Healthy Chocolate Morning Muffins Recipes
HEALTHY CHOCOLATE MORNING MUFFINS
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
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
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
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
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
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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- Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
- In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
- With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
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