Healthy Chocolate Muffins

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

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 159kcal

Author Arman Liew

Ingredients

1 tablespoon ground flaxseed
3 tablespoon water
2 1/4 cups rolled oats old fashioned oats * See notes
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup maple syrup
1 1/2 cups milk I used almond milk
1/4-1/2 cup chocolate chips

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