Description
Rich and moist healthy chocolate muffins made with whole wheat flour, cocoa powder, natural sweetener, almond milk, coconut oil, and dark chocolate chips. They make a satisfying breakfast, snack, or lighter dessert.
Ingredients
Scale
- 1 ½ cups (180 grams) whole wheat flour
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup (120 grams) coconut oil, melted and slightly cooled
- ½ cup (120 grams) honey or pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180 milliliters) unsweetened almond milk
- ½ cup (90 grams) dark chocolate chips
- 1 tablespoon ground flaxseed, optional
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
- Sift the whole wheat flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
- In a separate bowl, whisk the melted coconut oil, honey or maple syrup, eggs, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until only a few dry streaks remain.
- Gradually add the almond milk while folding the batter. Stop when the batter looks thick but scoopable.
- Fold in the dark chocolate chips and optional ground flaxseed without overmixing.
- Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full.
- Bake for 18 minutes, or until the tops spring back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
- Measure whole wheat flour with the spoon-and-level method to prevent dry muffins.
- Do not overmix the batter; a few small lumps are fine.
- Use unsweetened almond milk or another unsweetened milk.
- Do not add excessive sweetener because the dark chocolate chips already add sweetness.
- Store cooled muffins in an airtight container for up to 3 days at room temperature or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 153
- Sugar: 10
- Sodium: 142
- Fat: 9
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 3
- Cholesterol: 31