This recipe is a marriage of good taste and healthfulness that makes these muffins a perfect anytime treat.
This recipe uses whole grains and natural sweeteners without compromising on texture or taste. Agave nectar is a natural sweetener, extracted from the agave plant. It is sweeter than honey, so the half a cup should be enough to make these muffins very sweet. If it isn’t, try ½ cup to ¾ cups of a granulated sweetener or to taste.
Healthy Chocolate Chocolate Chip Muffins
Wet Ingredients
- 1 egg or egg replacer
- ¼ cup oil
- ½ cup agave nectar
- 1 ½ cups milk
Dry Ingredients
- 2 cups whole wheat, whole grain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup powdered cocoa
- ½ to 1 cup chocolate chips
Directions:
- Preheat oven to 400 degrees. Mix together wet ingredients. In another bowl, mix together dry ingredients. Pour wet ingredients into the bowl with the dry ingredients and mix only until the dry ingredients are moistened and batter is still a bit lumpy.
- Spray a nonstick cooking spray into each muffin tin in muffin pan and pour batter 1/3 to ¾ full. Bake muffins for 15 minutes at 400 degrees. Check with a knife stuck in the middle of a muffin to see if they are cooked through.
Baking Tips:
- If batter is very moist, bake for 20 minutes or longer at 375 degrees.
- If doubling or tripling this recipe and using more than one muffin pan, bake muffins for at least 17 minutes, rotating pans half way through.
- When checking muffins for doneness, the chocolate chips will be melted, so knife may not come out clean in all instances.
- You can easily add more powdered cocoa or some granulated sweetener to make the muffins sweeter or more chocolatey without affecting the recipe. Make sure to add the extra sweetener to the wet ingredients to ensure even distribution of the sweetener.
- Add peanut butter chips, caramel chips, or other chips for a variety of flavors and endless possibilities.
Healthy Tips:
- Try to use virgin oils. Nut oils, such as walnut or sunflower, are nice complements for this recipe.
- Any type of milk will work with this recipe, although the texture will change slightly. Try almond or coconut milk.
- If you are sensitive to chocolate, add powdered carob and carob chips to the recipe in places of the powdered cocoa and chocolate chips.
- If adding a granulated sweetener, avoid regular sugar. Try date sugar or stevia leaf instead of cane sugar.
- Try substituting 1/4 cup of the whole wheat flour for oat bran or rice bran for added nutrition.
- For less fat, substitute part or all of oil for lowfat or nonfat plain yogurt or applesauce.
Copyright Kirsten O'Connor. Contact the author to obtain permission for republication.
Kirsten O'Connor - I have a masters in Mental Health Counseling. I am working for a non-profit organization, Books for Charity, to establish and run a phone ...
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