These double chocolate muffins are a healthier choice than some others you may find out there! They are still packed with delicious ingredients, and the chocolate flavor will blow you away.
If you like to make sure that you are making a healthier choice for your breakfast, then try out these protein bars, this homemade oatmeal, or this delicious smoothie!
Double Chocolate Muffins
Nothing beats a good chocolate chip cookie or a super moist piece of chocolate cake. But neither of these two things are appropriate choices for breakfast (unfortunately)! So I turned to the next best thing: Muffins. They make for a wonderful breakfast treat or a great afternoon snack. When I set out to create the recipe for these muffins, my goal was to make a muffin packed with flavor that tastes incredibly delicious but without all the guilt. This is a lightened-up version, that you can feel good about eating and gets you off to a great start in the morning.
I hope you love them as much as I do! I made it multiple times until I got it just right, but the good news is that it’s still somewhat customizable. For example, I used all-purpose flour, but you could easily swap out half the flour for whole wheat or any other flour you prefer. It works like a charm. You can totally make it your own, and it still turns out great every time!
Ingredients in Healthier Double Chocolate Muffins
To get a somewhat healthier version of a chocolate muffin, I had to lighten up on the sugar and fill it in with other ingredients! See the recipe card at the bottom of the post for exact measurements.
- Flour: I have used all purpose flour and also whole wheat flour in this recipe before!
- Oats: The oats add that hearty element that means that these muffins will be filling!
- Granulated Sugar: This is just enough sugar to sweeten them up without being overwhelmingly sweet.
- Baking Powder and Baking Soda: These two ingredients will leaven the muffins (help them rise) and get nice and fluffy!
- Salt: The enhances all of the flavors in the muffins.
- Cocoa Powder: If you want chocolate muffins then you need some cocoa powder!
- Egg: The egg will help to bind the batter.
- Canola Oil: The oil helps add moisture to the muffins.
- Honey: A natural sweetener so that you can use less sugar.
- Vanilla Extract: This adds enhanced flavor.
- Milk: I used skim milk in this recipe.
- Chocolate Chips: Semi-sweet work the best!
How to Make Homemade Muffins
Making a healthier double chocolate muffin was tricky, but I did it! You don’t lose out on any flavor, and the texture is absolutely amazing!
- Preheat: Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
- Mix dry ingredients: In a large bowl whisk together flour, oats, sugar, baking powder, baking soda, salt, and cocoa powder.
- Whisk wet ingredients: In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined.
- Combine: Slowly pour wet ingredients into dry ingredients and stir until combined. Fold in chocolate chips. Don’t overmix. It’s okay if a few lumps remain.
- Bake: Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely and enjoy!
Can You Freeze Muffins?
Yes! Muffins are a great make-ahead breakfast option, and these healthier double chocolate muffins freeze up really well!
- To Freeze: Place the cooled muffins in a sealed airtight container or ziplock bag and label it with the date! Put the bag in your freezer and they can stay frozen for up to 3 months! When you are ready to eat one then thaw it at room temperature.
- To Reheat: Pop the muffin in the microwave for 30-45 seconds. Enjoy!
How Do I Store Leftover Chocolate Muffins?
These healthier double chocolate muffins are so delicious that you and your family will want to eat them all week! I would even suggest doubling the batch all at once because they are so good!
- Line an airtight container (or ziplock bag) with a paper towel. Place the muffins in the container and close it up. These can be stored on your counter for up to 4 days!
Healthier Double Chocolate Muffins
- 1 ½ cups all-purpose flour
- ½ cup oats
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup cocoa powder
- 1 large egg
- 2 tablespoons canola oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup skim milk
- 1/3 cup semisweet chocolate chips
- Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
- In a large bowl whisk together flour, oats, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined.
- Slowly pour wet ingredients into dry ingredients and stir until combined. Fold in chocolate chips. Don’t overmix. It’s okay if a few lumps remain.
- Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Amount of cocoa powder? I’m making these and assuming 1/3 CUP.
Gorgeous! I can’t wait to whip a batch of these up!
I assume the Cocoa Powder is 1/3 cup – correct or not? Thanks
I am sure it is… I will find out!
Can I subsitute the canola oil with coconut oil?
Sure! That’s a great option.
That last pic with the bite mark is calling my name! Great job, Kathi! Pinned