These Healthy Chocolate Muffins have set a new standard against which all future chocolate muffin recipes will be measured. They are 100% whole wheat, low fat, naturally sweetened, and—despite what you are thinking after reading that suspiciously nutritious sentence—they are so moist, rich, and brownie-like, we’ve been eating them for dessert.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
5 Star Review
“Great recipe! I’ve tried other healthy recipes and the texture has been off. This one has great flavor and is very moist. Will definitely keep this one!”
— Lisa —
These easy chocolate muffins are healthy enough to feel good eating for breakfast before 8 a.m. (same with Chocolate Oatmeal!), yet taste indulgent enough to satisfy your sweet tooth at 8 p.m.
I’ve been sneaking bites while I warm up my lunch (does that make them an appetizer too?), followed by more bites with my afternoon coffee (clearly, they are snack worthy as well).
Even Ben who (and this is one of the great mysteries of our time) usually passes on muffins with chocolate chips has been snitching these healthy muffins.
These chocolate muffins’ appeal is not limited to adults; they can be readily considered healthy chocolate muffins for toddlers too.
My friend brought her to two-and four-year-old girls over for a visit, and they gobbled theirs up before I’d even poured the milk. When it comes to wholesome recipes, toddler approval is the highest approval of them all.
What I needed was an easy, no fuss, end-of-days healthy chocolate muffin recipe that I could whip up on demand. I think you know where this story leads…
To the consummate, best-ever, healthy chocolate muffin recipe! You can bake these easy muffins anytime a craving strikes.
Let me tell you from experience—once you taste these moist chocolate muffins, the craving strikes all the time.
How to Make the Best Healthy Chocolate Muffins
If you bake healthy muffins regularly, my hunch is you have all of the ingredients you need to bake these chocolate muffins in your pantry right now. Here are the highlights.
Key Ingredients
White Whole Wheat Flour. My absolute favorite for healthy baking recipes. While whole wheat flour is 100% whole wheat, meaning these muffins are richer in fiber and nutrients than they would be with white, all-purpose flour, and it has a mild flavor, meaning you (and any picky eaters to whom you serve them) won’t notice the swap.
Unsweetened Cocoa Powder. For a rich chocolate flavor reminiscent of your favorite brownie.
Greek Yogurt. My trick to making these muffins moist, without the need for extra fat. Greek yogurt also adds protein.
Chocolate Chips. Because why have a regular chocolate muffin when you can have a DOUBLE chocolate muffin with chocolate chips added?
Honey (or Pure Maple Syrup). These muffins are 100% naturally sweetened and made without sugar (the white, more refined kind). Because honey is a liquid sweetener, it adds moisture to the muffins also.
Pure Vanilla Extract. A must have in any muffin.
Instant Espresso Powder. I add this ingredient almost anytime I’m making a recipe with chocolate. It doesn’t make the muffins taste like coffee; rather, it enhances the intensity of the chocolate flavor (try it sometime; you’ll be amazed!). Instant espresso powder is available at most grocery stores and online here. If you prefer, you can leave it out.
Cinnamon. A pinch gives the muffins a subtle warmth.
The Directions
Coat your muffin tin with nonstick spray or line with paper liners.
In a large bowl, whisk together the dry ingredients, and stir in the chocolate chips.
In a medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry, and stir until the dry ingredients disappear. Don’t over mix!
Fill each muffin cup almost to the top, then bake at 325°F for 18 to 22 minutes. Let the muffins cool in the pan first, and finish cooling on a wire rack. Then, it’s time to ENJOY the chocolaty goodness!
Vegan Healthy Chocolate Muffins. **Not yet tested, but I think the following would work. If you try it, please report back.** Replace the eggs with flax eggs, use a coconut milk-based yogurt for the Greek yogurt, use maple syrup for the sweetener, and a non-dairy milk for the milk. Be sure your chocolate chips are dairy free also.
Healthy Chocolate Muffins with Applesauce. If you prefer, you could try replacing the Greek yogurt with the same amount of unsweetened applesauce or pumpkin puree. (I haven’t tried but imagine this will work; again, please report back if you do!)
Healthy Oatmeal Chocolate Muffins. Swap one-fourth of the amount of white whole wheat flour with the same amount of oat flour.
Serving Healthy Chocolate Muffins
While these muffins are delicious straight from the oven, here are a couple ideas for how to serve them:
Toppings. A dollop of nut butter or Greek yogurt is scrumptious and extra filling.
Fruit. A side of fresh fruit with these muffins makes a sunny, well-rounded breakfast.
To Store. Let the muffins cool completely before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Then, top your muffins with another paper towel to absorb the excess moisture, and store at room temperature for up to 4 days.
To Freeze. Individually wrap the muffins in plastic, then place them in a ziptop bag and freeze for up to 2 months. Let thaw at room temperature or rewarm gently in the microwave.
These Healthy Chocolate Muffins are so moist, rich and fudgy, you'll never believe they are good for you! Made with whole grains, yogurt and no added sugar.
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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!
Notes
TO STORE: Let the muffins cool completely on a wire rack before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Then, top your muffins with another paper towel to absorb the excess moisture, and store at room temperature for up to 4 days.
TO FREEZE: Individually wrap the muffins in plastic, then place them in a ziptop bag and freeze for up to 2 months. Let thaw at room temperature or rewarm gently in the microwave.
Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 190,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!
Hi Tac, thank you for reaching out about this! Per your request, I’ve added you to my email list, so you should start receiving my new recipes. You will be able to unsubscribe and control your subscription preferences from the emails as needed.
Hi Alexandra, I enjoy muffins like this as a treat every now and then! If you’d like to find a recipe with less sugar, you can check out my full list of healthy dessert recipes on my website.
Hi Erin,
I saw this recipe and I decided to make them immediately because they looked so good! They turned out perfect, so cute! I didn’t use Greek yogurt and it still worked, I just added a little bit of extra flour and extra milk. Thank you so much for the recipe!!
Hi Chris, I enjoy muffins like this as a treat every now and then! If you’d like to find a recipe without honey and chocolate chips, you can check out my full list of healthy dessert recipes on my website.
Honey, especially high quality honey, has many health benefits. Honey is rich in antioxidants which can reduce cholesterol, lower blood pressure & triglycerides and reduce the risk of heart disease. It is also a much better alternative than refined sugar. Yes honey is high sugar and calories, but in moderation for a healthier sweet treat, why not? Chocolate also has health benefits, dark chocolate even more so. So you could use dark chocolate chips instead.
Hi Kiki, yes these should bake at 325 degrees F. I’m sorry you had trouble with this recipe! It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I hope you were still able to enjoy the muffins!
Hi Christine! Because these muffins are very moist, a lower temperature with a longer bake time ensures even cooking. They are also naturally sweetened, and natural sweeteners like honey caramelize very quickly in the oven, so I used a lower temperature to keep the muffins from becoming too dark. I hope you enjoy the recipe if you try it!
Simple , tasty, and no refined sugar. I used whole wheat flour, and it worked fine, but I might add more chocolate chips next time. Decent healthier recipe. Thanks for sharing it.
Amazing ? Moist and perfectly chocolaty! I didn’t have espresso powder but they are still delicious. I decreased the honey to 1/3 c and found it sweet enough :) Thanks for ANOTHER homerun!
These were so good! I didn’t have honey so I used a little white sugar :(. Next time I’ll use extra ripe bananas and add a little more flour instead. Maybe I’ll hide some carrots and zucchini too hehe
These turned out great! Some substitutions I made (based on what I had available) – I used the same amount of all-purpose white flour, used apple sauce instead of yogurt and used coconut oil. Cooking time at 325 for me was 23 minutes. My 18 month is almost done his first one and my 3 year old just ran to the kitchen for her second. Delicious! Thanks for a great recipe to add to our regulars :) I don’t think this batch will last past today lol
Just wanted to comment that I am trying to use your recipe on my phone and the video pop up keeps blocking the page. When I try to click the “x” it exits the video but then auto-clicks the search bar… And redirects me. I have tried probably 5 times now and am fed up. Your recipes look great, but the video issue is going to keep me from actually using any of them.
Hi Liz, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!
We didn’t have all the necessary stuff, so we had to make do without a muffins tin and chocolate chips (I chopped up a bar of dark chocolate instead), but the recipe is so good! The chocolate flavour is so rich and the while they were baking they smelled so yummy. I’ll definitely make these again
This is sooooooo gooood. I did a little less honey (1/3 cup) and whole wheat flour. I also found that they cooked in about 16-17 minutes. Thanks so much!
It was absolutely delicious! I used coconut oil and applesauce instead of canola oil and Greek yogurt. It was super fluffy and really yummy!! Thank you for the recipe!
I made these today and am OBSESSED. I’m a chocoholic so having these as a healthier treat is amazing!! Just wondering, if I were to freeze them how long should I put them in the oven and at what temperature?
I’m so pleased that you enjoyed these, Grace! I typically let my muffins thaw first, and then I rewarm them gently in the microwave. While I haven’t tried rewarming them in the oven, you could try using a low temperature and checking them frequently until they’re warmed through. I hope this helps!
I made these twice with mascarpone cheese instead of Greek yogurt because that’s all I had at the time, and they turned out great. I just tried making them again this time with Greek yogurt, and all my chocolate chips sunk to the bottom during baking! I had even sprinkled some on the tops of all the muffins, but they all sunk down. I can’t figure what went wrong since it doesn’t sound like anyone else has had this problem. I used coconut oil instead of canola, but I had done that for the first two batches, too.
I’m so happy that you’ve enjoyed these muffins, Rachel! Thank you for leaving this kind review! I’m sorry to hear that you had trouble with the latest batch. Next time, you could try tossing your chocolate chips with a little bit of flour before adding them to the muffin batter. This should help keep them from sinking.
Hi Tiffany! Unfortunately, I wouldn’t recommend this swap, as honey is more liquid than mashed banana and is sweeter also. You might enjoy these Chocolate Banana Muffins instead, which are already tested for mashed banana. I hope this helps!
Thanks for this recipe, I made them for my son’s fifth birthday. It was a very forgiving recipe, as I used whole wheat pastry flour and only 1/4 cup of coconut syrup plus a dash of stevia for the sweetness. I also left out the chocolate and used plain yogurt (not Greek). They turned out great for us, and the kids loved them. :)
Hi Erin, thanks so much for sharing this great recipe!
I used Chobani Fit Vanilla yoghurt for extra protein, and left out the choc chips to keep them refined sugar free.
I added a teaspoon of Morlife Kids Superfoods and greens for extra nutrition. I reduced the espresso to 1/4 tspn.
I made them in regular muffin tins (20 mins in oven ) and mini (which only took about 15 mins to bake).
I love these! They are so moist and fluffy!! I did make a couple changes to increase their healthiness. I left out the chocolate chips and oil, and increased the yogurt to 1 cup. They aren’t super sweet (more like dark chocolate), but they are really moist, light, and fluffy!
i made it without the chocolate chips to make it a bit healthier it was amazing thank you!!!so much i used this recipe to get my family excited about whole wheat that food can be whole wheat and taste good it worked
Hi Jen! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you want to use almond flour, I recommend trying one of these almond flour recipes. I hope this helps!
These are EXCELLENT! I’m pregnant and trying to only eat foods with good nutritional value to make sure I’m getting plenty of protein, fiber, and calcium, so these fit that bill perfectly. I always dislike when reviewers change the recipe too much, but want to share my pregnant lady tweaks that worked for me: I didn’t have any honey/syrup so I subbed 1/4 cup sugar, added 1/4 cup of ground chia seeds and 1/2 cup chopped walnuts for some extra fiber and omega-3s, and omitted the espresso and chocolate chips inside (topped each with a few ?), and they were still intensely chocolate-y and delicious and baked up beautifully in 18 minutes.
Will absolutely make this recipe again! Thank you for sharing it. ?
These were delicious! Very moist and fluffy. I used baking powder (by mistake) coconut oil and whole milk but everything else was as you recommended. My daughter felt they were not sweet enough so I may use agave or sugar next time but overall they were something the whole family enjoyed and they were easy to make.
Based on our dietary restrictions and what I had on hand, I used 3/4 oat flour and 1/4 cup white flour, omitted processed oil and replaced it with equal amount of extra milk, used unsweetened almond milk for the milk, used almond milk based yogurt instead of the greek, and used maple syrup. The batter was very thin, not at all like the picture, so I added extra oat flour. It was still a little on the thin side but went ahead and baked them thinking it was going to be a failure but to my surprise they turned out amazing. Next time I will omit the processed oil without adding extra milk or sub with apple sauce. I also want to try using flax eggs. I think this is a very forgiving and delicious recipe.
Hi I’m making these bad boys right now in the oven and cannot wait to try them. I’m making them into mini muffins and used a couple substitutions that will hopefully work out! First I halved the chocolate chips and added a 1/4 cup mini marshmallows (my toddler has had a rough day and I thought I could surprise him with a healthy-ish version of hot cocoa meets a muffin when he washes from his nap). Then instead of milk i used a black decaf coffee, I also onlyUsed 1/3 cup honey/maple syrup because I’m adding those sweet marshmallows in, instead of whole wheat pastry flour all I had was regular whole wheat flour, and I didn’t have any vanilla left but I have a unsweetened vanilla greek yogurt so o threw that in! Omitted the cinnamon because even though I love cinnamon and I love chocolate (especially extra dark chocolate ) I hate the two together.
These are great! My 5 year old just helped me make them and he was licking the bowl happily after we poured the batter in the muffin tins. A couple changes we made: we used flax eggs, 1/3 cup honey, no chocolate chips, and no espresso powder. My kids (and I) are loving these! Great treat. Thanks!
My kids look forward to these so much during these c/homeschooling times, love that these are healthier than the standard chocolate muffin and very simple/straightforward to make and freeze for the busy weekday mornings! Thanks so much!
I’ve made this recipe at least a dozen times! In my house, we have a billion different food restrictions, so we have to be very careful with what we eat which makes finding a sweet treat almost impossible. These muffins work amazingly for breakfast, a snack, or even a dessert! They are also quick and easy to make with ingredients that you’d find in almost every home. I can’t rate this recipe high enough.
These turned out wonderful. I used whole wheat and I usually hate the taste of whole wheat in my sweet bakes. They were nice and crumbly and while I’m preggy and the doctor has strictly kept me off white sugar I loved these. I substituted maple syrup for jaggery. My daughter who does eat cake ate 2 of them!
I made these exactly how the recipe said except that I replaced greek yogurt with the regular yogurt as i didn’t have greek yogurt at home. I expected them to be little dense as it’s made from whole wheat flour. But, these are THE BEST WHOLE WHEAT MUFFINS I ever made. They come out perfect. Thanks for the wonderful recipe!
Haven’t made the recipe yet. Just received my new silicone mini muffin pans. Going to substitute ORGANIC AGAVE SYRUP which is a low glycemic sugar. It’s not an artificial sweetener so there will be no odd aftertaste. Will probably have to shorten baking time. Looks like a good basic recipe to work from.
I was looking fwd to making these, but my attempt took much longer than 18-22 mins almost double that time? I’m wondering whether 325F was a too low heat? I’ve usually only made cupcakes at 375F -400F heat. Needless to say my cupcakes came out really stodgy, not very nice which was abit disappointing.
Hi Penelope! Because these muffins are very moist, a lower temperature with a longer bake time ensures even cooking. They are also naturally sweetened, and natural sweeteners like honey caramelize very quickly in the oven, so I used a lower temperature to keep the muffins from becoming too dark. I’m sorry you had trouble with them!
THESE ARE AMAZING! Coconut oil, did less maple because I used a flavored banana yogurt that my son wouldn’t eat just to use up. SO GOOD! Making this again.
Great recipe. I used all regular flour. Replaced the canola oil with 2T applesauce and 2T Hershey’s syrup. I used Sweet potato puree in place of the yogurt. I used1 egg and 3tablespoon black coffee for the second egg. Only 4T cocoa. Good texture. A great recipe.
Thank you Erin, these muffins are amazing! My kid loved them. I only had a little bit of problem because the printable recipe says to fill the cups 2/3 and the directions section says almost to the top, I struggle with decision making lol. But turns out there was only enough mixture for going 2/3 of the cup. Loved them anyway.
I just found this recipe and I really want to try it. Unfortunately, I can’t get White Whole Wheat Flour anywhere (in UK). Can I use wholemeal flour or plain white flour instead?
Erin I just made these and two are gone! I’m eyeballing another one! These are not too sweet but sweet enough. I can see these being a redo but in moderation. My love of chocolate runs deep…if I could just stop at one or 2 or 3… LOL. My boys love their cookbooks as I do:). Thank you for making every day life so much easier ❤️
Hi Kristen! I’ve never tried these as mini muffins, so I don’t have any specific time recommendations. You’ll definitely want to check them early and often to ensure they don’t overcook. I hope you enjoy them!
We made these muffins yesterday, only change – used brown sugar instead of honey and used same amount of whole wheat flour (Indian Atta) instead of white flour. Still we got soft n yummy muffins, with 0% AP flour.
Thank you Erin for sharing this recipe, will be making again.
Hello! This recipe gets 10/5 stars because it’s AMAZING. I’ve been having some health issues and I hate eating breakfast so I was hoping these would taste good and they were
P E R F E C T. I really recommend trying it. 10/10 *chef’s kiss*
I just made these muffins for breakfast. I added pecans, used olive oil and used mandarin orange Greek yogurt. I just loved them. They are so good they take the place of my chocolate cake craving and much healthier.
I had to make a couple changes—replaced the Greek yogurt with vanilla and then added half honey and half regular maple syrup—and they tasted amazing! Super moist and rich, looked just like the photo, and made more than enough for everyone to have the seconds they wanted. Definitely will make again. Thanks for the recipe!
Thank you Erin! I made these for my freezer the other day so we can just grab on the go…let’s just say they never actually made it into the freezer they were that good!!! So whipping up another batch now!! I used applesauce instead of yogurt because I didn’t have yogurt at the moment, I can’t compare the 2 but they were insanely moist and delicious!!! Making them again with applesauce :)
Hi Ruth, you will always find the measurements in the recipe card listed in the post. There is a jump to recipe button at the top to get you there quicker! Thanks!
This is an awesome healthy recipe which was a hit with everyone. The kids loved it. Just wondering, as a variation on this recipe, will it work if I substitute half a banana for each egg used and then it turns into a banana chocolate muffin (without eggs)? And cut back on the honey to adjust the sweetness? How much honey do you think will work to give the same result? thanks alot.
Hi Grace! I’ve not tried cutting back on the honey, so you would be experimenting. I’ve had other readers cut back on the amount with success. For the banana swap, I haven’t tried that either so I am really not able to say if it would work or not. If you try it out, let me know it is! Hope that helps!
I just finished baking these today.
I rated 3 stars because they didn’t raise, and the texture wasn’t the best. But the flavor is there! Not as chocolatey as I hoped but I’m glad they are healthier.
Definitely moist, but kind of like a pancake texture than a standard muffin texture.
The recipe only used baking soda, no baking powder, so I imagine that caused them to not raise. Or my baking soda is old.
Hi Lauren! I’m sorry these muffins didn’t turn out as expected. This is the first I’ve heard of these muffins not rising for anyone. It would be really hard to say what went wrong without being in the kitchen with you. Hope you enjoy them if you make them again!
Okay, I am not going to lie, these muffins are to die for! I recently started baking and wanted something healthy yet can also satisfy my sweet tooth. And what do you know, these go right down both categories. I didn’t think these would turn out as good as they did! They were perfectly rich and not too sweet. Even on top of that, I knew that these were a healthier option than downing cookies from my local grocery store. 11/10 I am going to bake these again!
Great and amazing cake! i am addidted for months! and make my relatives too :D
usually making according the recipe, but with:
1. 100% Spelled Flour
2. olive oil
3. unsweeted soy milk, unsweeted soy yogurt/cow greek
and again- it is amazing! and much less make me feel gulity.
