Healthy & Delicious Chocolate Muffin Recipe That Melts in Your MouthBy
There is NOTHING better than a chocolate muffin. Frankly, I wasn’t sure if I could create a chocolate chip muffin recipe that was totally divine using all healthy ingredients. The great news I did it. I now know that it is possible to bake living healthy chocolate muffins that are also healthy for kids.
It is truly hard to believe how good for you these healthy chocolate chip muffins are. Using all natural sweeteners and unsweetened cocoa, you can make a chocolate chip muffin that is healthy and delicious. I added some flax seeds too, which add an interesting texture to the chocolate muffins.
The Living Healthy Mom chocolate muffin recipe is one of the BEST chocolate chip muffins I have ever had healthy or not. The best part is these chocolate muffins are actually good for you!
- 1/2 cup quinoa flour Health Benefits of Quinoa
- 1/2 cup brown rice flour
- 1/2 cup whole wheat pastry flour
- 2 tablespoons oat bran
- 2 tablespoons wheat bran
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 tablespoons unsweetened natural cocoa powder
- 2 tablespoons flaxseed (optional-adds a delightful crunchy texture)
- 1/2 cup raw honey
- 1/2 cup pure maple syrup Benefits of Maple Syrup Baking
- 1 teaspoon vanilla extract
- 2 tablespoons blackstrap molasses
- 1 cup of non-fat organic yogurt
- 4 tablespoons light olive oil
- 1 egg
- *1 cup grain sweetened chocolate chips (Optional)
(Grain sweetened chocolate chips are delicious and are made with natural sweeteners. They can be found in any health food store or online.)
-Preheat oven to 400 degrees F
- Using a processor or a Kitchen Aid, mix the yogurt, olive oil, egg, vanilla, molasses, raw honey and maple syrup together.
- In another bowl, sift and mix all of the flours together, in addition to the baking soda, baking powder, oat bran, wheat bran and flax seed.
- Combine the flour mixture with the wet ingredients and stir until mixed.
- Mix in the grain sweetened chocolate chips.
- Lightly oil muffin tins, or use muffin papers.
- Bake for 18-20 minutes at 400 degrees. (Do not over bake. They will not seem done, because the chocolate chips melt inside the chocolate making it seem like it isn’t ready.)
- Makes 12 really delicious, chocolate muffins.
The great news is, the Living Healthy Mom chocolate muffin recipe is loaded with vitamins, minerals, fiber, healthy fats, and even protein that comes from the Quinoa flour. This chocolate muffin recipe contains nutritious calories, where most chocolate muffins are are empty calories of saturated fats, trans fats, white flour, corn syrup and/or white sugar.
Serving size: 1 muffin
- Calories: 309 per muffin (Average double, chocolate chip muffin is between 500-650 calories)
- Calories: 259 calories per muffin if you only use 1/2 cup of grain sweetened chocolate chips versus 1 cup.
- Calories: 201 calories per chocolate muffin if you eliminate the chocolate chips all together. (It is delicious both ways)
- More dietary information based on the 309 calorie chocolate muffin.
- Total Fat: 11.25g
- Saturated Fat: 4.25g
- Carbs: 51g
- Protein: 5.5g
- Cholesterol: 15.9mg
- Potassium: 208mg
Tips for Baking Chocolate Muffins:
- Let the chocolate muffins fully cool before you eat them.
- Be sure to take the muffins out of the muffin tins and place on a cooling rack right after you bake them. (Otherwise they will continue baking in the hot pans.)
- If you double the recipe, bake your two different muffin pans either in different ovens, separately, or if you have convection baking you can place one muffin tin on the top and one on the bottom and bake at 375.
- Freeze any of the chocolate chip muffins that you are not eating within 2 days. (Place in zip lock freezer bags.)
- Keep the other chocolate muffins at room temperature in a covered container. Do not put in the refrigerator, or it will dry out the muffins.