Healthy Chocolate Morning Muffins Recipes

HEALTHY CHOCOLATE MORNING MUFFINS

Healthy Chocolate Morning Muffins image

Moist, satisfying chocolate muffin that's easy on the waistline. Any oil can be substituted for the grapeseed oil.

Provided by tng214

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup chocolate chips
1 cup brown sugar
⅞ cup whole wheat flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup soy milk
¼ cup grapeseed oil
¼ cup unsweetened applesauce
2 eggs
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 30.1 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 270.3 mg, Sugar 20.9 g

HEALTHY MORNING MUFFINS

Healthy Morning Muffins image

Full of nutrients, these healthy morning muffins make for a delicious breakfast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 13

Ingredients

2 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 1/2 teaspoons coarse salt
1 cup golden raisins
6 tablespoons extra-virgin olive oil
2 large eggs
2/3 cup skim milk
3 cups shredded carrots (about 8 carrots)
2 medium ripe bananas, mashed

Steps:

Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

HEALTHY DOUBLE DARK CHOCOLATE MUFFINS

Healthy Double Dark Chocolate Muffins image

My husband loves to have a muffin as a mid-morning snack, so I came up with something a little healthier for him to take to work. You can use either mashed bananas or applesauce. The applesauce will give a more neutral flavor if you don't like the taste of bananas.

Provided by DeliciousAsItLooks

Categories Quick Breads

Time 38m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas or 1 cup applesauce
1/3 cup non-fat plain Greek yogurt
1/3 cup granulated sugar
1/4 cup pure maple syrup
1 large egg
2 tablespoons melted coconut oil or 2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup dark chocolate chips

Steps:

Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, the whole wheat flour, cocoa powder, baking soda and salt.
In a large bowl, whisk together the banana or applesauce, yogurt, sugar, maple syrup, egg, oil, and vanilla. Whisk until well-blended.
Add the flour mixture to the banana or applesauce mixture and stir just until flour is incorporated. Do not over-mix. Fold in the chocolate chips.
Fill each muffin cup about 3/4 full. Bake 22 to 23 minutes or until tops of muffins spring back when lightly touched.
Cool completely and remove from pan.

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