Hi K! I haven’t tested this recipe with almond flour. I do know almond flour is a finer grain so it would not be an 1:1 substitution. If you decide to experiment, let me know how it goes!
I’m looking forward to making this recipe. I love the idea of the expresso powder. I often use greek yogurt to up the protein intake. My son is participating in two fall sports. I’m looking to add morre protein to his snacks. Do you think I could sub some of the flour with a chocolate protein powder?
I made these muffins gluten free and dairy free and they were delicious!! Even my picky eater daughter said these were better tasting muffins that the ready made box muffin mix! I used gluten free flour (Krusteaz), oat milk and unfortunately didn’t have any applesauce on hand or expresso powder but STILL they came out delicious and moist. I did add a tablespoon of ground golden flaxseed for extra protein and fiber. Thank you SO much for posting this delicious recipe as we are going to make these every week.
Hi Jamie! I’ve only tested the recipe as written and I really don’t have an experience with a bread machine. If you decide to experiment, let me know how it goes!
Very good recipe. I doubled it and used apple sauce Instead of the oil and used the large silicone muffin cups. Baked them at 325 (like you mentioned in the recipe) for 27 min. They came out super moist and light. I’ve been making muffins for years now with apple sauce Instead of oil. Need to watch the cholesterol.
Great job!!
Hi Cee, great question! It is a flour that you can find in just about any grocery store nowadays. It is is simply made with a different variety of wheat. If you do a Google search you can learn more about it. Hope this helps!
I tried Nuttelex (non dairy butter) and natural coconut yoghurt and they turned out fine. I also used organic raw cacao and good quality 70% dark choc chips. I’m on a non-dairy diet for breastfeeding by newborn so these substitutes worked well.
So moist, bouncy and soft!! However, my greek yogurt was quite tangy so I needed to add 1/4th cup more honey to offset it. I am not a great baker and I am super impressed with how these came out. This is going to be my go-to for chocolate muffins!
Good recipe! Used Xylitol instead of honey which worked perfectly. Not too sweet but pleasantly chocolatey. My four year old Granddaughter was able to help with the recipe, end with the eating!!!
This recipe was fantastic. I was searching for a healthy heavy protein snack for my very picky eater. I thought he would miss all of the sugar and butter from his normal sweet treats. But not at all! I substituted some of the flour for egg protein powder and it still came out great. This recipe is a keeper for my chocolate loving, protein needing boy!
Hi Tina! I’ve only tested this recipe out as written, so I wouldn’t be able to advise if the spelt whole-wheat flour would work. If you decide to experiment, let me know how it goes!
I tried these muffins this afternoon and I have to admit I don’t know where my thoughts were ! I forgot the almond milk, forgot the extra 2 T flour ( used /2 C all purpose and 1/2 C whole wheat) and used regular coffee instant crystals, maple syrup and canola oil. They were still really good ! I can only imagine how delicious they will be if I follow the recipe !! I think I will add some chocolate protein powder next time as one baker suggested. What could go wring???
Very good! Added baking powder for more rise to the muffin. Canola oil is one of the worst products to put in your body – so used coconut oil. Very yummy. Teen boy approved! : )
Holy crap these are amazing!! Made them with my 4 & 2 yr old this morning and they were super easy. Used gluten-free flour, half honey & half maple syrup, lactose-free plain Jogurt & milk, and sunflower oil. Omitted the coffee, because I don’t want crazy hyper littles haha. Baked at 170C for 20 mins (euro ovens don’t have Fahrenheit). Batter was a little runny but they turned out fluffy, not too sweet, VERY chocolatey. Kids loved them and my Mann stole as much batter as he could get lol. Would bake again & highly recommend! Yum yum yum…
I make 24 mini muffins, bake for 20. They are so delicious, and I’ve made them a few times now. Fluffy, tasty, strong chocolate flavor, and just yummy!! And not too sweet. This time I used maple syrup, and I also used half coconut oil and half olive oil (that’s what I had on hand). Oh, and I didn’t have yogurt so I used sour cream this time , other times I’ve used the yogurt.
Loved this so much that I’m making for a third time now. Perfectly satisfied my chocolate craving, and my spouse and 4 year old liked too! We used applesauce instead of honey because we have been trying to reduce sugar intake, and they still came out perfectly. Thanks for the more-healthy-than-cupcakes recipe!
Followed this recipe to a T! Except I wasn’t able to have the chocolate chips rise to the top as they’ve risen in the picture. But these muffins were so very delicious. Oh, I forgot I also used whole wheat flour. And it was still very tasty! Chocolatey, soft, moist muffins. So happy I found this recipe as I’m trying to make healthier baked goods to feel less guilty about eating them up so quickly :-)
Just what I was looking for – an easy delicious chocolate muffin recipe which is also healthy! I used pure maple syrup to sweeten it and reduced it to 1/3 cup, it was the perfect sweetness for me. These will be gone very soon :)
Hi Mary! Nutritional stats are always located at the end of the recipe in the recipe card (unless it is a really old post but this one has it). Hope this helps! Glad you enjoyed it!
Super good recipe my 2 years daughter wanted chocolat muffin for breakfast so I was trying to find a healthy recipe and found yours! Its so moist and delicious. I used whole wheat flour which was perfect and decaf nescafe since i have kids. Thanks for sharing ur recipe !
Hello! I have a muffin tin that holds 6 liners, an this recipe says it makes 12. However, some of the reviews say that it makes 6. How many does it make??
I don’t often take the time to review recipes, but when something this healthy is so ridiculously good, I have to. I am plant based so I (kind of) followed the vegan variation. I used Bob’s Red Mill egg replacer, maple syrup, oat milk, and coconut cream instead of alternative yogurt (I was out). I also didn’t have any espresso powder so I skipped that. These are phenomenal! I will definitely be making them again. Thank you so much for an indulgent treat I don’t have to feel guilty about eating.
AMAZING!!! So fudgy and moist. These might just be my all time favorite chocolate treat! And I am a die hard chocoholic!! I did make some modifications because I am GF and I only had jumbo muffin pans. SO…
I used GF flour 1:1. I used coconut oil to grease (just in case) the muffin pan and baked them 29 minutes. I use a very thin bamboo skewer as a tester. It was slightly underdone at 22 minutes. The last 7 minutes I tented the tops with aluminum foil to prevent burning*. Voila! They are amazing and perfect! *I have a very old double oven stove (small oven on top and a regular size oven on the bottom) and I baked these in the small oven which makes them close to the heating element, hence, I tented them to prevent any burning. Also, with the coconut oil greasing the nonstick pan, all I had to do was twist the muffin in the pan then lift out with a knife. They are very heavy!!! In a jumbo size muffin tin, I filled 5 of them 3/4 full and put water in the 6th. Perfect! Thank you so much for the best recipe ever!!!
These muffins are BOMB! Light, airy, moist & chocolatey…and very forgiving. I’ve made them with all-purpose flour (it was all I had on hand) and again today with whole grain oat flour. I feel quite confident it would work with just about any flour. Spectacular! I use skim milk, stevia chocolate chips and a few dark chocolate chunks as well. Awesome work snack that actually satisfies those afternoon chocolate cravings. Deeeelish!
Absolutely awesome recipe!! I think I accidentally omitted the 1/3 cup of milk, though (baking with a toddler is more challenging than I expected) and they still turned out great! I think this recipe might be foolproof!
WOW!!!!!! THIS IS THE PERFECT PERFECT HEALTHY CHOCOLATE MUFFINS!!! I have to tell you, these muffins get better and better!!! I didn’t have greek yogurt, or any yogurt for that matter, so I looked at your substitution suggestions. I substituted 1 cup unsweetened applesauce for the yogurt. I also wanted low glycemic index. So I substituted coconut flour 1:1 instead of honey or maple syrup. And I always use gluten free flour. ( I use Bob’s Red Mill ) Sprinkled a few mini chips on the top. I made them in jumbo muffin tins 3/4 full. Sprayed with coconut oil. Baked for 25 minutes in 325 oven. BINGO. I didn’t think your original recipe could be improved, but thanks to your suggestions, they are PERFECTLY PERFECT. Please do try this variation. I think you will agree. **** I used a double recipe when I made this; hence, 1 cup applesauce and 1 cup coconut sugar. SORRY.******
ERIN I reread my comment. CORRECTION: I used coconut SUGAR not coconut flour! OH my goodness. I very bad mistake. Please correct this if you can in case somebody tries it! Thank you.
unfortuately, these did not turn out for me. I used dark cocoa powder and I think that was a big mistake. The muffins were slightly bitter, but more had a chemical taste, like from baking powder. iWe threw them all away, I wont try the recip again as the cost of ingredients adds up.
DELICIOUS! I halved the recipe, resulting in 4 muffins(???) but I used evoo and only 3 tbsp of maple syrup instead of 4 and they still turned out so good. Super chewy but soft, love these!
These are SO good. They really do taste like a brownie amd super easy to make. I’m going to try baking them in a donut pan to see how that comes out as another chocolate breakfast option. THANKS SO MUCH!
Hi Maria! I haven’t tested this recipe with almond flour. I do know almond flour is a finer grain so it would not be an 1:1 substitution. If you decide to experiment, let me know how it goes!
Hey! I made them but added an extra egg and white chocolate chips. The white chocolate chips didn’t melt but also took a weird look so I’d skip them next time. When I made them they looked really moist but as soon as I took a bite, I was immediately disappointed. They had no flavor! Nonetheless, I left them covered until the next day because I was too lazy to throw them out. The next day I was washing dishes and I was like “ugh, they look so moist, how can they have zero flavor?!” So I tried another and it tasted EXACTLY like a chocolate muffin should so im not sure what happened (and my boyfriend who tried them the night before and the next day agreed with me). This has never happened to me before. It’s almost like when you make something and when it sits and marinates, it tastes better lol. To this day idk what happened but im convinced it’s related to the almond flour. They were very good, I’d make them again with almond flour and wait to eat them the next day🤣 I’d probably skip the chocolate chips all together bc the muffin was chocolaty enough.
Fantastic recipe! Followed the recipe quite closely: didn’t have Greek yogurt but regular did just fine, and added in several handfuls of blended spinach to get some extra veggies into my toddlers which didn’t affect the taste/texture negatively at all.
Wil definitely make again and sgain!
Delicious! We doubled the recipe and made them allergy safe for us (one dairy and one egg allergy). We used vegetable oil instead of canola (because that was all we had), applesauce in place of the yogurt, unsweetened almond milk and bobs red mill egg replacer for the eggs. We also used only 1/2 cup of maple syrup (in lieu of a full cup for the double batch) and less chocolate chips. They were fantastic and just the right amount of sweet!
This a very good muffin recipe! I like that it really tastes and has the texture of a muffin, not a cake labeled as a muffin. The sweetness level is also perfect. I used whole wheat pastry flour and it gives it a light texture. Followed your recipe as is and saving it to my muffin archives. My kids will be happy with this as “cake” and so will I..
These were so easy and yummy. Honestly, I wasn’t very gentle with the mixing (as per the recipe) and they still turned out great. So happy I could use a healthy recipe for baking with my little girl. Will be using this as my go to again.
I tried the batter raw. mmm yummy. I felt like a kid again. I was licking the bowl clean and all the utensils before putting the dishwasher. I have 3-5 mins left on these chocolate delights.
I’d send you a photo but I don’t like using Instagram. Sorry.
It was great for the first time, but it didn’t rise on the second on third occasion. Taste is good but it didn’t seem to rise and hence densely packed. Any ideas on what went wrong please? Was the wet mixture (before mixing to dry) or wet+dry over mixed? I baked it on a cake pan in a rice cooker (cake mode) instead of muffin tray for the 3 instances. Thanks!
Hi Hazel! I’ve only tested the recipe as is and have no experience in cooking these muffins in a rice cooker so it would be really hard for me to know what went wrong. I’m glad you were able to still enjoy them.
This is an excellent recipe and I bake A LOT! I just ate two – and they are barely cool!! I was so hoping this recipy would not disappoint since I made a double batch and that’s a lot of ingredients! They are not too sweet yet satisfyingly sweet at the same time. The only tweak to the recipe I did was reduce the amount of chocolate chips to almost half (as I do with all recipes that call for chocolate chips!) I also used the maple syrup option rather than honey as I always have that on hand. I’ve bookmarked this recipe and it will get made again and again and again! Thank you!
Found this recipe when looking for a healthy chocolate muffin recipe. I gave it 5 stars as they turned out well but note I had to make substitutions as I didn’t have all the ingredients. I used maple syrup for the sweetener. Substitutions were whole cows milk, sunflower oil, regular yogurt mixed with one scoop of protein powder, and mini chocolate chips. Muffins came out very light and tender. Batter was thin and some of the chocolate chips sank to the bottom. I think regular sized one would have worked much better. I will definitely make these again for a healthy chocolate fix with morning coffee!
Absolutely delicious, just made them and they definitely satisfy muffin cravings. (I don’t have instant coffee so I just put a shot of espresso in. Worked great and they turned out awesome)
Hi, is it possible to use a piping bang and fill the centre with strawberry jam, or would that make them crumble?
I would love to try this recipe, the muffins look gorgeous!
I tried it with a little twist and it was a hit with my flatmates, 3 muffins disappeared just as I got them out of the oven!
Since I was desperate for that strawberry cream flavour I replaced the chocolate chips with strawberry cream-filled chocolate pieces. I placed half a piece it in the middle of the batter in the muffin cup and once the muffins were done, the centre was oozing strawberry cream and chocolate!
Thank you so much for this healthy take on chocolate muffins, they’re a game-changer😋
Hello,
I would like to bake your lovely muffins & I’ve bought all the ingredients.
What are the measurements in grams if I use a weighing scales please ?
These are the best healthy chocolate muffins I’ve ever made! It’s now my go to recipe for after school treats and my kids who love sweets happily eat these! Perfect every time! Thank you!
I would do no stars if I could. They turned out flat and dense with a terrible flavour – followed recipe to a tee! Is it missing baking powder??? So sad to waste so many ingredients.
I’m sorry to hear that you had trouble with the recipe Beki. When it comes to muffins and breads, overmixing will cause them to be dense. The recipe is not missing baking powder, I would check the baking soda. They could be flat due to that. Myself (and others) have enjoyed the muffins, so I wished they would of been a hit for you too.
Amazing recipe! I made no real changes other than using AP flour because I didn’t have any whole wheat, and I used half honey and half maple syrup. They turned out chocolatey and moist, and even my super picky 3 year old loved them, which is always a win in my book. Anyone on the fence — make these, you won’t be sorry!
So surprised by how tasty the muffins actually are. I used regular white flour and no espresso as I didn’t have the ingredients for the while original recipe, but I’m really happy with how they turned out. So delicious!
I have been making these muffins for my kindergartner to take for snack. Made these so many times I don’t even need the recipe. They are so good! Today I didn’t realize we were out of the chocolate chips and my daughter said let’s try M&Ms. We tried, they stuck to the pan and didn’t work. Oh well, they still taste great!
These muffins are perfectly delicious, I cannot thank you enough Erin for sharing your recipe!!
In spite of these ingredient substitutions, they turned out moist, fluffy and extremely chocolatey:
I used whole wheat flour, regular yogourt, and maple syrup instead of honey.
We ate them for dessert. But eat them anytime, definitely !!
These were really yummy! I’m a lazy baker and don’t bother letting things come to room temp, so the eggs and milk were cold and the butter was warm from melting. They still turned out great! Thank you!
These were so good we ate half a batch in 1 day! And they have such good ingredients that we didn’t even have to feel guilty about it! I substituted 1/4 cup applesauce + 1/2 tsp baking powder for 1 of the eggs, and we used Giradelli dark chocolate chunks. They turned out so moist and yummy. I might do a 1/2 tsp more of baking powder next time to try to get a little more rise. ;)
Hi! I can’t eat honey and syrups, so I tried with a few drops of sucralose instead and without instant coffee, and they turned out amazing! As an insulin-resistant person, I really missed muffins and soft cakes so I am so happy I can now have these wholewheat muffins from time to time, they definitely don’t make you feel like you’re compromising on the taste :) thank you!!
Love this recipe. One note for those who would forego the instant espresso powder due to caffeine concerns. In my case, my grandchildren are very young and I didn’t want them to have the caffeine. I bought decaf instant espresso powder on Amazon and now use it all the time when I make chocolate desserts. It’s great stuff!
Hi Leslie! While I have not tested mini muffins myself with this recipe, I do know mini muffins typically cook in about 12 minutes. If you decide to experiment, I’d love to know how it goes!
I LOOOOOOOVE! They came out so tasty and fluffy! It’s as sweet as it should be. I’m obsessed with this recipe! I used low fat cow milk, olive oil, full fat Greek yogurt, honey and I didn’t vanilla extract and espresso powder cause I didn’t have them but they came out so perfectly! It’s also so easy to make despite having many ingredients I only used 2 bowls, 2 spoons and one cup! Sooo easy! I ate 5 of them in a couple hours! Thank you for the recipe and congrats!
Terrible. Muffins didn’t rise. I have a feeling I fell into the trap of making their recipe twice as it’s what comes up first with good reviews on google YET the same thing happened!! But only good reviews are posted? I’m so disappointed and what a waste of ingredients!
I’m sorry to hear you had trouble with the recipe, Becky. There are a few reason why muffins won’t rise. Over-mixing the batter, old, expired, or insufficient baking soda, the oven not heating properly or not filling the muffin tins properly. It’s really hard for me to know exactly what went wrong without being in the kitchen with you. Also we allow all kind of comments to be posted on our site. For this particular recipe you don’t find a lot of negative reviews because there haven’t been any that said their muffins didn’t rise. Hope this helps!
A great not-too-sweet muffin, great for guiltless breakfast or snack! Didn’t have espresso powder but think that would have made them even better! Added some quick oats I needed to use up and turned out great.
Just made these today and they turned out scrumptious! Very moist and flavourful with just the right amount of sweetness. My husband had one bite and said, “Wow, this is so decadent!” My preschooler requested more after I gave him a piece. These are a hit. Thank you for the wonderful recipe. Love the addition of Greek yogurt for some extra protein!
So moist and chocolatey! They didn’t taste like “healthy” muffins. I purposely over filled them to make eight huge bakery looking muffins. Baked for 18 minutes and they rose beautifully. Thanks for the recipe will definitely be my go to from now on :)
Can’t fault this recipe. A friend made these and brought one for me to try. I ended up making two batches in a day. They are that good. My kids love them. I’ve tried quite a few muffin recipes and a lot of the time they turn out quite dry. This recipe was not like the others. A keeper!!!
I used whole wheat flour, applesauce instead of yogurt, and extra virgin olive oil and maple syrup instead of honey. I tripled the recipe. I must have made them too big because I got 30 muffins instead of 36. But thats ok. They are nice size for breakfast. 2nd time making them. They are so yummy!!! Nice and fluffy!! Everyone in my family likes them.
These are super. I make these substitutions: swap the honey/maple syrup for 1/2 cup of stevia maple flavored syrup. Also add a 1/2 teaspoon of stevia granulated. Lowers the glycemic index hit a bit, I think?
I have been trying out different muffin recipes that are healthy, to keep in the freezer on mornings that I don’t really feel like making anything, or if I just randomly crave a muffin.
These turned out amazing! I used cacao powder instead of cocoa. I loved the slight hint of cinnamon in these too! Will be making this regularly :) I bet some dried cherries or nuts would be nice to add in as well.
Hi Erin, thank you so much for this recipe!! To be honest I almost made it every week since spring this year 😆 sometimes I used all purposed flour when I ran out of whole wheat flour and I didn‘t use espresso since it was made for my almost 3 years old and for her friend too. She‘s so obsessed with this muffins! I also use 1/2 tsp baking soda + 1 tsp baking powder (it’s just I always have this amount of mix for any muffins that I made) and it was always turned out perfectly fluffy and moist. Once again thank you so much! It‘s really a hit in our home!! ❤️
I’m so confused Sophie, because I see it on my end. The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!
