Healthy Chocolate Muffins Food

CHOCOLATE MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
• In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
• In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
• To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
• Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

HEALTHY CHOCOLATE MUFFINS (WITH VEGGIES!)

Steps:

• Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
• In your blender, combine eggs, banana / applesauce, carrots, spinach/kale, maple syrup/ honey, oil, vinegar, and vanilla.
• Blend until mixture is smooth.
• Add flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Process until just mixed. If you do not have a high speed blender, combine everything in a bowl and mix by hand.
• Finally, fold in chocolate chips (if using).
• Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
• Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
• Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing leftovers in an air-tight container in fridge or freezer.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY CHOCOLATE MUFFINS

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a small bowl, mash 1 large banana. Measure it and add 1 cup to a large bowl.
• Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, almond milk, and vanilla extract and mix until combined.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

HEALTHY CHOCOLATE MUFFINS

Steps:

• 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!

THE ULTIMATE HEALTHY CHOCOLATE MINI MUFFINS

Steps:

• Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
• Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 15-18 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

CHOCOLATE MUFFINS

Steps:

• Mix together margarine and flour until crumbly.
• Add rest of ingredients and stir together well.
• Grease muffin tins and lightly dust them with flour.
• Spoon batter into tins about half full.
• Bake@ 350° (175°C) for 20-25 minutes.
• Check if ready by pushing finger down on muffin and if it rises back up it is ready.
• Frost with chocolate icing.

CHOCOLATE MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
• Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
• Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.

HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
• Combine oats and milk and let those soak while you prepare the rest of the recipe, to soften the oats.
• In a large bowl, whisk together the egg and brown sugar until smooth and caramel colored.
• Add vanilla and butter and whisk to combine. You may have small pieces of butter in the mixture, which is totally fine. (See notes.)
• Add flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined but don't over mix.
• Fold in the chocolate chips.
• Distribute the batter between the muffin tins - they will be about 2/3rds full.
• Bake for 15-18 minutes, until a toothpick comes out clean.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

CHOCOLATE MUFFINS

Steps:

• In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda. In another bowl, whisk the applesauce, milk, egg substitute and vanilla until smooth. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with almonds. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

HEALTHY BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
• Mash the banana very smooth with a potato masher or fork.
• Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
• Add the chocolate chips.
• Spoon batter into prepared muffin tin, using about 1/4 cup batter for each. Top with additional chocolate chips if desired.
• Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.
• Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
• Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
• Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees and line muffin tin with paper liners.
• In a small bowl, sift together whole wheat flour, all purpose flour and baking powder, set aside.
• Mash together banana and brown sugar. Mix well.
• Add melted butter, eggs and milk and vanilla. Beat together until well blended.
• Stir flour into wet ingredients.
• Fold in chocolate chips and almonds.
• Pour batter into muffin cups, about 3/4 full and bake 18-22 minutes, or until done.

HEALTHY CHOCOLATE OATMEAL MUFFINS RECIPE

Steps:

• Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!)
• Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
• Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
• Add eggs, honey, milk and vanilla. Mix to combine.
• Add dry ingredients (including both ground and whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
• Fold in approximately 1/2 cup chocolate chips, if using.
• Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins). You can spray the bottom of the liners lightly with spray oil to make the muffins easier to remove from the wrappers.
• Sprinkle muffin tops with reserved oats and remaining 1/2 cup chocolate chips, press down lightly.
• Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.