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Healthy Chocolate Mini Muffins

Delightful and nutritious mini muffins bursting with rich chocolate flavor, perfect for satisfying your sweet tooth without guilt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup honey or maple syrup Use agave syrup as a substitute if desired.
  • 1/2 cup unsweetened applesauce Can be swapped for Greek yogurt.
  • 1/4 cup milk Dairy or non-dairy.
  • 2 large eggs Can use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.
  3. In another bowl, blend the honey (or maple syrup), applesauce, milk, eggs, and vanilla extract until smooth and well combined.
Baking
  1. Pour the wet ingredients into the dry ingredients and stir just until everything is combined, avoiding overmixing.
  2. Line a mini muffin tin with paper liners or grease it lightly. Spoon the batter into the muffin cups, filling each about 2/3 full.
  3. Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean.
  4. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip-top bag for up to 3 months. Reheat in the microwave for 15-20 seconds or at room temperature.