Followed the recipe pretty closely. Used regular salt and 1% milk. And low fat Greek yogurt. I liked the espresso addition. Definitely adds a twist. I think next time I might add just a little more honey than what’s called for. I like them a little sweeter. These are tasty.
These are amazing! I’m making them for the second time now- I used both honey and agave syrup because I was almost out of honey, and didn’t have espresso powder so I left it out. Thank you for such a good, healthy recipe!
Okay, these are really delicious. I had doubts they would be because I’m not a fan of whole wheat but I have a bunch and other ingredients I needed to use. I used maple syrup for sweetener AND the suggestion of pumpkin. There was a bunch of canned organic pumpkin clearanced and I just knew I could use it for something. You wouldn’t even know! It’s moist and a bit chewy, I imagine because it’s whole wheat. I did use some extra chocolate chips because that’s what I had left over. This will be a keeper recipe for me!
Very very good! Very versatile.
Easy to substitute and adapt to additions you may want, which is my favorite kind of recipe because I love to make it my own. I always have baby purée and cereal around and I like to add those for the extra iron for my toddlers. Thank you for the perfect base it’s very very moist and the perfect amount of sweet.
These are good, I used apple sauce instead of yogurt. However I think next time maybe reduce the honey to 1/4 cup. They tasted good but I could taste the honey and maybe add a bit more espresso powder a bit. Overall I would make these again
Sooo delicious!! I used whole wheat flour and they still turned out great. I’ll definitely be making these again, maybe with less chocolate chips next time :)
I made these today with coconut milk yogurt, avocado oil, vanilla unsweetened oat milk, and maple syrup. They were fantastic. Super fluffy, moist, flavorful. I forgot the decorative chips on top but I didn’t miss them much. My kiddo ate 2. Thank you!!
I made these last night and I plan to make them again. I love the flavor and the texture…it’s like biting into a cloud of chololate goodness.
I used unbleached white flour as I don’t have any white whole wheat. I had to bake them for almost 30 minutes but I’m wondering if that’s because the flour I used was less dense than the white whole wheat. I substituted applesauce for the oil and used maple syrup as the sweetener and I used Ghiradelli’s dutch process cocoa powder as well as their miniature chocolate semisweet chips.
I the future I’m going to experiment by adding some peanut powder or another protein powder. I also think orange flavoring would be delightful in this.
Thank you for sharing and raising the chocolate muffin recipe bar.
Honestly and sadly, this was not my favorite recipe. It definitely tastes healthy. My batter was pretty runny as well. I baked one quickly and could tell it was too liquid. I added more flour, a touch more maple syrup, and a bit more baking soda. It came out better, more solid/cooked. But still..wouldn’t use this recipe in the future. So sad, I really wanted it to work
I’m sorry to hear that you had trouble with the recipe, Shelly. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I tried a few other recipes and this was by far my favorite. They turned out perfect every time and both of my kids love them and they are a lot healthier than the store-bought kind.
love these! I swap the oil with an equal amount of applesauce and they’re still really good. If I wanted to make them just chocolate chip, do you think I could swap the cocoa powder for an equal amount of flour?
Glad the applesauce worked! I haven’t tested it making the swap of cocoa powder for an equal amount of flour but if you decide to experiment, I’d love to know how it goes!
Glad you enjoyed it, KL! I’m not sure but I’d start with your baking soda to make sure it’s fresh, then secondly, you want to make sure you don’t overmix. Hope this helps!
These came out very well! I halved the recipe and made mini muffins for my five year old. Used goat milk yogurt, instead of Greek because that’s what we eat and applesauce instead of any oil. Just one big chocolate chip on top and it was the perfect amount of sweetness. I wouldn’t necessarily say they are healthy, but it is nice to avoid processed sugar!
This recipe was genuinely really good. I used maple syrup, put in some spinach powder and used regular ww flour. I used 120g flour at first and did end up needing that extra 2 tbsp. The batter was still wet so I was a little worried, but came out perfectly. I only used 1/4 cup chocolate chips but next time will use full 1/2 as it really wasn’t very sweet (not a bad thing!). We’ve eaten through more than half in one day.
I’m sorry to hear that you had trouble with the recipe, Bella. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I was a bit sceptical about this recipe, with the use of natural ingredients, no sugar etc. but OMG!! they were delicious, very light and not too sweet. I can see why people love this recipe soooo much!!
Best ever, this recipe is a keeper!!
We absolutely loved the muffins! They were awesome and I will make them again.
I used whole milk as that was what I had on hand. Substituted applesauce for canola oil. And used 1/4 cup honey and 1/4 maple syrup.
The batter did seem a bit runny so I added 3 additional tablespoons of flour. We live at 7000 ft elevation so that could be why. I did not make any of the other typical adjustments for elevation.
I made 18 smaller muffins instead of the 12 that the recipe suggested. Used silicon baking cups.
Also to freeze, after they were completely cool I put the muffins on a cookie sheet and put them in the freezer. When completely frozen (about 6-hours), I put the muffins in a ziplock bag then back in to the freezer.
I love your Well Plated Cookbook. My husband calls it my coffee table cookbook because I never put it away. So many excellent recipes. Thank you!
OH my word!!!!!!!!!!!!!!!!!!!!!!!!
I have been looking for a chocolate muffin recipe
THIS looks like it
I already have an AWARD winning bran muffin recipe that has
won ribbons at Calif State Fair and Oregon State Fair
and American Dairy Association
Absolutely nothing dried out and unappetizing about them ;-). . .
THIS will do the trick for my chocolate need
These muffins are delicious!! I made them like the recipe but I did use maple syrup. I will be making them a whole lot. Thanks so much for this new breakfast muffin that I love!!
I’m sorry to hear the recipe wasn’t to your taste, Joy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Excellent, without all the fat and sugar usually in sweet treats. I used 1/4 cup of maple syrup and 12 drops of liquid stevia. Perfect sweetness level.
Thank you!
YUM. I have been trying hard to fit protein into my life while also combating my insane sweet cravings – I think your recipe has got me there! I made a slight modification: I subbed 1/4 cup and 2 tablespoons of flour with vanilla protein powder, and added an extra glug of vanilla. These turned out so well, I am shocked!!! Feels 100% decadent.
I’ve been making these muffins most weeks for several years now! Sorry it’s taken so long to leave a review, haha. Thank you so much for the delicious (and slightly nutritious) recipe. My kids love them – I do too!
Hi Phyllis! I haven’t attempted to make this recipe into bread but we do have a chocolate banana bread: https://www.wellplated.com/chocolate-banana-bread/ If you do experiment with the muffins, let us know how it goes!
These muffins are divine. They’re more cake like than denser muffins but the cake is soooo lovely and light and fluffy. They don’t taste healthy at all. This has definitely got to be one of the best recipes be tried.
Delicious! I only had dark chocolate chips so I think semi sweet would have added a touch more sweetness. This is definitely not a super sugary recipe, which is exactly what I wanted. The texture is perfection and even my sweet-addicted kids devoured them! This recipe is a keeper!
You should use baking powder not baking soda using baking soda turns it into more of a cake like texter with is not what I’m looking for when I look up muffin recipes if I wanted cupcakes I would have looked up cupcakes
I’m sorry to hear the recipe wasn’t to your liking, Lisa. As stated in the beginning of the blog post these muffins are brownie-like, so not your standard coffee shop muffin. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I’m sorry to hear the recipe wasn’t to your liking, Lisa. As stated in the beginning of the blog post these muffins are brownie-like, so not your standard coffee shop muffin. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The flavor was good, but the cooking temp and cooking time were not accurate for me at all. They ended up being in the oven over 45 minutes and for the last ten minutes I had to bump the temp up to 375. I was worried when the batter was so wet… I added an extra 1/3c of flour and it was still extremely wet.
Once they were finally cooked, they were delicious, but just a lot of issues getting them thoroughly cooked.
I’m sorry to hear you had trouble with the recipe, Macy but glad you were still able to enjoy them. I would refrain from adding more flour to them, as that was not intended with the original recipe, so not sure how that would affect the baking time. Also all ovens are different so mine must just run hotter than yours.
This was a good recipe! I subbed plain yogurt for Greek yogurt and dark chocolate chips for the semi-sweet. I baked the muffins for 5 minutes longer than the recipe stated. They were very good, will make again :)
I always substitute half the amount of flour with oats for more fibre. And I used 1/4 cup of coconut sugar and 1/4 cup of maple syrup. I added a whole grated apple for added sweetness. It worked beautifully. would make this recipe again.
These are awesome! Made a few tweaks. I used wholemeal self raising flour, baking powder, whole milk, full fat greek yoghurt and used coconut oil. Such a great recipe. Cooked in 20 minutes. Probably the best muffins cupcake (whatever you want to call them) I’ve ever made. Both me and hubby very pleased. Thanks for this recipe!
The family have given these muffins their thumbs up!! Absolutely delicious and so super moist. We are chocolate lovers so this reciepe is perfect, only adjustment we made was using dark chocolate chips.
My muffins did fall, but I suspect it was because I didn’t take them out of the hot muffin tin early enough to cool after baking (as we were eating dinner at the time). This reciepe will definitely be made on repeat!
I substituted regular yogurt for the Greek Yogurt and instead of adding the 2 tablespoons of white whole wheat flour, I used bread flour instead (just for the 2 tablespoons.) I love that this uses honey and whole wheat flour. I think I’ll be coming back to this recipe again and again.
Recipe was easy and turned out wonderfully – loved by both my four and seven-year olds. My batter had a good consistency (almost like a thick pancake batter) and took between 18-20 min at 325 using mini muffin pans. My husband also loved the muffins and asked for me to add it to our recipe box where only our “keeper” recipes go.
Great recipe! My kids thought they were great, my son says they taste like brownie cupcakes! I kept them in the oven for an extra 5. Thank you for the recipe 🥰
Hi, I had a question. I was wondering if I could sub the whole wheat flour for oat flour to make it gluten free? Or would the resulting bake be too dry? I was also wondering if you thought adding a 1/4 cup of nut butter would be alright? I am hoping to slightly increase the protein value for my grandmother who has dementia, she likes sweets and I want to make sure she’s eating enough fiber and protein.
Hi Jessie, I actually haven’t tried either of these substitutions so it would be hard for me to say for sure how it will turn out. I checked the comments and didn’t get any feedback from any other readers either. So it would be something you’d have to experiment with. If you decide to, let us know how it goes. Also check out our high protein recipes, you’d might find something there that fits the bill! https://www.wellplated.com/category/recipes-by-diet/high-protein/ Hope this helps!
I made this today & think it is delicious. I used wholemeal flour (it is more common in my country), full cream milk, plain greek yogurt, melted butter & dark chocolate chips. I made 12 servings as suggested in the recipe but i might increase the serving size for each muffin the next time i bake this as i want it to be big & full. The only issue i had was the bottom of the muffin sticks too much to the liner (i use baking paper). I’m not really sure what is the reason. Did i overbake the muffins? I baked the muffins at 425° for 5 minutes & 350° for 17 minutes. Total baking time was 22 minutes.
So glad to hear you enjoyed them, Jiha. Not sure why it sticks to the liners, maybe try a different liner or spray it ( I know not idea but it might work). Hope this helps!
These are delicious! I have made them before and they fell so this time I decided to bake them at 400 degrees for five minutes and then without taking them out lower the temperature to 325 and bake for 10 more minutes. They were perfectly high and moist! I also added four tbsp of chocolate collagen powder so I upped the milk too
Great. Recipe but wondering how can I make them more moist also how do you prevent the mixture sticking to paper cup when cooked? . Wonder if I overcooked as they weren’t ready at all at 22 mins so left another ten mins but not sure what the perfect time was then
I used dates to add extra sweetness instead of choc chips and half oat flour to boost fiber content and added baking powder which helped them rise more
Hi Natasha, I’ve not had this issue with the written recipe, also I like using parchment paper liners. They are the best! Also the changes made to the recipe will change the end result.
I have been trying all sorts of whole wheat/no sugar recipes to find healthier alternatives to our beloved baked goods for my family. This muffin recipe is one of our favs. I used locally milled whole wheat flour (~165g), melted butter and maple syrup plus chopped dark chocolate. These hit all the chocolate notes (100% agree that instant espresso powder is crucial with chocolate) and sweet spots while staying light. Will definitely be making these on the regular!
They taste completely unhealthy in the best way possible lol a lot of healthier muffin recipes don’t taste like the real thing but these taste nicer than the chocolate muffins I used to get at the market. Love them! Such an easy recipe too.
This recipe is a hit in my household. I have made it countless times now and turns out perfect every time. My kids love it and so do I! Thanks for sharing such a tasty recipe that is also healthy.
These muffins turned out great! Made them as written, using avocado oil and honey and at 350 degrees for 17 minutes. My daughter loves the treat in her lunch and I feel good about the ingredients. Win!
We LOVE this recipe! It’s become a regular for us. I use whole spelt flour, non-dairy yogurt, olive oil and maple syrup as substitutes. Turns out great!
A fun tip if you have kids: Bake the entire recipe in a round cake pan (8 or 9 inch), but leave out the chocolate chips during baking. When it’s done, remove from the oven and top with the chocolate chips and smooth them around the top of the cake when melted, like frosting. It then seems like gooey, chocolate cake is for breakfast! 😉
Delicious! I added 4 tbsp chia seeds + more milk and coco powder. Also swapped choco chips with chopped nuts and a tiny bit of oats. Going to be making these weekly! Thank you for this wonderful recipe.
This recipe was so good and I will defiantly be making this again. (I forgot to add extra chocolate chips) and so I wish there was a little more included in the recipe.
Great recipe! I’ve tried other healthy recipes and the texture has been off. This one has great flavor and is very moist. Will definitely keep this one!
I realized I didn’t have enough eggs so I used half a cup of unsweetened apple sauce instead. Worked like a charm! So that’s another way to veganize them too!
(Notes for anyone else trying—I didn’t use espesso powder and did use extra virgin olive oil instead of canola oil, don’t know if using espresso powder and canola oil would interfere with the apple sauce in any way)
Thanks for a delicious *and adaptable* recipe, Erin!
Hi Stephanie, yes! Anytime you see it written “white whole wheat flour” you can substitute with all-purpose flour or an 1:1 gluten free flour. Hope this helps!
I have made these twice now. The flavor is amazing, but they sink in the middle when I take them out of the oven.i used almond flour, would that make a difference?
Hi Judith, we’ve not tested these with almond flour but that is likely the cause. When using oat flour this is what we recommend and since it is interchangeable with almond flour I’d start here: “Swap one-fourth of the amount of white whole wheat flour with the same amount of oat flour.” Let us know how it goes!
I made these into mini muffins & swapped the chocolate chips for a chopped up dairy milk bar (1/2 of the chocolate called for) and they are SO delicious. Made 30 yummy mini muffins.
I swapped cinnamon applesauce for the yogurt and made a combo of dark chocolate chips and peanut butter chips. I also did 1/4 c of oat flour and 3/4 AP flour in place of WW flour. They came out excellent. They have a great texture and are not too sweet. Thank you!
WOW!!!!! These are amazing. So moist and chocolatey, yummmmm. Here are the substitutions I used: I used zero sugar chobani vanilla yogurt, zero sugar maple syrup, coconut oil, unsweetened vanilla oat milk, and all purpose flour, and they came out so good. They taste like regular chocolate muffins, you would never know it doesn’t have any added sugar! You can def leave out the choc chips if you wanted it to be even more healthy 😊
Delicious! They taste so good. Very moist and yummy. I doubled the recipe and used extra yogurt instead of oil. I baked them for 20 minutes. Perfection! Will be making again.
This is our family’s go-to chocolate muffin recipe. Not only do we love the simple, clean ingredients, but the texture is perfect, sweetness level just right. Do not skip the espresso powder! Game changer in terms of rich, chocolately flavor. Thank you Erin!
Very chocolatey and not too sweet. Perfect for a muffin! Moist. I may try omitting the extra 2 T of flour. I used whole wheat flour, skim milk, maple syrup and vanilla Greek yogurt because that’s what I had. Skipped expresso powder because I didn’t have any. 🙃
I just made these for Sunday brunch and they turned out perfectly. The only changes I made were to use regular whole wheat flour, fat-free, lactose-free milk (FairLife for extra protein), and increased the cocoa to 1/2 cup because I wanted them extra chocolatey. What I love about these is that they’re not too sweet. (If you want them sweeter, you could always use milk chocolate chips rather than the semi-sweet). They were perfect with a glass of cold milk! Thanks for this yummy recipe, Erin!
Hi Tac, thank you for reaching out about this! Per your request, I’ve added you to my email list, so you should start receiving my new recipes. You will be able to unsubscribe and control your subscription preferences from the emails as needed.
Hi Alexandra, I enjoy muffins like this as a treat every now and then! If you’d like to find a recipe with less sugar, you can check out my full list of healthy dessert recipes on my website.
Hi Erin,
I saw this recipe and I decided to make them immediately because they looked so good! They turned out perfect, so cute! I didn’t use Greek yogurt and it still worked, I just added a little bit of extra flour and extra milk. Thank you so much for the recipe!!
Hi Chris, I enjoy muffins like this as a treat every now and then! If you’d like to find a recipe without honey and chocolate chips, you can check out my full list of healthy dessert recipes on my website.
Honey, especially high quality honey, has many health benefits. Honey is rich in antioxidants which can reduce cholesterol, lower blood pressure & triglycerides and reduce the risk of heart disease. It is also a much better alternative than refined sugar. Yes honey is high sugar and calories, but in moderation for a healthier sweet treat, why not? Chocolate also has health benefits, dark chocolate even more so. So you could use dark chocolate chips instead.
Hi Kiki, yes these should bake at 325 degrees F. I’m sorry you had trouble with this recipe! It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I hope you were still able to enjoy the muffins!
Hi Christine! Because these muffins are very moist, a lower temperature with a longer bake time ensures even cooking. They are also naturally sweetened, and natural sweeteners like honey caramelize very quickly in the oven, so I used a lower temperature to keep the muffins from becoming too dark. I hope you enjoy the recipe if you try it!
Simple , tasty, and no refined sugar. I used whole wheat flour, and it worked fine, but I might add more chocolate chips next time. Decent healthier recipe. Thanks for sharing it.
Amazing ? Moist and perfectly chocolaty! I didn’t have espresso powder but they are still delicious. I decreased the honey to 1/3 c and found it sweet enough :) Thanks for ANOTHER homerun!
These were so good! I didn’t have honey so I used a little white sugar :(. Next time I’ll use extra ripe bananas and add a little more flour instead. Maybe I’ll hide some carrots and zucchini too hehe
These turned out great! Some substitutions I made (based on what I had available) – I used the same amount of all-purpose white flour, used apple sauce instead of yogurt and used coconut oil. Cooking time at 325 for me was 23 minutes. My 18 month is almost done his first one and my 3 year old just ran to the kitchen for her second. Delicious! Thanks for a great recipe to add to our regulars :) I don’t think this batch will last past today lol
Just wanted to comment that I am trying to use your recipe on my phone and the video pop up keeps blocking the page. When I try to click the “x” it exits the video but then auto-clicks the search bar… And redirects me. I have tried probably 5 times now and am fed up. Your recipes look great, but the video issue is going to keep me from actually using any of them.
Hi Liz, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!
We didn’t have all the necessary stuff, so we had to make do without a muffins tin and chocolate chips (I chopped up a bar of dark chocolate instead), but the recipe is so good! The chocolate flavour is so rich and the while they were baking they smelled so yummy. I’ll definitely make these again
This is sooooooo gooood. I did a little less honey (1/3 cup) and whole wheat flour. I also found that they cooked in about 16-17 minutes. Thanks so much!
It was absolutely delicious! I used coconut oil and applesauce instead of canola oil and Greek yogurt. It was super fluffy and really yummy!! Thank you for the recipe!
I made these today and am OBSESSED. I’m a chocoholic so having these as a healthier treat is amazing!! Just wondering, if I were to freeze them how long should I put them in the oven and at what temperature?
