You know those big bakery-style chocolate muffins that are so soft inside and rich in chocolate? Follow our recipe and make at home these delicious treats everyone loves.
Semi-sweet or bittersweet chocolate is best! They give you the perfect balance of sweet and rich, deep chocolate flavor. Milk chocolate is more sugar than actual cocoa solids which just won’t serve this recipe well.
So what makes these chocolate chip muffins healthy? A couple of things! First off, we use whole grain spelt flour in this recipe. Then we add proten packed Greek yogurt, instant oat flakes and coconut oil. And finally, we sweeten these delicious muffins with honey and just a small amount of dark muscovado sugar. So these muffins are made with a choice of healthy ingredients you can feel good about.
Earlier I mentioned there is NO butter in this recipe. Let’s talk more about that! Since I cut the butter out, I needed to replace it with another ingredient that would add both moisture and flavor. I also wanted to keep these muffins on the healthier side. I tested the recipe with olive oil, coconut oil, and a combination of both, and am happy to say all three variations are winners! If you choose to use olive oil, I do recommend using a brand that isn’t intensely flavored. A milder olive oil will work best. Also, the taste of oil in the finished product isn’t strong, so don’t worry about your muffins being overly flavored by either one.
For making these muffins you'll need a muffin tray, 2 mixing bowls and spatula. No hand mixer or fancy appliances required!
Combine in a large bowl flour, sugar, baking powder, baking soda, salt, instant oat flakes and set aside. In another bowl, whisk using hand whisk egg, yogurt, honey. Now, gently pour the wet ingredients into the flour mixture and using a spatula fold until combined. Fold in the oil and stir couple of times again. Divide the batter among muffin cases, place tray in the oven and bake for about 15 minutes. Cool muffins in the tray for 5 minutes, then transfer them to a cooling rack.
Store the muffins at room temperature in an airtight container. Also, a great trick is to freeze the raw batter in the cupcake lines then you can defrost and bake-off fresh chocolate muffins whenever you want them.
Something like a chocolate chip muffin is best enjoyed within the first 48 hours to have it at its very best. Personally, I ate mine in the first 48 minutes.
They also freeze quite well, so you can also pop half the batch in the freezer if you want to save some for another day. I always find muffins taste best on day one – especially fresh out of the oven – but these will stay fresh for up to 3 days if you store them in an airtight container.
This recipe makes exactly 12 muffins… and they go FAST! So if you’re serving a crowd, consider making 2 dozen Even picky kids love this healthy banana muffins recipe!