Healthy Chocolate Muffins

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5 from 98 votes
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These healthy chocolate muffins are moist, fluffy, and loaded with chocolate flavor. Completely flourless and accidentally vegan, I love how fudgy they are!

Want more healthy muffin recipes? Try my almond flour muffins, healthy oatmeal muffins, healthy blueberry muffins, and healthy zucchini muffins next.

healthy chocolate muffins.

Out of all the healthy muffin recipes out there, these chocolate muffins are my #1 favorite. They legit taste like brownies but are made with wholesome, good-for-you ingredients. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make healthy chocolate muffins
  4. Recipe tips and variations
  5. Storage instructions
  6. More healthy desserts to try
  7. Healthy Chocolate Muffins (Recipe Card)

Why I love this recipe

  • Perfect texture and flavor. They’re moist and fudgy in the center, with a subtle bite and the tender crumb, like all good muffins should be. 
  • Versatile. They make a healthy breakfast, snack, or late-night treat!
  • Quick and easy. Just add all the ingredients in a blender, blend until smooth, then portion and bake. It’ll take you longer to wash the blender than it will to make the muffins.
  • Super healthy. Without even trying, these muffins are gluten-free, dairy-free, refined sugar-free, and loaded with fiber from the oats and flax seeds.
chocolate muffins healthy.

Ingredients needed

  • Old fashioned Oats (rolled oats). Oats replace the need for any flour, as we’ll be blending it to make oat flour. If you already have oat flour, that is great!
  • Flax egg OR egg. A flax egg replaces the need for any eggs in this recipe. To prepare a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes for a gel to form. If not strictly vegan, you can use an egg instead.
  • Unsweetened cocoa powder. Be sure your cocoa powder is 100% unsweetened and Dutch-processed. 
  • Baking soda. To leaven the muffins and give them some rise! 
  •  Salt. Brings out the sweetness of the muffins. 
  • Milk. I used unsweetened almond milk, but any milk works. 
  • Maple syrup. To sweeten the muffins. Don’t worry; you won’t be able to taste the maple flavor. 
  • Vanilla extract. A must for any baking recipe.
  • Chocolate chips. To amp up the chocolate flavor, of course!

How to make healthy chocolate muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the flax egg. In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Let sit for 10 minutes for a gel to form.

Step 2- Make the batter. In a high-speed blender or food processor, combine all ingredients, including the flax egg, but minus the chocolate chips. Blend to combine, then gently stir in the chocolate chips. 

Step 3- Bake. Pour the batter into the muffin liners. Top with extra chocolate chips and bake for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.

how to make healthy chocolate muffins.

Serving ideas

Honestly, these muffins are perfect on their own, but I’ve been enjoying them in a variety of ways. Here are some ideas: 

Recipe tips and variations

  • Skip the blender. You only need the blender if you don’t have oat flour. If you do, you can skip this and just mix all the ingredients in a mixing bowl.
  • Use regular flour instead. I tested this recipe with white whole wheat flour, and while the texture was different, the muffins still turned out super moist and fudgy, so feel free to use equal portions of wheat or all-purpose flour instead. 
  • Swap the maple syrup. For naturally sweetened muffins, use equal portions of unsweetened applesauce or mashed bananas. 
  • Make mini muffins. Pour the batter into a 32-count mini muffin pan and reduce the cooking time to 12 minutes.

Storage instructions

To store: Store extra chocolate muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week. 

To freeze: Place muffins in a freezer-safe container and freeze for up to 6 months. Let them thaw overnight in the fridge. 

To reheat: Microwave the muffins for 20-30 seconds or until warm.

flourless chocolate muffins.

More healthy desserts to try

healthy chocolate muffins

Healthy Chocolate Muffins

5 from 98 votes
These healthy chocolate muffins are moist, fluffy, and loaded with chocolate flavor. Completely flourless and accidentally vegan, I love how fudgy they are!
Servings: 12 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and said aside.
  • In a small bowl, combine your ground flaxseed with 3 tablespoons of water and let sit for 10 minutes, for a gel to form.
  • In a high-speed blender or food processor, combine all your ingredients (including the pre-prepared flax egg), except for your chocolate chips, and blend/pulse until all the ingredients are combined and the batter is smooth. Using a rubber spatula, fold in your chocolate chips.
  • Distribute the batter amongst the muffin liners. Top with extra chocolate chips and bake for 18-20 minutes, or until a skewer comes out clean. Let cool in the muffin for 5 minutes, before transferring to a wire rack to cool completely.

Notes

You can replace the flax egg with a whole egg.

Nutrition

Serving: 1muffinCalories: 159kcalCarbohydrates: 29gProtein: 3gFat: 3gSodium: 183mgPotassium: 175mgFiber: 3gVitamin A: 3IUVitamin C: 3mgCalcium: 108mgIron: 2mgNET CARBS: 26g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I just made these and they were delicious! Question though – my batter was QUITE soupy. I ended up adding a 1/2 cup more oat flour to the mix. Did I need to? Is your batter usually soupy and it comes together and that’s what makes them moist?

    Appreciate the ease of this recipe! It’s like a one-pot situation. Clean up was a breeze. Thanks a mil!

  2. 5 stars
    I made a slight change to this recipe where i used one cup of vanilla flavored greek yogurt and half a cup full-fat milk. I also used 3 tablespoons of white sugar with 1/2 cup maple syrup. It turned out delicious!! Thank you for this recipe! It has already become one of my favorites 👍🏻

  3. What I mean is if I use 1/2 maple syrup what do I use to make up the other 1/2 c of liquid so the recipe stays as moist?

  4. It’s deceptive to claim your “no flour” recipes contain no flour. They do contain flour, which is made from oats. It’s still flour. 🙁

    1. With all due respect, it is not deceptive at all. If you go through all my ‘no flour’ recipes, or any other food blogger for that matter, rolled oats is not considered a standard flour.

      Enjoy these flourless muffins!

  5. I made these muffins last night and they are absolutely amazing!! You’d never guess that there’s no flour, eggs, and dairy. My friends love then too! I definitely recommend making these☺️

  6. “healthful” is the proper adjective, meaning that the muffins contribute to one’s health. “Healthy” means well, vibrant, and alive. I’d venture the vast majority of English speakers and writers don’t know the difference. Jus’ sayin’…like, y’know what I mean? 😉 they do look yummy…more 😉