I’m so pleased that you enjoyed these, Grace! I typically let my muffins thaw first, and then I rewarm them gently in the microwave. While I haven’t tried rewarming them in the oven, you could try using a low temperature and checking them frequently until they’re warmed through. I hope this helps!
I made these twice with mascarpone cheese instead of Greek yogurt because that’s all I had at the time, and they turned out great. I just tried making them again this time with Greek yogurt, and all my chocolate chips sunk to the bottom during baking! I had even sprinkled some on the tops of all the muffins, but they all sunk down. I can’t figure what went wrong since it doesn’t sound like anyone else has had this problem. I used coconut oil instead of canola, but I had done that for the first two batches, too.
I’m so happy that you’ve enjoyed these muffins, Rachel! Thank you for leaving this kind review! I’m sorry to hear that you had trouble with the latest batch. Next time, you could try tossing your chocolate chips with a little bit of flour before adding them to the muffin batter. This should help keep them from sinking.
Hi Tiffany! Unfortunately, I wouldn’t recommend this swap, as honey is more liquid than mashed banana and is sweeter also. You might enjoy these Chocolate Banana Muffins instead, which are already tested for mashed banana. I hope this helps!
Thanks for this recipe, I made them for my son’s fifth birthday. It was a very forgiving recipe, as I used whole wheat pastry flour and only 1/4 cup of coconut syrup plus a dash of stevia for the sweetness. I also left out the chocolate and used plain yogurt (not Greek). They turned out great for us, and the kids loved them. :)
Hi Erin, thanks so much for sharing this great recipe!
I used Chobani Fit Vanilla yoghurt for extra protein, and left out the choc chips to keep them refined sugar free.
I added a teaspoon of Morlife Kids Superfoods and greens for extra nutrition. I reduced the espresso to 1/4 tspn.
I made them in regular muffin tins (20 mins in oven ) and mini (which only took about 15 mins to bake).
I love these! They are so moist and fluffy!! I did make a couple changes to increase their healthiness. I left out the chocolate chips and oil, and increased the yogurt to 1 cup. They aren’t super sweet (more like dark chocolate), but they are really moist, light, and fluffy!
i made it without the chocolate chips to make it a bit healthier it was amazing thank you!!!so much i used this recipe to get my family excited about whole wheat that food can be whole wheat and taste good it worked
Hi Jen! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you want to use almond flour, I recommend trying one of these almond flour recipes. I hope this helps!
These are EXCELLENT! I’m pregnant and trying to only eat foods with good nutritional value to make sure I’m getting plenty of protein, fiber, and calcium, so these fit that bill perfectly. I always dislike when reviewers change the recipe too much, but want to share my pregnant lady tweaks that worked for me: I didn’t have any honey/syrup so I subbed 1/4 cup sugar, added 1/4 cup of ground chia seeds and 1/2 cup chopped walnuts for some extra fiber and omega-3s, and omitted the espresso and chocolate chips inside (topped each with a few ?), and they were still intensely chocolate-y and delicious and baked up beautifully in 18 minutes.
Will absolutely make this recipe again! Thank you for sharing it. ?
These were delicious! Very moist and fluffy. I used baking powder (by mistake) coconut oil and whole milk but everything else was as you recommended. My daughter felt they were not sweet enough so I may use agave or sugar next time but overall they were something the whole family enjoyed and they were easy to make.
Based on our dietary restrictions and what I had on hand, I used 3/4 oat flour and 1/4 cup white flour, omitted processed oil and replaced it with equal amount of extra milk, used unsweetened almond milk for the milk, used almond milk based yogurt instead of the greek, and used maple syrup. The batter was very thin, not at all like the picture, so I added extra oat flour. It was still a little on the thin side but went ahead and baked them thinking it was going to be a failure but to my surprise they turned out amazing. Next time I will omit the processed oil without adding extra milk or sub with apple sauce. I also want to try using flax eggs. I think this is a very forgiving and delicious recipe.
Hi I’m making these bad boys right now in the oven and cannot wait to try them. I’m making them into mini muffins and used a couple substitutions that will hopefully work out! First I halved the chocolate chips and added a 1/4 cup mini marshmallows (my toddler has had a rough day and I thought I could surprise him with a healthy-ish version of hot cocoa meets a muffin when he washes from his nap). Then instead of milk i used a black decaf coffee, I also onlyUsed 1/3 cup honey/maple syrup because I’m adding those sweet marshmallows in, instead of whole wheat pastry flour all I had was regular whole wheat flour, and I didn’t have any vanilla left but I have a unsweetened vanilla greek yogurt so o threw that in! Omitted the cinnamon because even though I love cinnamon and I love chocolate (especially extra dark chocolate ) I hate the two together.
These are great! My 5 year old just helped me make them and he was licking the bowl happily after we poured the batter in the muffin tins. A couple changes we made: we used flax eggs, 1/3 cup honey, no chocolate chips, and no espresso powder. My kids (and I) are loving these! Great treat. Thanks!
My kids look forward to these so much during these c/homeschooling times, love that these are healthier than the standard chocolate muffin and very simple/straightforward to make and freeze for the busy weekday mornings! Thanks so much!
I’ve made this recipe at least a dozen times! In my house, we have a billion different food restrictions, so we have to be very careful with what we eat which makes finding a sweet treat almost impossible. These muffins work amazingly for breakfast, a snack, or even a dessert! They are also quick and easy to make with ingredients that you’d find in almost every home. I can’t rate this recipe high enough.
These turned out wonderful. I used whole wheat and I usually hate the taste of whole wheat in my sweet bakes. They were nice and crumbly and while I’m preggy and the doctor has strictly kept me off white sugar I loved these. I substituted maple syrup for jaggery. My daughter who does eat cake ate 2 of them!
I made these exactly how the recipe said except that I replaced greek yogurt with the regular yogurt as i didn’t have greek yogurt at home. I expected them to be little dense as it’s made from whole wheat flour. But, these are THE BEST WHOLE WHEAT MUFFINS I ever made. They come out perfect. Thanks for the wonderful recipe!
Haven’t made the recipe yet. Just received my new silicone mini muffin pans. Going to substitute ORGANIC AGAVE SYRUP which is a low glycemic sugar. It’s not an artificial sweetener so there will be no odd aftertaste. Will probably have to shorten baking time. Looks like a good basic recipe to work from.
I was looking fwd to making these, but my attempt took much longer than 18-22 mins almost double that time? I’m wondering whether 325F was a too low heat? I’ve usually only made cupcakes at 375F -400F heat. Needless to say my cupcakes came out really stodgy, not very nice which was abit disappointing.
Hi Penelope! Because these muffins are very moist, a lower temperature with a longer bake time ensures even cooking. They are also naturally sweetened, and natural sweeteners like honey caramelize very quickly in the oven, so I used a lower temperature to keep the muffins from becoming too dark. I’m sorry you had trouble with them!
THESE ARE AMAZING! Coconut oil, did less maple because I used a flavored banana yogurt that my son wouldn’t eat just to use up. SO GOOD! Making this again.
Great recipe. I used all regular flour. Replaced the canola oil with 2T applesauce and 2T Hershey’s syrup. I used Sweet potato puree in place of the yogurt. I used1 egg and 3tablespoon black coffee for the second egg. Only 4T cocoa. Good texture. A great recipe.
Thank you Erin, these muffins are amazing! My kid loved them. I only had a little bit of problem because the printable recipe says to fill the cups 2/3 and the directions section says almost to the top, I struggle with decision making lol. But turns out there was only enough mixture for going 2/3 of the cup. Loved them anyway.
I just found this recipe and I really want to try it. Unfortunately, I can’t get White Whole Wheat Flour anywhere (in UK). Can I use wholemeal flour or plain white flour instead?
Erin I just made these and two are gone! I’m eyeballing another one! These are not too sweet but sweet enough. I can see these being a redo but in moderation. My love of chocolate runs deep…if I could just stop at one or 2 or 3… LOL. My boys love their cookbooks as I do:). Thank you for making every day life so much easier ❤️
Hi Kristen! I’ve never tried these as mini muffins, so I don’t have any specific time recommendations. You’ll definitely want to check them early and often to ensure they don’t overcook. I hope you enjoy them!
We made these muffins yesterday, only change – used brown sugar instead of honey and used same amount of whole wheat flour (Indian Atta) instead of white flour. Still we got soft n yummy muffins, with 0% AP flour.
Thank you Erin for sharing this recipe, will be making again.
Hello! This recipe gets 10/5 stars because it’s AMAZING. I’ve been having some health issues and I hate eating breakfast so I was hoping these would taste good and they were
P E R F E C T. I really recommend trying it. 10/10 *chef’s kiss*
I just made these muffins for breakfast. I added pecans, used olive oil and used mandarin orange Greek yogurt. I just loved them. They are so good they take the place of my chocolate cake craving and much healthier.
I had to make a couple changes—replaced the Greek yogurt with vanilla and then added half honey and half regular maple syrup—and they tasted amazing! Super moist and rich, looked just like the photo, and made more than enough for everyone to have the seconds they wanted. Definitely will make again. Thanks for the recipe!
Thank you Erin! I made these for my freezer the other day so we can just grab on the go…let’s just say they never actually made it into the freezer they were that good!!! So whipping up another batch now!! I used applesauce instead of yogurt because I didn’t have yogurt at the moment, I can’t compare the 2 but they were insanely moist and delicious!!! Making them again with applesauce :)
Hi Ruth, you will always find the measurements in the recipe card listed in the post. There is a jump to recipe button at the top to get you there quicker! Thanks!
This is an awesome healthy recipe which was a hit with everyone. The kids loved it. Just wondering, as a variation on this recipe, will it work if I substitute half a banana for each egg used and then it turns into a banana chocolate muffin (without eggs)? And cut back on the honey to adjust the sweetness? How much honey do you think will work to give the same result? thanks alot.
Hi Grace! I’ve not tried cutting back on the honey, so you would be experimenting. I’ve had other readers cut back on the amount with success. For the banana swap, I haven’t tried that either so I am really not able to say if it would work or not. If you try it out, let me know it is! Hope that helps!
I just finished baking these today.
I rated 3 stars because they didn’t raise, and the texture wasn’t the best. But the flavor is there! Not as chocolatey as I hoped but I’m glad they are healthier.
Definitely moist, but kind of like a pancake texture than a standard muffin texture.
The recipe only used baking soda, no baking powder, so I imagine that caused them to not raise. Or my baking soda is old.
Hi Lauren! I’m sorry these muffins didn’t turn out as expected. This is the first I’ve heard of these muffins not rising for anyone. It would be really hard to say what went wrong without being in the kitchen with you. Hope you enjoy them if you make them again!
Okay, I am not going to lie, these muffins are to die for! I recently started baking and wanted something healthy yet can also satisfy my sweet tooth. And what do you know, these go right down both categories. I didn’t think these would turn out as good as they did! They were perfectly rich and not too sweet. Even on top of that, I knew that these were a healthier option than downing cookies from my local grocery store. 11/10 I am going to bake these again!
Great and amazing cake! i am addidted for months! and make my relatives too :D
usually making according the recipe, but with:
1. 100% Spelled Flour
2. olive oil
3. unsweeted soy milk, unsweeted soy yogurt/cow greek
and again- it is amazing! and much less make me feel gulity.
Hi K! I haven’t tested this recipe with almond flour. I do know almond flour is a finer grain so it would not be an 1:1 substitution. If you decide to experiment, let me know how it goes!
I’m looking forward to making this recipe. I love the idea of the expresso powder. I often use greek yogurt to up the protein intake. My son is participating in two fall sports. I’m looking to add morre protein to his snacks. Do you think I could sub some of the flour with a chocolate protein powder?
I made these muffins gluten free and dairy free and they were delicious!! Even my picky eater daughter said these were better tasting muffins that the ready made box muffin mix! I used gluten free flour (Krusteaz), oat milk and unfortunately didn’t have any applesauce on hand or expresso powder but STILL they came out delicious and moist. I did add a tablespoon of ground golden flaxseed for extra protein and fiber. Thank you SO much for posting this delicious recipe as we are going to make these every week.
Hi Jamie! I’ve only tested the recipe as written and I really don’t have an experience with a bread machine. If you decide to experiment, let me know how it goes!
Very good recipe. I doubled it and used apple sauce Instead of the oil and used the large silicone muffin cups. Baked them at 325 (like you mentioned in the recipe) for 27 min. They came out super moist and light. I’ve been making muffins for years now with apple sauce Instead of oil. Need to watch the cholesterol.
Great job!!
Hi Cee, great question! It is a flour that you can find in just about any grocery store nowadays. It is is simply made with a different variety of wheat. If you do a Google search you can learn more about it. Hope this helps!
I tried Nuttelex (non dairy butter) and natural coconut yoghurt and they turned out fine. I also used organic raw cacao and good quality 70% dark choc chips. I’m on a non-dairy diet for breastfeeding by newborn so these substitutes worked well.
So moist, bouncy and soft!! However, my greek yogurt was quite tangy so I needed to add 1/4th cup more honey to offset it. I am not a great baker and I am super impressed with how these came out. This is going to be my go-to for chocolate muffins!
Good recipe! Used Xylitol instead of honey which worked perfectly. Not too sweet but pleasantly chocolatey. My four year old Granddaughter was able to help with the recipe, end with the eating!!!
This recipe was fantastic. I was searching for a healthy heavy protein snack for my very picky eater. I thought he would miss all of the sugar and butter from his normal sweet treats. But not at all! I substituted some of the flour for egg protein powder and it still came out great. This recipe is a keeper for my chocolate loving, protein needing boy!
Hi Tina! I’ve only tested this recipe out as written, so I wouldn’t be able to advise if the spelt whole-wheat flour would work. If you decide to experiment, let me know how it goes!
I tried these muffins this afternoon and I have to admit I don’t know where my thoughts were ! I forgot the almond milk, forgot the extra 2 T flour ( used /2 C all purpose and 1/2 C whole wheat) and used regular coffee instant crystals, maple syrup and canola oil. They were still really good ! I can only imagine how delicious they will be if I follow the recipe !! I think I will add some chocolate protein powder next time as one baker suggested. What could go wring???
Very good! Added baking powder for more rise to the muffin. Canola oil is one of the worst products to put in your body – so used coconut oil. Very yummy. Teen boy approved! : )
Holy crap these are amazing!! Made them with my 4 & 2 yr old this morning and they were super easy. Used gluten-free flour, half honey & half maple syrup, lactose-free plain Jogurt & milk, and sunflower oil. Omitted the coffee, because I don’t want crazy hyper littles haha. Baked at 170C for 20 mins (euro ovens don’t have Fahrenheit). Batter was a little runny but they turned out fluffy, not too sweet, VERY chocolatey. Kids loved them and my Mann stole as much batter as he could get lol. Would bake again & highly recommend! Yum yum yum…
I make 24 mini muffins, bake for 20. They are so delicious, and I’ve made them a few times now. Fluffy, tasty, strong chocolate flavor, and just yummy!! And not too sweet. This time I used maple syrup, and I also used half coconut oil and half olive oil (that’s what I had on hand). Oh, and I didn’t have yogurt so I used sour cream this time , other times I’ve used the yogurt.
Loved this so much that I’m making for a third time now. Perfectly satisfied my chocolate craving, and my spouse and 4 year old liked too! We used applesauce instead of honey because we have been trying to reduce sugar intake, and they still came out perfectly. Thanks for the more-healthy-than-cupcakes recipe!
Followed this recipe to a T! Except I wasn’t able to have the chocolate chips rise to the top as they’ve risen in the picture. But these muffins were so very delicious. Oh, I forgot I also used whole wheat flour. And it was still very tasty! Chocolatey, soft, moist muffins. So happy I found this recipe as I’m trying to make healthier baked goods to feel less guilty about eating them up so quickly :-)
Just what I was looking for – an easy delicious chocolate muffin recipe which is also healthy! I used pure maple syrup to sweeten it and reduced it to 1/3 cup, it was the perfect sweetness for me. These will be gone very soon :)
Hi Mary! Nutritional stats are always located at the end of the recipe in the recipe card (unless it is a really old post but this one has it). Hope this helps! Glad you enjoyed it!
Super good recipe my 2 years daughter wanted chocolat muffin for breakfast so I was trying to find a healthy recipe and found yours! Its so moist and delicious. I used whole wheat flour which was perfect and decaf nescafe since i have kids. Thanks for sharing ur recipe !
Hello! I have a muffin tin that holds 6 liners, an this recipe says it makes 12. However, some of the reviews say that it makes 6. How many does it make??
I don’t often take the time to review recipes, but when something this healthy is so ridiculously good, I have to. I am plant based so I (kind of) followed the vegan variation. I used Bob’s Red Mill egg replacer, maple syrup, oat milk, and coconut cream instead of alternative yogurt (I was out). I also didn’t have any espresso powder so I skipped that. These are phenomenal! I will definitely be making them again. Thank you so much for an indulgent treat I don’t have to feel guilty about eating.
AMAZING!!! So fudgy and moist. These might just be my all time favorite chocolate treat! And I am a die hard chocoholic!! I did make some modifications because I am GF and I only had jumbo muffin pans. SO…
I used GF flour 1:1. I used coconut oil to grease (just in case) the muffin pan and baked them 29 minutes. I use a very thin bamboo skewer as a tester. It was slightly underdone at 22 minutes. The last 7 minutes I tented the tops with aluminum foil to prevent burning*. Voila! They are amazing and perfect! *I have a very old double oven stove (small oven on top and a regular size oven on the bottom) and I baked these in the small oven which makes them close to the heating element, hence, I tented them to prevent any burning. Also, with the coconut oil greasing the nonstick pan, all I had to do was twist the muffin in the pan then lift out with a knife. They are very heavy!!! In a jumbo size muffin tin, I filled 5 of them 3/4 full and put water in the 6th. Perfect! Thank you so much for the best recipe ever!!!
These muffins are BOMB! Light, airy, moist & chocolatey…and very forgiving. I’ve made them with all-purpose flour (it was all I had on hand) and again today with whole grain oat flour. I feel quite confident it would work with just about any flour. Spectacular! I use skim milk, stevia chocolate chips and a few dark chocolate chunks as well. Awesome work snack that actually satisfies those afternoon chocolate cravings. Deeeelish!
Absolutely awesome recipe!! I think I accidentally omitted the 1/3 cup of milk, though (baking with a toddler is more challenging than I expected) and they still turned out great! I think this recipe might be foolproof!
WOW!!!!!! THIS IS THE PERFECT PERFECT HEALTHY CHOCOLATE MUFFINS!!! I have to tell you, these muffins get better and better!!! I didn’t have greek yogurt, or any yogurt for that matter, so I looked at your substitution suggestions. I substituted 1 cup unsweetened applesauce for the yogurt. I also wanted low glycemic index. So I substituted coconut flour 1:1 instead of honey or maple syrup. And I always use gluten free flour. ( I use Bob’s Red Mill ) Sprinkled a few mini chips on the top. I made them in jumbo muffin tins 3/4 full. Sprayed with coconut oil. Baked for 25 minutes in 325 oven. BINGO. I didn’t think your original recipe could be improved, but thanks to your suggestions, they are PERFECTLY PERFECT. Please do try this variation. I think you will agree. **** I used a double recipe when I made this; hence, 1 cup applesauce and 1 cup coconut sugar. SORRY.******
ERIN I reread my comment. CORRECTION: I used coconut SUGAR not coconut flour! OH my goodness. I very bad mistake. Please correct this if you can in case somebody tries it! Thank you.
unfortuately, these did not turn out for me. I used dark cocoa powder and I think that was a big mistake. The muffins were slightly bitter, but more had a chemical taste, like from baking powder. iWe threw them all away, I wont try the recip again as the cost of ingredients adds up.
DELICIOUS! I halved the recipe, resulting in 4 muffins(???) but I used evoo and only 3 tbsp of maple syrup instead of 4 and they still turned out so good. Super chewy but soft, love these!
These are SO good. They really do taste like a brownie amd super easy to make. I’m going to try baking them in a donut pan to see how that comes out as another chocolate breakfast option. THANKS SO MUCH!
