Healthy Chocolate Muffins

These healthy chocolate muffins are made in the blender and turn out tender on the outside, moist and fluffy inside. They don't need any oil or butter, and pack in so much chocolate flavor. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 166kcal

Author Arman Liew

Ingredients

1 tablespoon ground flaxseed
3 tablespoons water
2 1/4 cups rolled oats
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
1/2 cup chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line a 12-count muffin tin with muffin liners and said aside.
In a small bowl, combine the 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, add the oats, cocoa powder, salt, baking soda, vanilla, maple syrup, milk, and prepared flax egg, and blend until the batter is completely smooth. Using a rubber spatula, fold in the chocolate chips.
Distribute the batter amongst the muffin liners. Top with extra chocolate chips and bake for 18-22 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.

Video

Notes

Using eggs: This recipe works using an egg instead of a flax egg. Add the egg when all the other ingredients are added to the food processor/blender.
Baking time: I'm including a range (18-22 minutes) because oven models differ. My oven took precisely 18 minutes, but readers have said theirs can take up to 22 minutes (20 minutes was a standard time frame).

Nutrition