins in tin for 10 minutes before transferring to a wire rack to cool.
*All purpose flour, white whole wheat flour, or whole wheat pastry flour can be substituted for the whole wheat pastry flour. There are no substitutions for the almond flour as it contributes necessary fat for the recipe!
For sweeter muffins, you can increase maple syrup to ¾ cup.
Keywords: healthy chocolate muffins