Hi Maria! I haven’t tested this recipe with almond flour. I do know almond flour is a finer grain so it would not be an 1:1 substitution. If you decide to experiment, let me know how it goes!
Hey! I made them but added an extra egg and white chocolate chips. The white chocolate chips didn’t melt but also took a weird look so I’d skip them next time. When I made them they looked really moist but as soon as I took a bite, I was immediately disappointed. They had no flavor! Nonetheless, I left them covered until the next day because I was too lazy to throw them out. The next day I was washing dishes and I was like “ugh, they look so moist, how can they have zero flavor?!” So I tried another and it tasted EXACTLY like a chocolate muffin should so im not sure what happened (and my boyfriend who tried them the night before and the next day agreed with me). This has never happened to me before. It’s almost like when you make something and when it sits and marinates, it tastes better lol. To this day idk what happened but im convinced it’s related to the almond flour. They were very good, I’d make them again with almond flour and wait to eat them the next day🤣 I’d probably skip the chocolate chips all together bc the muffin was chocolaty enough.
Fantastic recipe! Followed the recipe quite closely: didn’t have Greek yogurt but regular did just fine, and added in several handfuls of blended spinach to get some extra veggies into my toddlers which didn’t affect the taste/texture negatively at all.
Wil definitely make again and sgain!
Delicious! We doubled the recipe and made them allergy safe for us (one dairy and one egg allergy). We used vegetable oil instead of canola (because that was all we had), applesauce in place of the yogurt, unsweetened almond milk and bobs red mill egg replacer for the eggs. We also used only 1/2 cup of maple syrup (in lieu of a full cup for the double batch) and less chocolate chips. They were fantastic and just the right amount of sweet!
This a very good muffin recipe! I like that it really tastes and has the texture of a muffin, not a cake labeled as a muffin. The sweetness level is also perfect. I used whole wheat pastry flour and it gives it a light texture. Followed your recipe as is and saving it to my muffin archives. My kids will be happy with this as “cake” and so will I..
These were so easy and yummy. Honestly, I wasn’t very gentle with the mixing (as per the recipe) and they still turned out great. So happy I could use a healthy recipe for baking with my little girl. Will be using this as my go to again.
I tried the batter raw. mmm yummy. I felt like a kid again. I was licking the bowl clean and all the utensils before putting the dishwasher. I have 3-5 mins left on these chocolate delights.
I’d send you a photo but I don’t like using Instagram. Sorry.
It was great for the first time, but it didn’t rise on the second on third occasion. Taste is good but it didn’t seem to rise and hence densely packed. Any ideas on what went wrong please? Was the wet mixture (before mixing to dry) or wet+dry over mixed? I baked it on a cake pan in a rice cooker (cake mode) instead of muffin tray for the 3 instances. Thanks!
Hi Hazel! I’ve only tested the recipe as is and have no experience in cooking these muffins in a rice cooker so it would be really hard for me to know what went wrong. I’m glad you were able to still enjoy them.
This is an excellent recipe and I bake A LOT! I just ate two – and they are barely cool!! I was so hoping this recipy would not disappoint since I made a double batch and that’s a lot of ingredients! They are not too sweet yet satisfyingly sweet at the same time. The only tweak to the recipe I did was reduce the amount of chocolate chips to almost half (as I do with all recipes that call for chocolate chips!) I also used the maple syrup option rather than honey as I always have that on hand. I’ve bookmarked this recipe and it will get made again and again and again! Thank you!
Found this recipe when looking for a healthy chocolate muffin recipe. I gave it 5 stars as they turned out well but note I had to make substitutions as I didn’t have all the ingredients. I used maple syrup for the sweetener. Substitutions were whole cows milk, sunflower oil, regular yogurt mixed with one scoop of protein powder, and mini chocolate chips. Muffins came out very light and tender. Batter was thin and some of the chocolate chips sank to the bottom. I think regular sized one would have worked much better. I will definitely make these again for a healthy chocolate fix with morning coffee!
Absolutely delicious, just made them and they definitely satisfy muffin cravings. (I don’t have instant coffee so I just put a shot of espresso in. Worked great and they turned out awesome)
Hi, is it possible to use a piping bang and fill the centre with strawberry jam, or would that make them crumble?
I would love to try this recipe, the muffins look gorgeous!
I tried it with a little twist and it was a hit with my flatmates, 3 muffins disappeared just as I got them out of the oven!
Since I was desperate for that strawberry cream flavour I replaced the chocolate chips with strawberry cream-filled chocolate pieces. I placed half a piece it in the middle of the batter in the muffin cup and once the muffins were done, the centre was oozing strawberry cream and chocolate!
Thank you so much for this healthy take on chocolate muffins, they’re a game-changer😋
Hello,
I would like to bake your lovely muffins & I’ve bought all the ingredients.
What are the measurements in grams if I use a weighing scales please ?
These are the best healthy chocolate muffins I’ve ever made! It’s now my go to recipe for after school treats and my kids who love sweets happily eat these! Perfect every time! Thank you!
I would do no stars if I could. They turned out flat and dense with a terrible flavour – followed recipe to a tee! Is it missing baking powder??? So sad to waste so many ingredients.
I’m sorry to hear that you had trouble with the recipe Beki. When it comes to muffins and breads, overmixing will cause them to be dense. The recipe is not missing baking powder, I would check the baking soda. They could be flat due to that. Myself (and others) have enjoyed the muffins, so I wished they would of been a hit for you too.
Amazing recipe! I made no real changes other than using AP flour because I didn’t have any whole wheat, and I used half honey and half maple syrup. They turned out chocolatey and moist, and even my super picky 3 year old loved them, which is always a win in my book. Anyone on the fence — make these, you won’t be sorry!
So surprised by how tasty the muffins actually are. I used regular white flour and no espresso as I didn’t have the ingredients for the while original recipe, but I’m really happy with how they turned out. So delicious!
I have been making these muffins for my kindergartner to take for snack. Made these so many times I don’t even need the recipe. They are so good! Today I didn’t realize we were out of the chocolate chips and my daughter said let’s try M&Ms. We tried, they stuck to the pan and didn’t work. Oh well, they still taste great!
These muffins are perfectly delicious, I cannot thank you enough Erin for sharing your recipe!!
In spite of these ingredient substitutions, they turned out moist, fluffy and extremely chocolatey:
I used whole wheat flour, regular yogourt, and maple syrup instead of honey.
We ate them for dessert. But eat them anytime, definitely !!
These were really yummy! I’m a lazy baker and don’t bother letting things come to room temp, so the eggs and milk were cold and the butter was warm from melting. They still turned out great! Thank you!
These were so good we ate half a batch in 1 day! And they have such good ingredients that we didn’t even have to feel guilty about it! I substituted 1/4 cup applesauce + 1/2 tsp baking powder for 1 of the eggs, and we used Giradelli dark chocolate chunks. They turned out so moist and yummy. I might do a 1/2 tsp more of baking powder next time to try to get a little more rise. ;)
Hi! I can’t eat honey and syrups, so I tried with a few drops of sucralose instead and without instant coffee, and they turned out amazing! As an insulin-resistant person, I really missed muffins and soft cakes so I am so happy I can now have these wholewheat muffins from time to time, they definitely don’t make you feel like you’re compromising on the taste :) thank you!!
Love this recipe. One note for those who would forego the instant espresso powder due to caffeine concerns. In my case, my grandchildren are very young and I didn’t want them to have the caffeine. I bought decaf instant espresso powder on Amazon and now use it all the time when I make chocolate desserts. It’s great stuff!
Hi Leslie! While I have not tested mini muffins myself with this recipe, I do know mini muffins typically cook in about 12 minutes. If you decide to experiment, I’d love to know how it goes!
I LOOOOOOOVE! They came out so tasty and fluffy! It’s as sweet as it should be. I’m obsessed with this recipe! I used low fat cow milk, olive oil, full fat Greek yogurt, honey and I didn’t vanilla extract and espresso powder cause I didn’t have them but they came out so perfectly! It’s also so easy to make despite having many ingredients I only used 2 bowls, 2 spoons and one cup! Sooo easy! I ate 5 of them in a couple hours! Thank you for the recipe and congrats!
Terrible. Muffins didn’t rise. I have a feeling I fell into the trap of making their recipe twice as it’s what comes up first with good reviews on google YET the same thing happened!! But only good reviews are posted? I’m so disappointed and what a waste of ingredients!
I’m sorry to hear you had trouble with the recipe, Becky. There are a few reason why muffins won’t rise. Over-mixing the batter, old, expired, or insufficient baking soda, the oven not heating properly or not filling the muffin tins properly. It’s really hard for me to know exactly what went wrong without being in the kitchen with you. Also we allow all kind of comments to be posted on our site. For this particular recipe you don’t find a lot of negative reviews because there haven’t been any that said their muffins didn’t rise. Hope this helps!
A great not-too-sweet muffin, great for guiltless breakfast or snack! Didn’t have espresso powder but think that would have made them even better! Added some quick oats I needed to use up and turned out great.
Just made these today and they turned out scrumptious! Very moist and flavourful with just the right amount of sweetness. My husband had one bite and said, “Wow, this is so decadent!” My preschooler requested more after I gave him a piece. These are a hit. Thank you for the wonderful recipe. Love the addition of Greek yogurt for some extra protein!
So moist and chocolatey! They didn’t taste like “healthy” muffins. I purposely over filled them to make eight huge bakery looking muffins. Baked for 18 minutes and they rose beautifully. Thanks for the recipe will definitely be my go to from now on :)
Can’t fault this recipe. A friend made these and brought one for me to try. I ended up making two batches in a day. They are that good. My kids love them. I’ve tried quite a few muffin recipes and a lot of the time they turn out quite dry. This recipe was not like the others. A keeper!!!
I used whole wheat flour, applesauce instead of yogurt, and extra virgin olive oil and maple syrup instead of honey. I tripled the recipe. I must have made them too big because I got 30 muffins instead of 36. But thats ok. They are nice size for breakfast. 2nd time making them. They are so yummy!!! Nice and fluffy!! Everyone in my family likes them.
These are super. I make these substitutions: swap the honey/maple syrup for 1/2 cup of stevia maple flavored syrup. Also add a 1/2 teaspoon of stevia granulated. Lowers the glycemic index hit a bit, I think?
I have been trying out different muffin recipes that are healthy, to keep in the freezer on mornings that I don’t really feel like making anything, or if I just randomly crave a muffin.
These turned out amazing! I used cacao powder instead of cocoa. I loved the slight hint of cinnamon in these too! Will be making this regularly :) I bet some dried cherries or nuts would be nice to add in as well.
Hi Erin, thank you so much for this recipe!! To be honest I almost made it every week since spring this year 😆 sometimes I used all purposed flour when I ran out of whole wheat flour and I didn‘t use espresso since it was made for my almost 3 years old and for her friend too. She‘s so obsessed with this muffins! I also use 1/2 tsp baking soda + 1 tsp baking powder (it’s just I always have this amount of mix for any muffins that I made) and it was always turned out perfectly fluffy and moist. Once again thank you so much! It‘s really a hit in our home!! ❤️
I’m so confused Sophie, because I see it on my end. The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!
Followed the recipe pretty closely. Used regular salt and 1% milk. And low fat Greek yogurt. I liked the espresso addition. Definitely adds a twist. I think next time I might add just a little more honey than what’s called for. I like them a little sweeter. These are tasty.
These are amazing! I’m making them for the second time now- I used both honey and agave syrup because I was almost out of honey, and didn’t have espresso powder so I left it out. Thank you for such a good, healthy recipe!
Okay, these are really delicious. I had doubts they would be because I’m not a fan of whole wheat but I have a bunch and other ingredients I needed to use. I used maple syrup for sweetener AND the suggestion of pumpkin. There was a bunch of canned organic pumpkin clearanced and I just knew I could use it for something. You wouldn’t even know! It’s moist and a bit chewy, I imagine because it’s whole wheat. I did use some extra chocolate chips because that’s what I had left over. This will be a keeper recipe for me!
Very very good! Very versatile.
Easy to substitute and adapt to additions you may want, which is my favorite kind of recipe because I love to make it my own. I always have baby purée and cereal around and I like to add those for the extra iron for my toddlers. Thank you for the perfect base it’s very very moist and the perfect amount of sweet.
These are good, I used apple sauce instead of yogurt. However I think next time maybe reduce the honey to 1/4 cup. They tasted good but I could taste the honey and maybe add a bit more espresso powder a bit. Overall I would make these again
Sooo delicious!! I used whole wheat flour and they still turned out great. I’ll definitely be making these again, maybe with less chocolate chips next time :)
I made these today with coconut milk yogurt, avocado oil, vanilla unsweetened oat milk, and maple syrup. They were fantastic. Super fluffy, moist, flavorful. I forgot the decorative chips on top but I didn’t miss them much. My kiddo ate 2. Thank you!!
I made these last night and I plan to make them again. I love the flavor and the texture…it’s like biting into a cloud of chololate goodness.
I used unbleached white flour as I don’t have any white whole wheat. I had to bake them for almost 30 minutes but I’m wondering if that’s because the flour I used was less dense than the white whole wheat. I substituted applesauce for the oil and used maple syrup as the sweetener and I used Ghiradelli’s dutch process cocoa powder as well as their miniature chocolate semisweet chips.
I the future I’m going to experiment by adding some peanut powder or another protein powder. I also think orange flavoring would be delightful in this.
Thank you for sharing and raising the chocolate muffin recipe bar.
Honestly and sadly, this was not my favorite recipe. It definitely tastes healthy. My batter was pretty runny as well. I baked one quickly and could tell it was too liquid. I added more flour, a touch more maple syrup, and a bit more baking soda. It came out better, more solid/cooked. But still..wouldn’t use this recipe in the future. So sad, I really wanted it to work
I’m sorry to hear that you had trouble with the recipe, Shelly. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I tried a few other recipes and this was by far my favorite. They turned out perfect every time and both of my kids love them and they are a lot healthier than the store-bought kind.
love these! I swap the oil with an equal amount of applesauce and they’re still really good. If I wanted to make them just chocolate chip, do you think I could swap the cocoa powder for an equal amount of flour?
Glad the applesauce worked! I haven’t tested it making the swap of cocoa powder for an equal amount of flour but if you decide to experiment, I’d love to know how it goes!
Glad you enjoyed it, KL! I’m not sure but I’d start with your baking soda to make sure it’s fresh, then secondly, you want to make sure you don’t overmix. Hope this helps!
These came out very well! I halved the recipe and made mini muffins for my five year old. Used goat milk yogurt, instead of Greek because that’s what we eat and applesauce instead of any oil. Just one big chocolate chip on top and it was the perfect amount of sweetness. I wouldn’t necessarily say they are healthy, but it is nice to avoid processed sugar!
This recipe was genuinely really good. I used maple syrup, put in some spinach powder and used regular ww flour. I used 120g flour at first and did end up needing that extra 2 tbsp. The batter was still wet so I was a little worried, but came out perfectly. I only used 1/4 cup chocolate chips but next time will use full 1/2 as it really wasn’t very sweet (not a bad thing!). We’ve eaten through more than half in one day.
I’m sorry to hear that you had trouble with the recipe, Bella. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I was a bit sceptical about this recipe, with the use of natural ingredients, no sugar etc. but OMG!! they were delicious, very light and not too sweet. I can see why people love this recipe soooo much!!
Best ever, this recipe is a keeper!!
We absolutely loved the muffins! They were awesome and I will make them again.
I used whole milk as that was what I had on hand. Substituted applesauce for canola oil. And used 1/4 cup honey and 1/4 maple syrup.
The batter did seem a bit runny so I added 3 additional tablespoons of flour. We live at 7000 ft elevation so that could be why. I did not make any of the other typical adjustments for elevation.
I made 18 smaller muffins instead of the 12 that the recipe suggested. Used silicon baking cups.
Also to freeze, after they were completely cool I put the muffins on a cookie sheet and put them in the freezer. When completely frozen (about 6-hours), I put the muffins in a ziplock bag then back in to the freezer.
I love your Well Plated Cookbook. My husband calls it my coffee table cookbook because I never put it away. So many excellent recipes. Thank you!
OH my word!!!!!!!!!!!!!!!!!!!!!!!!
I have been looking for a chocolate muffin recipe
THIS looks like it
I already have an AWARD winning bran muffin recipe that has
won ribbons at Calif State Fair and Oregon State Fair
and American Dairy Association
Absolutely nothing dried out and unappetizing about them ;-). . .
THIS will do the trick for my chocolate need
These muffins are delicious!! I made them like the recipe but I did use maple syrup. I will be making them a whole lot. Thanks so much for this new breakfast muffin that I love!!
I’m sorry to hear the recipe wasn’t to your taste, Joy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Excellent, without all the fat and sugar usually in sweet treats. I used 1/4 cup of maple syrup and 12 drops of liquid stevia. Perfect sweetness level.
Thank you!
YUM. I have been trying hard to fit protein into my life while also combating my insane sweet cravings – I think your recipe has got me there! I made a slight modification: I subbed 1/4 cup and 2 tablespoons of flour with vanilla protein powder, and added an extra glug of vanilla. These turned out so well, I am shocked!!! Feels 100% decadent.
I’ve been making these muffins most weeks for several years now! Sorry it’s taken so long to leave a review, haha. Thank you so much for the delicious (and slightly nutritious) recipe. My kids love them – I do too!
Hi Phyllis! I haven’t attempted to make this recipe into bread but we do have a chocolate banana bread: https://www.wellplated.com/chocolate-banana-bread/ If you do experiment with the muffins, let us know how it goes!
These muffins are divine. They’re more cake like than denser muffins but the cake is soooo lovely and light and fluffy. They don’t taste healthy at all. This has definitely got to be one of the best recipes be tried.
Delicious! I only had dark chocolate chips so I think semi sweet would have added a touch more sweetness. This is definitely not a super sugary recipe, which is exactly what I wanted. The texture is perfection and even my sweet-addicted kids devoured them! This recipe is a keeper!
You should use baking powder not baking soda using baking soda turns it into more of a cake like texter with is not what I’m looking for when I look up muffin recipes if I wanted cupcakes I would have looked up cupcakes
I’m sorry to hear the recipe wasn’t to your liking, Lisa. As stated in the beginning of the blog post these muffins are brownie-like, so not your standard coffee shop muffin. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I’m sorry to hear the recipe wasn’t to your liking, Lisa. As stated in the beginning of the blog post these muffins are brownie-like, so not your standard coffee shop muffin. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The flavor was good, but the cooking temp and cooking time were not accurate for me at all. They ended up being in the oven over 45 minutes and for the last ten minutes I had to bump the temp up to 375. I was worried when the batter was so wet… I added an extra 1/3c of flour and it was still extremely wet.
Once they were finally cooked, they were delicious, but just a lot of issues getting them thoroughly cooked.
I’m sorry to hear you had trouble with the recipe, Macy but glad you were still able to enjoy them. I would refrain from adding more flour to them, as that was not intended with the original recipe, so not sure how that would affect the baking time. Also all ovens are different so mine must just run hotter than yours.
This was a good recipe! I subbed plain yogurt for Greek yogurt and dark chocolate chips for the semi-sweet. I baked the muffins for 5 minutes longer than the recipe stated. They were very good, will make again :)
I always substitute half the amount of flour with oats for more fibre. And I used 1/4 cup of coconut sugar and 1/4 cup of maple syrup. I added a whole grated apple for added sweetness. It worked beautifully. would make this recipe again.
These are awesome! Made a few tweaks. I used wholemeal self raising flour, baking powder, whole milk, full fat greek yoghurt and used coconut oil. Such a great recipe. Cooked in 20 minutes. Probably the best muffins cupcake (whatever you want to call them) I’ve ever made. Both me and hubby very pleased. Thanks for this recipe!
The family have given these muffins their thumbs up!! Absolutely delicious and so super moist. We are chocolate lovers so this reciepe is perfect, only adjustment we made was using dark chocolate chips.
My muffins did fall, but I suspect it was because I didn’t take them out of the hot muffin tin early enough to cool after baking (as we were eating dinner at the time). This reciepe will definitely be made on repeat!
I substituted regular yogurt for the Greek Yogurt and instead of adding the 2 tablespoons of white whole wheat flour, I used bread flour instead (just for the 2 tablespoons.) I love that this uses honey and whole wheat flour. I think I’ll be coming back to this recipe again and again.
Recipe was easy and turned out wonderfully – loved by both my four and seven-year olds. My batter had a good consistency (almost like a thick pancake batter) and took between 18-20 min at 325 using mini muffin pans. My husband also loved the muffins and asked for me to add it to our recipe box where only our “keeper” recipes go.
Great recipe! My kids thought they were great, my son says they taste like brownie cupcakes! I kept them in the oven for an extra 5. Thank you for the recipe 🥰
Hi, I had a question. I was wondering if I could sub the whole wheat flour for oat flour to make it gluten free? Or would the resulting bake be too dry? I was also wondering if you thought adding a 1/4 cup of nut butter would be alright? I am hoping to slightly increase the protein value for my grandmother who has dementia, she likes sweets and I want to make sure she’s eating enough fiber and protein.
Hi Jessie, I actually haven’t tried either of these substitutions so it would be hard for me to say for sure how it will turn out. I checked the comments and didn’t get any feedback from any other readers either. So it would be something you’d have to experiment with. If you decide to, let us know how it goes. Also check out our high protein recipes, you’d might find something there that fits the bill! https://www.wellplated.com/category/recipes-by-diet/high-protein/ Hope this helps!
I made this today & think it is delicious. I used wholemeal flour (it is more common in my country), full cream milk, plain greek yogurt, melted butter & dark chocolate chips. I made 12 servings as suggested in the recipe but i might increase the serving size for each muffin the next time i bake this as i want it to be big & full. The only issue i had was the bottom of the muffin sticks too much to the liner (i use baking paper). I’m not really sure what is the reason. Did i overbake the muffins? I baked the muffins at 425° for 5 minutes & 350° for 17 minutes. Total baking time was 22 minutes.
So glad to hear you enjoyed them, Jiha. Not sure why it sticks to the liners, maybe try a different liner or spray it ( I know not idea but it might work). Hope this helps!
These are delicious! I have made them before and they fell so this time I decided to bake them at 400 degrees for five minutes and then without taking them out lower the temperature to 325 and bake for 10 more minutes. They were perfectly high and moist! I also added four tbsp of chocolate collagen powder so I upped the milk too
Great. Recipe but wondering how can I make them more moist also how do you prevent the mixture sticking to paper cup when cooked? . Wonder if I overcooked as they weren’t ready at all at 22 mins so left another ten mins but not sure what the perfect time was then
I used dates to add extra sweetness instead of choc chips and half oat flour to boost fiber content and added baking powder which helped them rise more
Hi Natasha, I’ve not had this issue with the written recipe, also I like using parchment paper liners. They are the best! Also the changes made to the recipe will change the end result.
I have been trying all sorts of whole wheat/no sugar recipes to find healthier alternatives to our beloved baked goods for my family. This muffin recipe is one of our favs. I used locally milled whole wheat flour (~165g), melted butter and maple syrup plus chopped dark chocolate. These hit all the chocolate notes (100% agree that instant espresso powder is crucial with chocolate) and sweet spots while staying light. Will definitely be making these on the regular!
They taste completely unhealthy in the best way possible lol a lot of healthier muffin recipes don’t taste like the real thing but these taste nicer than the chocolate muffins I used to get at the market. Love them! Such an easy recipe too.
This recipe is a hit in my household. I have made it countless times now and turns out perfect every time. My kids love it and so do I! Thanks for sharing such a tasty recipe that is also healthy.
These muffins turned out great! Made them as written, using avocado oil and honey and at 350 degrees for 17 minutes. My daughter loves the treat in her lunch and I feel good about the ingredients. Win!
We LOVE this recipe! It’s become a regular for us. I use whole spelt flour, non-dairy yogurt, olive oil and maple syrup as substitutes. Turns out great!
A fun tip if you have kids: Bake the entire recipe in a round cake pan (8 or 9 inch), but leave out the chocolate chips during baking. When it’s done, remove from the oven and top with the chocolate chips and smooth them around the top of the cake when melted, like frosting. It then seems like gooey, chocolate cake is for breakfast! 😉
Delicious! I added 4 tbsp chia seeds + more milk and coco powder. Also swapped choco chips with chopped nuts and a tiny bit of oats. Going to be making these weekly! Thank you for this wonderful recipe.
This recipe was so good and I will defiantly be making this again. (I forgot to add extra chocolate chips) and so I wish there was a little more included in the recipe.
Great recipe! I’ve tried other healthy recipes and the texture has been off. This one has great flavor and is very moist. Will definitely keep this one!
I realized I didn’t have enough eggs so I used half a cup of unsweetened apple sauce instead. Worked like a charm! So that’s another way to veganize them too!
(Notes for anyone else trying—I didn’t use espesso powder and did use extra virgin olive oil instead of canola oil, don’t know if using espresso powder and canola oil would interfere with the apple sauce in any way)
Thanks for a delicious *and adaptable* recipe, Erin!
Hi Stephanie, yes! Anytime you see it written “white whole wheat flour” you can substitute with all-purpose flour or an 1:1 gluten free flour. Hope this helps!
I have made these twice now. The flavor is amazing, but they sink in the middle when I take them out of the oven.i used almond flour, would that make a difference?
Hi Judith, we’ve not tested these with almond flour but that is likely the cause. When using oat flour this is what we recommend and since it is interchangeable with almond flour I’d start here: “Swap one-fourth of the amount of white whole wheat flour with the same amount of oat flour.” Let us know how it goes!
I made these into mini muffins & swapped the chocolate chips for a chopped up dairy milk bar (1/2 of the chocolate called for) and they are SO delicious. Made 30 yummy mini muffins.
I swapped cinnamon applesauce for the yogurt and made a combo of dark chocolate chips and peanut butter chips. I also did 1/4 c of oat flour and 3/4 AP flour in place of WW flour. They came out excellent. They have a great texture and are not too sweet. Thank you!
WOW!!!!! These are amazing. So moist and chocolatey, yummmmm. Here are the substitutions I used: I used zero sugar chobani vanilla yogurt, zero sugar maple syrup, coconut oil, unsweetened vanilla oat milk, and all purpose flour, and they came out so good. They taste like regular chocolate muffins, you would never know it doesn’t have any added sugar! You can def leave out the choc chips if you wanted it to be even more healthy 😊
Delicious! They taste so good. Very moist and yummy. I doubled the recipe and used extra yogurt instead of oil. I baked them for 20 minutes. Perfection! Will be making again.
This is our family’s go-to chocolate muffin recipe. Not only do we love the simple, clean ingredients, but the texture is perfect, sweetness level just right. Do not skip the espresso powder! Game changer in terms of rich, chocolately flavor. Thank you Erin!
Very chocolatey and not too sweet. Perfect for a muffin! Moist. I may try omitting the extra 2 T of flour. I used whole wheat flour, skim milk, maple syrup and vanilla Greek yogurt because that’s what I had. Skipped expresso powder because I didn’t have any. 🙃
I just made these for Sunday brunch and they turned out perfectly. The only changes I made were to use regular whole wheat flour, fat-free, lactose-free milk (FairLife for extra protein), and increased the cocoa to 1/2 cup because I wanted them extra chocolatey. What I love about these is that they’re not too sweet. (If you want them sweeter, you could always use milk chocolate chips rather than the semi-sweet). They were perfect with a glass of cold milk! Thanks for this yummy recipe, Erin!
These look delicious! Do you think you could substitute avocado oil ?
Hi Lois! While I have not tried this swap, it should turn out fine. I hope you enjoy the recipe if you try it!
I didn’t see a subscribe button to your site. Do you offer emails of new postings? Thank you.
Hi Tac, thank you for reaching out about this! Per your request, I’ve added you to my email list, so you should start receiving my new recipes. You will be able to unsubscribe and control your subscription preferences from the emails as needed.
I love your recipes and these look delicious, but one muffin has 15g of sugar! An adult woman is only supposed to have 25g per day.
Hi Alexandra, I enjoy muffins like this as a treat every now and then! If you’d like to find a recipe with less sugar, you can check out my full list of healthy dessert recipes on my website.
Hi Erin,
I saw this recipe and I decided to make them immediately because they looked so good! They turned out perfect, so cute! I didn’t use Greek yogurt and it still worked, I just added a little bit of extra flour and extra milk. Thank you so much for the recipe!!
–Anita
I’m so happy this was a hit, Anita! Thank you for taking the time to share this kind review!
Thanks will try it soon.
I hope you love the recipe!
How are these healthy?
Honey and chocolate chips are not healthy
Hi Chris, I enjoy muffins like this as a treat every now and then! If you’d like to find a recipe without honey and chocolate chips, you can check out my full list of healthy dessert recipes on my website.
Honey, especially high quality honey, has many health benefits. Honey is rich in antioxidants which can reduce cholesterol, lower blood pressure & triglycerides and reduce the risk of heart disease. It is also a much better alternative than refined sugar. Yes honey is high sugar and calories, but in moderation for a healthier sweet treat, why not? Chocolate also has health benefits, dark chocolate even more so. So you could use dark chocolate chips instead.
These were sooooo delicious !!!!!!
I made these last night & they’re already gone.
I’m so happy these were a hit, Vannesa! Thank you for taking the time to share this kind review!
Hi! Are you sure the temp should be 325F? I checked 22 minutes in and they weren’t even close to ready. Thanks!
Hi Kiki, yes these should bake at 325 degrees F. I’m sorry you had trouble with this recipe! It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I hope you were still able to enjoy the muffins!
Some said they used milk but I don’t see milk in the recipe? Looking forward to making them!
Hi Susan! It’s the 11th ingredient on the ingredient list. It’s unsweetened almond milk. Enjoy!
Can you explain why these are cooked at a lower temperature than usual, just curious.
Hi Christine! Because these muffins are very moist, a lower temperature with a longer bake time ensures even cooking. They are also naturally sweetened, and natural sweeteners like honey caramelize very quickly in the oven, so I used a lower temperature to keep the muffins from becoming too dark. I hope you enjoy the recipe if you try it!
Simple , tasty, and no refined sugar. I used whole wheat flour, and it worked fine, but I might add more chocolate chips next time. Decent healthier recipe. Thanks for sharing it.
I’m so happy to hear that you enjoyed this recipe, Catherine! Thank you for taking the time to share this kind review!
Does the recipe need adjustments if I use low fat or whole fat greek yogurt? Looking forward to making this!
No adjustments, Judy! Enjoy!
I went GF, DF, EF,NF.. these were amazing!!! So most and chocolate. Thanks for the recipe.
Thank you for sharing this kind review, Misty! I’m so happy to hear that the recipe was a hit!
These are my daughter’s favorite! I make them almost every week for her!
I’m so pleased to hear that this recipe is a hit with your daughter, Heather! Thank you for sharing this kind review!
Amazing ? Moist and perfectly chocolaty! I didn’t have espresso powder but they are still delicious. I decreased the honey to 1/3 c and found it sweet enough :) Thanks for ANOTHER homerun!
I’m so pleased that you enjoyed this recipe, Jenn! Thank you for sharing this kind review!
I wouldn’t change a thing about this recipe! These were amazing given the substitutes!!!!
I’m so pleased that you enjoyed this recipe, Chelsea! Thank you for sharing this kind review!
These were so good! I didn’t have honey so I used a little white sugar :(. Next time I’ll use extra ripe bananas and add a little more flour instead. Maybe I’ll hide some carrots and zucchini too hehe
I’m so happy that you enjoyed the recipe, Stephanie! Thank you for sharing this kind review!
These turned out great! Some substitutions I made (based on what I had available) – I used the same amount of all-purpose white flour, used apple sauce instead of yogurt and used coconut oil. Cooking time at 325 for me was 23 minutes. My 18 month is almost done his first one and my 3 year old just ran to the kitchen for her second. Delicious! Thanks for a great recipe to add to our regulars :) I don’t think this batch will last past today lol
Thank you for taking the time to share this kind review, Samantha! I’m so pleased that you enjoyed the recipe!
Just wanted to comment that I am trying to use your recipe on my phone and the video pop up keeps blocking the page. When I try to click the “x” it exits the video but then auto-clicks the search bar… And redirects me. I have tried probably 5 times now and am fed up. Your recipes look great, but the video issue is going to keep me from actually using any of them.
Hi Liz, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!
We didn’t have all the necessary stuff, so we had to make do without a muffins tin and chocolate chips (I chopped up a bar of dark chocolate instead), but the recipe is so good! The chocolate flavour is so rich and the while they were baking they smelled so yummy. I’ll definitely make these again
I’m so pleased that you enjoyed the recipe, Julian! Thank you for sharing this kind review!
This is sooooooo gooood. I did a little less honey (1/3 cup) and whole wheat flour. I also found that they cooked in about 16-17 minutes. Thanks so much!
I’m so happy that you enjoyed these muffins! Thank you for sharing this kind review!
It was absolutely delicious! I used coconut oil and applesauce instead of canola oil and Greek yogurt. It was super fluffy and really yummy!! Thank you for the recipe!
Thank you for sharing this kind review, Jessica! I’m so happy you enjoyed them!
I made these today and am OBSESSED. I’m a chocoholic so having these as a healthier treat is amazing!! Just wondering, if I were to freeze them how long should I put them in the oven and at what temperature?
I’m so pleased that you enjoyed these, Grace! I typically let my muffins thaw first, and then I rewarm them gently in the microwave. While I haven’t tried rewarming them in the oven, you could try using a low temperature and checking them frequently until they’re warmed through. I hope this helps!
I made these twice with mascarpone cheese instead of Greek yogurt because that’s all I had at the time, and they turned out great. I just tried making them again this time with Greek yogurt, and all my chocolate chips sunk to the bottom during baking! I had even sprinkled some on the tops of all the muffins, but they all sunk down. I can’t figure what went wrong since it doesn’t sound like anyone else has had this problem. I used coconut oil instead of canola, but I had done that for the first two batches, too.
I’m so happy that you’ve enjoyed these muffins, Rachel! Thank you for leaving this kind review! I’m sorry to hear that you had trouble with the latest batch. Next time, you could try tossing your chocolate chips with a little bit of flour before adding them to the muffin batter. This should help keep them from sinking.
Can I substitute the honey for mashed banana?
Hi Tiffany! Unfortunately, I wouldn’t recommend this swap, as honey is more liquid than mashed banana and is sweeter also. You might enjoy these Chocolate Banana Muffins instead, which are already tested for mashed banana. I hope this helps!
Thanks for this recipe, I made them for my son’s fifth birthday. It was a very forgiving recipe, as I used whole wheat pastry flour and only 1/4 cup of coconut syrup plus a dash of stevia for the sweetness. I also left out the chocolate and used plain yogurt (not Greek). They turned out great for us, and the kids loved them. :)
I’m so happy that they were a hit, Lauren! Thank you for sharing this kind review!
Hi Erin, thanks so much for sharing this great recipe!
I used Chobani Fit Vanilla yoghurt for extra protein, and left out the choc chips to keep them refined sugar free.
I added a teaspoon of Morlife Kids Superfoods and greens for extra nutrition. I reduced the espresso to 1/4 tspn.
I made them in regular muffin tins (20 mins in oven ) and mini (which only took about 15 mins to bake).
I’m so happy that you enjoyed the muffins, Erica! Thank you for sharing this kind review!
I love these! They are so moist and fluffy!! I did make a couple changes to increase their healthiness. I left out the chocolate chips and oil, and increased the yogurt to 1 cup. They aren’t super sweet (more like dark chocolate), but they are really moist, light, and fluffy!
I’m so happy that you enjoyed them, Claire! Thank you for sharing this kind review!
i made it without the chocolate chips to make it a bit healthier it was amazing thank you!!!so much i used this recipe to get my family excited about whole wheat that food can be whole wheat and taste good it worked
I’m so happy that you enjoyed them, Song! Thank you for sharing this kind review!
Can I make this recipe with almond flour instead of whole wheat?
Hi Jen! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you want to use almond flour, I recommend trying one of these almond flour recipes. I hope this helps!
Great recipe! I didn’t have any eggs so I used egg replacer(Bob’s Red Mill). Worked great! ?
Janie, I am so pleased to hear it! Thanks for sharing this lovely review!
These are EXCELLENT! I’m pregnant and trying to only eat foods with good nutritional value to make sure I’m getting plenty of protein, fiber, and calcium, so these fit that bill perfectly. I always dislike when reviewers change the recipe too much, but want to share my pregnant lady tweaks that worked for me: I didn’t have any honey/syrup so I subbed 1/4 cup sugar, added 1/4 cup of ground chia seeds and 1/2 cup chopped walnuts for some extra fiber and omega-3s, and omitted the espresso and chocolate chips inside (topped each with a few ?), and they were still intensely chocolate-y and delicious and baked up beautifully in 18 minutes.
Will absolutely make this recipe again! Thank you for sharing it. ?
I’m SO happy that you enjoyed the recipe, Erica! Thank you for sharing this kind review!
These were delicious! Very moist and fluffy. I used baking powder (by mistake) coconut oil and whole milk but everything else was as you recommended. My daughter felt they were not sweet enough so I may use agave or sugar next time but overall they were something the whole family enjoyed and they were easy to make.
I’m so happy that they were a hit, Gina! Thank you for sharing this kind review!
Based on our dietary restrictions and what I had on hand, I used 3/4 oat flour and 1/4 cup white flour, omitted processed oil and replaced it with equal amount of extra milk, used unsweetened almond milk for the milk, used almond milk based yogurt instead of the greek, and used maple syrup. The batter was very thin, not at all like the picture, so I added extra oat flour. It was still a little on the thin side but went ahead and baked them thinking it was going to be a failure but to my surprise they turned out amazing. Next time I will omit the processed oil without adding extra milk or sub with apple sauce. I also want to try using flax eggs. I think this is a very forgiving and delicious recipe.
So glad it worked out for you, Ann!
Hi I’m making these bad boys right now in the oven and cannot wait to try them. I’m making them into mini muffins and used a couple substitutions that will hopefully work out! First I halved the chocolate chips and added a 1/4 cup mini marshmallows (my toddler has had a rough day and I thought I could surprise him with a healthy-ish version of hot cocoa meets a muffin when he washes from his nap). Then instead of milk i used a black decaf coffee, I also onlyUsed 1/3 cup honey/maple syrup because I’m adding those sweet marshmallows in, instead of whole wheat pastry flour all I had was regular whole wheat flour, and I didn’t have any vanilla left but I have a unsweetened vanilla greek yogurt so o threw that in! Omitted the cinnamon because even though I love cinnamon and I love chocolate (especially extra dark chocolate ) I hate the two together.
Thanks for sharing your tweaks, Marcy! I hope they were a hit!
These are great! My 5 year old just helped me make them and he was licking the bowl happily after we poured the batter in the muffin tins. A couple changes we made: we used flax eggs, 1/3 cup honey, no chocolate chips, and no espresso powder. My kids (and I) are loving these! Great treat. Thanks!
I’m so happy that they were a hit, Maia! Thank you for sharing this kind review!
My kids look forward to these so much during these c/homeschooling times, love that these are healthier than the standard chocolate muffin and very simple/straightforward to make and freeze for the busy weekday mornings! Thanks so much!
I’m so happy that they’ve been a hit, Laura! Thank you for sharing this kind review!
I’ve made this recipe at least a dozen times! In my house, we have a billion different food restrictions, so we have to be very careful with what we eat which makes finding a sweet treat almost impossible. These muffins work amazingly for breakfast, a snack, or even a dessert! They are also quick and easy to make with ingredients that you’d find in almost every home. I can’t rate this recipe high enough.
I’m so happy that you’ve enjoyed them, Medina! Thank you for sharing this kind review!
These turned out wonderful. I used whole wheat and I usually hate the taste of whole wheat in my sweet bakes. They were nice and crumbly and while I’m preggy and the doctor has strictly kept me off white sugar I loved these. I substituted maple syrup for jaggery. My daughter who does eat cake ate 2 of them!
I’m so happy that you enjoyed them, Seema! Thank you for sharing this kind review!
I made these exactly how the recipe said except that I replaced greek yogurt with the regular yogurt as i didn’t have greek yogurt at home. I expected them to be little dense as it’s made from whole wheat flour. But, these are THE BEST WHOLE WHEAT MUFFINS I ever made. They come out perfect. Thanks for the wonderful recipe!
I’m so happy that you enjoyed the recipe, Siri! Thank you for sharing this kind review!
Haven’t made the recipe yet. Just received my new silicone mini muffin pans. Going to substitute ORGANIC AGAVE SYRUP which is a low glycemic sugar. It’s not an artificial sweetener so there will be no odd aftertaste. Will probably have to shorten baking time. Looks like a good basic recipe to work from.
I hope you enjoy the recipe if you try it!
I was looking fwd to making these, but my attempt took much longer than 18-22 mins almost double that time? I’m wondering whether 325F was a too low heat? I’ve usually only made cupcakes at 375F -400F heat. Needless to say my cupcakes came out really stodgy, not very nice which was abit disappointing.
Hi Penelope! Because these muffins are very moist, a lower temperature with a longer bake time ensures even cooking. They are also naturally sweetened, and natural sweeteners like honey caramelize very quickly in the oven, so I used a lower temperature to keep the muffins from becoming too dark. I’m sorry you had trouble with them!
THESE ARE AMAZING! Coconut oil, did less maple because I used a flavored banana yogurt that my son wouldn’t eat just to use up. SO GOOD! Making this again.
I’m so happy that you enjoyed them, Anneke! Thank you for sharing this kind review!
Great recipe. I used all regular flour. Replaced the canola oil with 2T applesauce and 2T Hershey’s syrup. I used Sweet potato puree in place of the yogurt. I used1 egg and 3tablespoon black coffee for the second egg. Only 4T cocoa. Good texture. A great recipe.
I’m so happy that you enjoyed the recipe, Catherine! Thank you for sharing this kind review and your adaptations!
Thank you Erin, these muffins are amazing! My kid loved them. I only had a little bit of problem because the printable recipe says to fill the cups 2/3 and the directions section says almost to the top, I struggle with decision making lol. But turns out there was only enough mixture for going 2/3 of the cup. Loved them anyway.
I’m so happy that you enjoyed them, Cristina! Thank you for sharing this kind review!
Thanks so much for sharing your recipes. Love it ==sooo good, and they’re healthy, too! Next time, I’ll try the orange cranberry muffins!
I’m so happy that you enjoyed them, Cyd! Thank you for sharing this kind review!
I just found this recipe and I really want to try it. Unfortunately, I can’t get White Whole Wheat Flour anywhere (in UK). Can I use wholemeal flour or plain white flour instead?
Hi Sian! Regular all-purpose flour will be great.
Super easy and incredibly delicious. I know my toddler is going to love them!
I hope they were a hit, Becky! Thank you for sharing this kind review!
This recipe is just WOW!! The muffins turned out soft and chocolatey. Super easy to make and incredibly delicious. Love it . Thank you Erin :)
I’m so happy that you enjoyed them, Ipsa! Thank you for sharing this kind review!
These are so good! I used half whole wheat and half white flour. My kids love it!
I’m so happy that you enjoyed them, Tina! Thank you for sharing this kind review!
Erin I just made these and two are gone! I’m eyeballing another one! These are not too sweet but sweet enough. I can see these being a redo but in moderation. My love of chocolate runs deep…if I could just stop at one or 2 or 3… LOL. My boys love their cookbooks as I do:). Thank you for making every day life so much easier ❤️
I’m so happy that you enjoyed the muffins, Janet! Thank you for sharing this wonderful review!
It turned out really nice, super healthy, soft and spongy. Thank you for the recipe, we loved it.
I’m so happy that you enjoyed them, Kopal! Thank you for sharing this kind review!
These are incredible! Added them to my favourite recipes.
I’m so happy that you enjoyed them! Thank you for sharing this kind review!
Obsessed. Tastes amazing and the healthy replacements are a win.
I am so pleased to hear it, thank you!
Yum, these are amazing! Not too sweet with lots of chocolate flavor. Light and fluffy.
I’m so happy that you enjoyed them, Christa! Thank you for sharing this kind review!
Can these be made into mini muffins? If so, what does that do to cook time?
Hi Kristen! I’ve never tried these as mini muffins, so I don’t have any specific time recommendations. You’ll definitely want to check them early and often to ensure they don’t overcook. I hope you enjoy them!
These are incredibly yummy!
I’m so happy that you enjoyed them, Wendy! Thank you for sharing this kind review!
We made these muffins yesterday, only change – used brown sugar instead of honey and used same amount of whole wheat flour (Indian Atta) instead of white flour. Still we got soft n yummy muffins, with 0% AP flour.
Thank you Erin for sharing this recipe, will be making again.
I’m so happy that you enjoyed them, Lino! Thank you for sharing this kind review!
These are literally amazing and I love them thank you for giving me this recipe I can’t stop eating
I’m so happy that you enjoyed them, Charley! Thank you for sharing this kind review!
So good! My kids are begging me to make them again!
I’m so happy that you enjoyed them, Emilee! Thank you for sharing this kind review!
Hello! This recipe gets 10/5 stars because it’s AMAZING. I’ve been having some health issues and I hate eating breakfast so I was hoping these would taste good and they were
P E R F E C T. I really recommend trying it. 10/10 *chef’s kiss*
I’m SO happy that you enjoyed them, Jan! Thank you for sharing this kind review!
I just made these muffins for breakfast. I added pecans, used olive oil and used mandarin orange Greek yogurt. I just loved them. They are so good they take the place of my chocolate cake craving and much healthier.
I’m so happy that you enjoyed them, Susan! Thank you for sharing this kind review!
Thank you for the amazing recipe.
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
I had to make a couple changes—replaced the Greek yogurt with vanilla and then added half honey and half regular maple syrup—and they tasted amazing! Super moist and rich, looked just like the photo, and made more than enough for everyone to have the seconds they wanted. Definitely will make again. Thanks for the recipe!
I’m so happy that you enjoyed them, Felix! Thank you for sharing this kind review!
Thank you Erin! I made these for my freezer the other day so we can just grab on the go…let’s just say they never actually made it into the freezer they were that good!!! So whipping up another batch now!! I used applesauce instead of yogurt because I didn’t have yogurt at the moment, I can’t compare the 2 but they were insanely moist and delicious!!! Making them again with applesauce :)
I’m so happy that you enjoyed them, Michal! Thank you for sharing this kind review!
NO MEASUREMENTS?!
Hi Ruth, you will always find the measurements in the recipe card listed in the post. There is a jump to recipe button at the top to get you there quicker! Thanks!
Delicious ^_^
So glad it turned out for you! Thank you for kind review Emil!
Wonderful recipe, I used brown rice malt instead of honey. The muffins turned out perfect and sooo chocolatey rich! Thank you for sharing this recipe!
That sounds amazing! Thank you for this kind review!
I make these all the time! My 3 kids love them just as much as I do! Easy to make and I always have the ingredients on hand.
Soooo happy to hear it! Thank you Lacey!
This is an awesome healthy recipe which was a hit with everyone. The kids loved it. Just wondering, as a variation on this recipe, will it work if I substitute half a banana for each egg used and then it turns into a banana chocolate muffin (without eggs)? And cut back on the honey to adjust the sweetness? How much honey do you think will work to give the same result? thanks alot.
Hi Grace! I’ve not tried cutting back on the honey, so you would be experimenting. I’ve had other readers cut back on the amount with success. For the banana swap, I haven’t tried that either so I am really not able to say if it would work or not. If you try it out, let me know it is! Hope that helps!
I just finished baking these today.
I rated 3 stars because they didn’t raise, and the texture wasn’t the best. But the flavor is there! Not as chocolatey as I hoped but I’m glad they are healthier.
Definitely moist, but kind of like a pancake texture than a standard muffin texture.
The recipe only used baking soda, no baking powder, so I imagine that caused them to not raise. Or my baking soda is old.
Hi Lauren! I’m sorry these muffins didn’t turn out as expected. This is the first I’ve heard of these muffins not rising for anyone. It would be really hard to say what went wrong without being in the kitchen with you. Hope you enjoy them if you make them again!
Okay, I am not going to lie, these muffins are to die for! I recently started baking and wanted something healthy yet can also satisfy my sweet tooth. And what do you know, these go right down both categories. I didn’t think these would turn out as good as they did! They were perfectly rich and not too sweet. Even on top of that, I knew that these were a healthier option than downing cookies from my local grocery store. 11/10 I am going to bake these again!
Hi J! That makes me so HAPPY! Really glad you enjoyed these muffins as much as I do! Thank you for this kind revew!
Great muffins! Made this recipe multiple times, and it’s always great!
Hi Dana! So glad you enjoyed the muffins! Thank you for this kind review!
Great and amazing cake! i am addidted for months! and make my relatives too :D
usually making according the recipe, but with:
1. 100% Spelled Flour
2. olive oil
3. unsweeted soy milk, unsweeted soy yogurt/cow greek
and again- it is amazing! and much less make me feel gulity.
than u so much (from little israel)
Hi Yamit! Thank you for your feedback! So glad you enjoyed them! Thank you for this kind review!
Made it and the cupcakes were so soft and moist. Thank you
Hi Ashwin! So glad you enjoyed the recipe! Thank you for this kind review!
Never left a comment on a recipe before but just had to say that these were the most delicious muffins I’ve ever made! Kids are obsessed! Thankyou!!
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Hello.. Could you please advice how much sugar will be used instead of honey.?
Thank you
Hi Pooja! I’ve only tested the recipe as written so I wouldn’t be able to advise on substituting the honey for sugar.
Would the recipe still work if the flour was almond flour? I saw other flour variations but wasn’t sure how almond flour might affect the recipe.
Hi K! I haven’t tested this recipe with almond flour. I do know almond flour is a finer grain so it would not be an 1:1 substitution. If you decide to experiment, let me know how it goes!
I’m looking forward to making this recipe. I love the idea of the expresso powder. I often use greek yogurt to up the protein intake. My son is participating in two fall sports. I’m looking to add morre protein to his snacks. Do you think I could sub some of the flour with a chocolate protein powder?
Hi Elizabeth, I’ve only tested the recipe as written. If you decided to experiment with it, let me know how it goes! Hope you enjoy the muffins!
Amazing chocolate muffins that are somehow healthy ;) My new go to chocolate craving!!
Hi Janelle! So glad you enjoyed the recipe! Thank you for this kind review!
I made these muffins gluten free and dairy free and they were delicious!! Even my picky eater daughter said these were better tasting muffins that the ready made box muffin mix! I used gluten free flour (Krusteaz), oat milk and unfortunately didn’t have any applesauce on hand or expresso powder but STILL they came out delicious and moist. I did add a tablespoon of ground golden flaxseed for extra protein and fiber. Thank you SO much for posting this delicious recipe as we are going to make these every week.
Hi Eleanor! So glad you enjoyed this recipe! Thank you for this kind review!
Love this recipe! Could it be done as a loaf in a bread machine?
Hi Jamie! I’ve only tested the recipe as written and I really don’t have an experience with a bread machine. If you decide to experiment, let me know how it goes!
Very good recipe. I doubled it and used apple sauce Instead of the oil and used the large silicone muffin cups. Baked them at 325 (like you mentioned in the recipe) for 27 min. They came out super moist and light. I’ve been making muffins for years now with apple sauce Instead of oil. Need to watch the cholesterol.
Great job!!
Hi David! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
What is “White Whole Wheat Flour”? I don’t see a link or explanation anywhere.
Hi Cee, great question! It is a flour that you can find in just about any grocery store nowadays. It is is simply made with a different variety of wheat. If you do a Google search you can learn more about it. Hope this helps!
I tried Nuttelex (non dairy butter) and natural coconut yoghurt and they turned out fine. I also used organic raw cacao and good quality 70% dark choc chips. I’m on a non-dairy diet for breastfeeding by newborn so these substitutes worked well.
Hi Kristin! So glad it worked! Thanks!
So moist, bouncy and soft!! However, my greek yogurt was quite tangy so I needed to add 1/4th cup more honey to offset it. I am not a great baker and I am super impressed with how these came out. This is going to be my go-to for chocolate muffins!
Hi ST! So glad you enjoyed the muffins! Thank you for this kind review!
Amazing cupcakes! So moist and tasty, my kids don’t believe they are healthy !
Love them. Thank you so much for sharing this recipe. X
Hi Mar! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! 😊 the muffins came out amazing! ❤But, for some reason mine were only 6 not 12 🤷🏻♀️ I’ll have to double up on the recipe next time😄
Hi Bernadette! So glad you enjoyed the recipe! Thank you for this kind review!
Good recipe! Used Xylitol instead of honey which worked perfectly. Not too sweet but pleasantly chocolatey. My four year old Granddaughter was able to help with the recipe, end with the eating!!!
Hi Annette! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was fantastic. I was searching for a healthy heavy protein snack for my very picky eater. I thought he would miss all of the sugar and butter from his normal sweet treats. But not at all! I substituted some of the flour for egg protein powder and it still came out great. This recipe is a keeper for my chocolate loving, protein needing boy!
Hi Tracey! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, could I swap the white whole-wheat with spelt whole-wheat flour?
Hi Tina! I’ve only tested this recipe out as written, so I wouldn’t be able to advise if the spelt whole-wheat flour would work. If you decide to experiment, let me know how it goes!
I tried these muffins this afternoon and I have to admit I don’t know where my thoughts were ! I forgot the almond milk, forgot the extra 2 T flour ( used /2 C all purpose and 1/2 C whole wheat) and used regular coffee instant crystals, maple syrup and canola oil. They were still really good ! I can only imagine how delicious they will be if I follow the recipe !! I think I will add some chocolate protein powder next time as one baker suggested. What could go wring???
Hi Karen! I am glad they were still good for you!
Very good! Added baking powder for more rise to the muffin. Canola oil is one of the worst products to put in your body – so used coconut oil. Very yummy. Teen boy approved! : )
Hi Traci! So glad you enjoyed the recipe! Thank you for this kind review!
Holy crap these are amazing!! Made them with my 4 & 2 yr old this morning and they were super easy. Used gluten-free flour, half honey & half maple syrup, lactose-free plain Jogurt & milk, and sunflower oil. Omitted the coffee, because I don’t want crazy hyper littles haha. Baked at 170C for 20 mins (euro ovens don’t have Fahrenheit). Batter was a little runny but they turned out fluffy, not too sweet, VERY chocolatey. Kids loved them and my Mann stole as much batter as he could get lol. Would bake again & highly recommend! Yum yum yum…
Hi Sonya! So glad you enjoyed the recipe! Thank you for this kind review!
My toddler helped me make these… they’re that easy. We made them 2 times in 48 hours and there’s only 1 left! So good!
Hi Jordan! So glad you enjoyed the recipe! Thank you for this kind review!
I make 24 mini muffins, bake for 20. They are so delicious, and I’ve made them a few times now. Fluffy, tasty, strong chocolate flavor, and just yummy!! And not too sweet. This time I used maple syrup, and I also used half coconut oil and half olive oil (that’s what I had on hand). Oh, and I didn’t have yogurt so I used sour cream this time , other times I’ve used the yogurt.
Hi RikkeD! So glad you enjoyed the recipe! Thank you for this kind review and the feedback!
Turned out great! Used applesauce instead of Yogurt because I didn’t have any, also used olive oil and maple syrup.
Hi Ashlee! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the substitutes.
Loved this so much that I’m making for a third time now. Perfectly satisfied my chocolate craving, and my spouse and 4 year old liked too! We used applesauce instead of honey because we have been trying to reduce sugar intake, and they still came out perfectly. Thanks for the more-healthy-than-cupcakes recipe!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Followed this recipe to a T! Except I wasn’t able to have the chocolate chips rise to the top as they’ve risen in the picture. But these muffins were so very delicious. Oh, I forgot I also used whole wheat flour. And it was still very tasty! Chocolatey, soft, moist muffins. So happy I found this recipe as I’m trying to make healthier baked goods to feel less guilty about eating them up so quickly :-)
Hi Chantel! So glad you enjoyed the recipe! Thank you for this kind review!
Just what I was looking for – an easy delicious chocolate muffin recipe which is also healthy! I used pure maple syrup to sweeten it and reduced it to 1/3 cup, it was the perfect sweetness for me. These will be gone very soon :)
Hi Victoria! So glad you enjoyed the muffins! Thank you for this kind review!
Do you have the nutritional stats for these muffins? My husband is diabetic & watches his carbs. Thanks! Oh, & they are delicious!
Hi Mary! Nutritional stats are always located at the end of the recipe in the recipe card (unless it is a really old post but this one has it). Hope this helps! Glad you enjoyed it!
Super good recipe my 2 years daughter wanted chocolat muffin for breakfast so I was trying to find a healthy recipe and found yours! Its so moist and delicious. I used whole wheat flour which was perfect and decaf nescafe since i have kids. Thanks for sharing ur recipe !
Hi Farah! So glad you enjoyed the recipe! Thank you for this kind review!
Hello! I have a muffin tin that holds 6 liners, an this recipe says it makes 12. However, some of the reviews say that it makes 6. How many does it make??
Hi Sophie! For me they make 12 as stated in the recipe. Not sure why others are only getting 6?
So easy to make and so good!! Im addicted 😍 Thank you for this amazing recipe!
Hi Mariana! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t often take the time to review recipes, but when something this healthy is so ridiculously good, I have to. I am plant based so I (kind of) followed the vegan variation. I used Bob’s Red Mill egg replacer, maple syrup, oat milk, and coconut cream instead of alternative yogurt (I was out). I also didn’t have any espresso powder so I skipped that. These are phenomenal! I will definitely be making them again. Thank you so much for an indulgent treat I don’t have to feel guilty about eating.
Hi Angel! So glad you enjoyed the recipe! Thank you for this kind review!
AMAZING!!! So fudgy and moist. These might just be my all time favorite chocolate treat! And I am a die hard chocoholic!! I did make some modifications because I am GF and I only had jumbo muffin pans. SO…
I used GF flour 1:1. I used coconut oil to grease (just in case) the muffin pan and baked them 29 minutes. I use a very thin bamboo skewer as a tester. It was slightly underdone at 22 minutes. The last 7 minutes I tented the tops with aluminum foil to prevent burning*. Voila! They are amazing and perfect! *I have a very old double oven stove (small oven on top and a regular size oven on the bottom) and I baked these in the small oven which makes them close to the heating element, hence, I tented them to prevent any burning. Also, with the coconut oil greasing the nonstick pan, all I had to do was twist the muffin in the pan then lift out with a knife. They are very heavy!!! In a jumbo size muffin tin, I filled 5 of them 3/4 full and put water in the 6th. Perfect! Thank you so much for the best recipe ever!!!
Hi Susie! So glad you enjoyed it! Thank you for this kind review and feedback on substitutions!
These muffins are BOMB! Light, airy, moist & chocolatey…and very forgiving. I’ve made them with all-purpose flour (it was all I had on hand) and again today with whole grain oat flour. I feel quite confident it would work with just about any flour. Spectacular! I use skim milk, stevia chocolate chips and a few dark chocolate chunks as well. Awesome work snack that actually satisfies those afternoon chocolate cravings. Deeeelish!
I’m so happy that you’ve enjoyed them, Melissa! Thank you for sharing this kind review!
Absolutely awesome recipe!! I think I accidentally omitted the 1/3 cup of milk, though (baking with a toddler is more challenging than I expected) and they still turned out great! I think this recipe might be foolproof!
I’m so happy that you enjoyed them, Sara! Thank you for sharing this kind review!
WOW!!!!!! THIS IS THE PERFECT PERFECT HEALTHY CHOCOLATE MUFFINS!!! I have to tell you, these muffins get better and better!!! I didn’t have greek yogurt, or any yogurt for that matter, so I looked at your substitution suggestions. I substituted 1 cup unsweetened applesauce for the yogurt. I also wanted low glycemic index. So I substituted coconut flour 1:1 instead of honey or maple syrup. And I always use gluten free flour. ( I use Bob’s Red Mill ) Sprinkled a few mini chips on the top. I made them in jumbo muffin tins 3/4 full. Sprayed with coconut oil. Baked for 25 minutes in 325 oven. BINGO. I didn’t think your original recipe could be improved, but thanks to your suggestions, they are PERFECTLY PERFECT. Please do try this variation. I think you will agree. **** I used a double recipe when I made this; hence, 1 cup applesauce and 1 cup coconut sugar. SORRY.******
I’m so happy that you enjoyed them, Susie! Thank you for sharing this kind review!
ERIN I reread my comment. CORRECTION: I used coconut SUGAR not coconut flour! OH my goodness. I very bad mistake. Please correct this if you can in case somebody tries it! Thank you.
Thank you for clarifying, Susie!
SO GOOD!!! Highly reccomend.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
It was the best healthy cale recipe ever!! Do yourself a favor and just try that 🤍
Hi Seray! So glad you enjoyed the recipe! Thank you for this kind review!
unfortuately, these did not turn out for me. I used dark cocoa powder and I think that was a big mistake. The muffins were slightly bitter, but more had a chemical taste, like from baking powder. iWe threw them all away, I wont try the recip again as the cost of ingredients adds up.
I’m sorry to hear you had problems with the recipe! It has worked well for myself (and others) and I wished it would of been a hit for you too.
DELICIOUS! I halved the recipe, resulting in 4 muffins(???) but I used evoo and only 3 tbsp of maple syrup instead of 4 and they still turned out so good. Super chewy but soft, love these!
Hi Sophie! So glad you enjoyed it! Thank you for this kind review!
These muffins are amazing and especially great that my fussy kids love them! Easy to make and delicious! Thank You!
Hi Adriana! So glad you enjoyed the recipe! Thank you for this kind review!
These truly are delicious! Definitely adding to our favorites rotation.
Hi Danica! So glad you enjoyed the recipe! Thank you for this kind review!
These are SO good. They really do taste like a brownie amd super easy to make. I’m going to try baking them in a donut pan to see how that comes out as another chocolate breakfast option. THANKS SO MUCH!
Hi Mary! So glad to hear you enjoyed it! Thank you for your kind review!
can we use avocado oil?
Hi Jinny! You probably could, although I haven’t tried it myself. If you decide to experiment, let me know how it goes!
These were seriously so delicious, just sweet enough, and a great special treat snack for my toddler.
Hi May! So glad you enjoyed the recipe! Thank you for this kind review!
hi! Can i use almond flour?
Hi Maria! I haven’t tested this recipe with almond flour. I do know almond flour is a finer grain so it would not be an 1:1 substitution. If you decide to experiment, let me know how it goes!
Hey! I made them but added an extra egg and white chocolate chips. The white chocolate chips didn’t melt but also took a weird look so I’d skip them next time. When I made them they looked really moist but as soon as I took a bite, I was immediately disappointed. They had no flavor! Nonetheless, I left them covered until the next day because I was too lazy to throw them out. The next day I was washing dishes and I was like “ugh, they look so moist, how can they have zero flavor?!” So I tried another and it tasted EXACTLY like a chocolate muffin should so im not sure what happened (and my boyfriend who tried them the night before and the next day agreed with me). This has never happened to me before. It’s almost like when you make something and when it sits and marinates, it tastes better lol. To this day idk what happened but im convinced it’s related to the almond flour. They were very good, I’d make them again with almond flour and wait to eat them the next day🤣 I’d probably skip the chocolate chips all together bc the muffin was chocolaty enough.
Thanks for the feedback Maria!
Fantastic recipe! Followed the recipe quite closely: didn’t have Greek yogurt but regular did just fine, and added in several handfuls of blended spinach to get some extra veggies into my toddlers which didn’t affect the taste/texture negatively at all.
Wil definitely make again and sgain!
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
These are great and easy to make but they don’t yield 12 regular muffins, more like 8.
Thanks for the feedback Bryan, glad you enjoyed them!
Very good! Baked for minimum time. Perfect for the littles. Used chopped 90% chocolate.
Hi Terry! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! We doubled the recipe and made them allergy safe for us (one dairy and one egg allergy). We used vegetable oil instead of canola (because that was all we had), applesauce in place of the yogurt, unsweetened almond milk and bobs red mill egg replacer for the eggs. We also used only 1/2 cup of maple syrup (in lieu of a full cup for the double batch) and less chocolate chips. They were fantastic and just the right amount of sweet!
Hi Caitlyn! So glad you enjoyed the recipe! Thank you for this kind review!
This a very good muffin recipe! I like that it really tastes and has the texture of a muffin, not a cake labeled as a muffin. The sweetness level is also perfect. I used whole wheat pastry flour and it gives it a light texture. Followed your recipe as is and saving it to my muffin archives. My kids will be happy with this as “cake” and so will I..
Hi Sasha! So glad you enjoyed the recipe! Thank you for this kind review!
These were so easy and yummy. Honestly, I wasn’t very gentle with the mixing (as per the recipe) and they still turned out great. So happy I could use a healthy recipe for baking with my little girl. Will be using this as my go to again.
Hi Shona! So glad you enjoyed the recipe! Thank you for this kind review!
Lovely! I accidentally misread the recipe and added 1/3 cup of coffee. Still turned out really tasty with the strong coffee kick
So glad they turned out for you Denise! Thank you!
I tried the batter raw. mmm yummy. I felt like a kid again. I was licking the bowl clean and all the utensils before putting the dishwasher. I have 3-5 mins left on these chocolate delights.
I’d send you a photo but I don’t like using Instagram. Sorry.
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
It was great for the first time, but it didn’t rise on the second on third occasion. Taste is good but it didn’t seem to rise and hence densely packed. Any ideas on what went wrong please? Was the wet mixture (before mixing to dry) or wet+dry over mixed? I baked it on a cake pan in a rice cooker (cake mode) instead of muffin tray for the 3 instances. Thanks!
Hi Hazel! I’ve only tested the recipe as is and have no experience in cooking these muffins in a rice cooker so it would be really hard for me to know what went wrong. I’m glad you were able to still enjoy them.
Didn’t have the instant coffee so I made it without. I’ve had to hold myself from having more than 2 in one sitting.
My toddler loved it too, and it wasn’t very sweet which is essential in our home as we try to avoid sugar highs.
This recipe ticked all the right boxes.
Will make it again, and again, and again, and again!!!
Thank you for sharing!
Hi Lorely! So glad you enjoyed the recipe! Thank you for this kind review!
This is an excellent recipe and I bake A LOT! I just ate two – and they are barely cool!! I was so hoping this recipy would not disappoint since I made a double batch and that’s a lot of ingredients! They are not too sweet yet satisfyingly sweet at the same time. The only tweak to the recipe I did was reduce the amount of chocolate chips to almost half (as I do with all recipes that call for chocolate chips!) I also used the maple syrup option rather than honey as I always have that on hand. I’ve bookmarked this recipe and it will get made again and again and again! Thank you!
Hi Wendy! So glad you enjoyed the recipe! Thank you for this kind review!
Found this recipe when looking for a healthy chocolate muffin recipe. I gave it 5 stars as they turned out well but note I had to make substitutions as I didn’t have all the ingredients. I used maple syrup for the sweetener. Substitutions were whole cows milk, sunflower oil, regular yogurt mixed with one scoop of protein powder, and mini chocolate chips. Muffins came out very light and tender. Batter was thin and some of the chocolate chips sank to the bottom. I think regular sized one would have worked much better. I will definitely make these again for a healthy chocolate fix with morning coffee!
Hi Carol! So glad you enjoyed it! Thank you for this kind review!
Absolutely delicious, just made them and they definitely satisfy muffin cravings. (I don’t have instant coffee so I just put a shot of espresso in. Worked great and they turned out awesome)
Hi Melina! So glad you enjoyed the recipe! Thank you for this kind review and feedback on using the espresso!
Hi, is it possible to use a piping bang and fill the centre with strawberry jam, or would that make them crumble?
I would love to try this recipe, the muffins look gorgeous!
Hi Sarah! I’ve only tested the recipe as is, so not sure how that would work. If you decide to experiment, I’d love to know how it goes!
I tried it with a little twist and it was a hit with my flatmates, 3 muffins disappeared just as I got them out of the oven!
Since I was desperate for that strawberry cream flavour I replaced the chocolate chips with strawberry cream-filled chocolate pieces. I placed half a piece it in the middle of the batter in the muffin cup and once the muffins were done, the centre was oozing strawberry cream and chocolate!
Thank you so much for this healthy take on chocolate muffins, they’re a game-changer😋
Such a great idea Sarah-Jane! Now I need to give it a try! ;)
Hello,
I would like to bake your lovely muffins & I’ve bought all the ingredients.
What are the measurements in grams if I use a weighing scales please ?
Thanks
Hi Pearl! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.
These are the best healthy chocolate muffins I’ve ever made! It’s now my go to recipe for after school treats and my kids who love sweets happily eat these! Perfect every time! Thank you!
Hi Adrianna! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! And so easy, these came out perfect, thank you!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
These are AMAZING. All the decadence of chocolate muffins but with more wholesome ingredients! I make these regularly now!
Hi Madi! So glad you enjoyed the recipe! Thank you for this kind review!
I would do no stars if I could. They turned out flat and dense with a terrible flavour – followed recipe to a tee! Is it missing baking powder??? So sad to waste so many ingredients.
I’m sorry to hear that you had trouble with the recipe Beki. When it comes to muffins and breads, overmixing will cause them to be dense. The recipe is not missing baking powder, I would check the baking soda. They could be flat due to that. Myself (and others) have enjoyed the muffins, so I wished they would of been a hit for you too.
Amazing recipe! I made no real changes other than using AP flour because I didn’t have any whole wheat, and I used half honey and half maple syrup. They turned out chocolatey and moist, and even my super picky 3 year old loved them, which is always a win in my book. Anyone on the fence — make these, you won’t be sorry!
Hi Angi! So glad you enjoyed the recipe! Thank you for this kind review!
So surprised by how tasty the muffins actually are. I used regular white flour and no espresso as I didn’t have the ingredients for the while original recipe, but I’m really happy with how they turned out. So delicious!
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
I have been making these muffins for my kindergartner to take for snack. Made these so many times I don’t even need the recipe. They are so good! Today I didn’t realize we were out of the chocolate chips and my daughter said let’s try M&Ms. We tried, they stuck to the pan and didn’t work. Oh well, they still taste great!
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
These muffins are perfectly delicious, I cannot thank you enough Erin for sharing your recipe!!
In spite of these ingredient substitutions, they turned out moist, fluffy and extremely chocolatey:
I used whole wheat flour, regular yogourt, and maple syrup instead of honey.
We ate them for dessert. But eat them anytime, definitely !!
Glad it worked out for you Doreen! So glad you enjoyed them!
These were really yummy! I’m a lazy baker and don’t bother letting things come to room temp, so the eggs and milk were cold and the butter was warm from melting. They still turned out great! Thank you!
Hi Madi! So glad you enjoyed the recipe! Thank you for this kind review!
These were so good we ate half a batch in 1 day! And they have such good ingredients that we didn’t even have to feel guilty about it! I substituted 1/4 cup applesauce + 1/2 tsp baking powder for 1 of the eggs, and we used Giradelli dark chocolate chunks. They turned out so moist and yummy. I might do a 1/2 tsp more of baking powder next time to try to get a little more rise. ;)
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!
Hi! I can’t eat honey and syrups, so I tried with a few drops of sucralose instead and without instant coffee, and they turned out amazing! As an insulin-resistant person, I really missed muffins and soft cakes so I am so happy I can now have these wholewheat muffins from time to time, they definitely don’t make you feel like you’re compromising on the taste :) thank you!!
Wonderful Sara! So glad you were able to enjoy them!
Love this recipe. One note for those who would forego the instant espresso powder due to caffeine concerns. In my case, my grandchildren are very young and I didn’t want them to have the caffeine. I bought decaf instant espresso powder on Amazon and now use it all the time when I make chocolate desserts. It’s great stuff!
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, these look so delicious! I plan to make them for an end of school picnic.
My question is how long would I cook them for mini muffins?
Thank you!
Hi Leslie! While I have not tested mini muffins myself with this recipe, I do know mini muffins typically cook in about 12 minutes. If you decide to experiment, I’d love to know how it goes!
I LOOOOOOOVE! They came out so tasty and fluffy! It’s as sweet as it should be. I’m obsessed with this recipe! I used low fat cow milk, olive oil, full fat Greek yogurt, honey and I didn’t vanilla extract and espresso powder cause I didn’t have them but they came out so perfectly! It’s also so easy to make despite having many ingredients I only used 2 bowls, 2 spoons and one cup! Sooo easy! I ate 5 of them in a couple hours! Thank you for the recipe and congrats!
Hi Athena! So glad you enjoyed the recipe! Thank you for this kind review!
Terrible. Muffins didn’t rise. I have a feeling I fell into the trap of making their recipe twice as it’s what comes up first with good reviews on google YET the same thing happened!! But only good reviews are posted? I’m so disappointed and what a waste of ingredients!
I’m sorry to hear you had trouble with the recipe, Becky. There are a few reason why muffins won’t rise. Over-mixing the batter, old, expired, or insufficient baking soda, the oven not heating properly or not filling the muffin tins properly. It’s really hard for me to know exactly what went wrong without being in the kitchen with you. Also we allow all kind of comments to be posted on our site. For this particular recipe you don’t find a lot of negative reviews because there haven’t been any that said their muffins didn’t rise. Hope this helps!
The muffins did not cook in the middle despite a longer baking time. Thumbs down! Waste of food in this economy!!
I’m sorry to hear you had trouble with the recipe, Valentina. I would probably just keep baking them until they are done, so you aren’t wasting them.
I love ❤️ them
Hi Eden! So glad you enjoyed the recipe! Thank you for this kind review!
A great not-too-sweet muffin, great for guiltless breakfast or snack! Didn’t have espresso powder but think that would have made them even better! Added some quick oats I needed to use up and turned out great.
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
Just made these today and they turned out scrumptious! Very moist and flavourful with just the right amount of sweetness. My husband had one bite and said, “Wow, this is so decadent!” My preschooler requested more after I gave him a piece. These are a hit. Thank you for the wonderful recipe. Love the addition of Greek yogurt for some extra protein!
Hi Fiona! So glad you enjoyed the recipe! Thank you for this kind review!
Success! I made mine with gluten free flour, cacao powder, and coconut oil instead of canola. It’s a great muffin! Nice texture and rich flavor.
Hi Judi! So glad you enjoyed the recipe! Thank you for this kind review!
So moist and chocolatey! They didn’t taste like “healthy” muffins. I purposely over filled them to make eight huge bakery looking muffins. Baked for 18 minutes and they rose beautifully. Thanks for the recipe will definitely be my go to from now on :)
Hi Tiffany! So glad you enjoyed the recipe! Thank you for this kind review!
Can’t fault this recipe. A friend made these and brought one for me to try. I ended up making two batches in a day. They are that good. My kids love them. I’ve tried quite a few muffin recipes and a lot of the time they turn out quite dry. This recipe was not like the others. A keeper!!!
Hi Shaz! So glad you enjoyed the recipe! Thank you for this kind review!
I used whole wheat flour, applesauce instead of yogurt, and extra virgin olive oil and maple syrup instead of honey. I tripled the recipe. I must have made them too big because I got 30 muffins instead of 36. But thats ok. They are nice size for breakfast. 2nd time making them. They are so yummy!!! Nice and fluffy!! Everyone in my family likes them.
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
These are the best chocolate healthy muffins, they rise up so well and they’re so easy to make. Definitely recommend 😁
Hi Nicoleta! So glad you enjoyed the recipe! Thank you for this kind review!
These are super. I make these substitutions: swap the honey/maple syrup for 1/2 cup of stevia maple flavored syrup. Also add a 1/2 teaspoon of stevia granulated. Lowers the glycemic index hit a bit, I think?
So glad to hear it, thanks Don!
I have been trying out different muffin recipes that are healthy, to keep in the freezer on mornings that I don’t really feel like making anything, or if I just randomly crave a muffin.
These turned out amazing! I used cacao powder instead of cocoa. I loved the slight hint of cinnamon in these too! Will be making this regularly :) I bet some dried cherries or nuts would be nice to add in as well.
So happy to hear that Allison! Thank you!
Hi Erin, thank you so much for this recipe!! To be honest I almost made it every week since spring this year 😆 sometimes I used all purposed flour when I ran out of whole wheat flour and I didn‘t use espresso since it was made for my almost 3 years old and for her friend too. She‘s so obsessed with this muffins! I also use 1/2 tsp baking soda + 1 tsp baking powder (it’s just I always have this amount of mix for any muffins that I made) and it was always turned out perfectly fluffy and moist. Once again thank you so much! It‘s really a hit in our home!! ❤️
That makes me so happy to hear! Thank you Ribca!
where’s the measurements?
I’m so confused Sophie, because I see it on my end. The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!
Followed the recipe pretty closely. Used regular salt and 1% milk. And low fat Greek yogurt. I liked the espresso addition. Definitely adds a twist. I think next time I might add just a little more honey than what’s called for. I like them a little sweeter. These are tasty.
Thanks Martha!
Made these for my boys for school for a healthier alternative and they love them! Thank you!
Love that! Thank you Meghann!
Made a double batch today and these are almost gone. So good.
So glad. you enjoyed them, Rachel!
Delicious and easy! Trying to make more baked goods with whole wheat flour, and this is my family’s favorite recipe yet.
So happy to hear, thank you Stacey!
These are amazing! I’m making them for the second time now- I used both honey and agave syrup because I was almost out of honey, and didn’t have espresso powder so I left it out. Thank you for such a good, healthy recipe!
So happy to hear you enjoyed them! Thank you Mary Ann!
Okay, these are really delicious. I had doubts they would be because I’m not a fan of whole wheat but I have a bunch and other ingredients I needed to use. I used maple syrup for sweetener AND the suggestion of pumpkin. There was a bunch of canned organic pumpkin clearanced and I just knew I could use it for something. You wouldn’t even know! It’s moist and a bit chewy, I imagine because it’s whole wheat. I did use some extra chocolate chips because that’s what I had left over. This will be a keeper recipe for me!
Love to hear that, thank you Debi!
Very very good! Very versatile.
Easy to substitute and adapt to additions you may want, which is my favorite kind of recipe because I love to make it my own. I always have baby purée and cereal around and I like to add those for the extra iron for my toddlers. Thank you for the perfect base it’s very very moist and the perfect amount of sweet.
Great to hear! Thank you!
These are good, I used apple sauce instead of yogurt. However I think next time maybe reduce the honey to 1/4 cup. They tasted good but I could taste the honey and maybe add a bit more espresso powder a bit. Overall I would make these again
Glad you enjoyed them! Thank you!
Hi Erin,
Have you ever made these with whole wheat flour? How did they turn out? They look delicious, my grandkids will love them!
Thanks!
Hi Lisa, I use white whole wheat flour for these but many readers have substituted with whole wheat flour and had great success. Hope you enjoy them!
Wow were these muffins good! Great recipe!
Thanks so much, Karla!
Sooo delicious!! I used whole wheat flour and they still turned out great. I’ll definitely be making these again, maybe with less chocolate chips next time :)
Glad it worked out! Thanks DM!
Perfectly delicious and quite addictive! I have 4 kids, made a batch two days ago and am already making another batch… a big win in our house!
Thank you El!
I made these today with coconut milk yogurt, avocado oil, vanilla unsweetened oat milk, and maple syrup. They were fantastic. Super fluffy, moist, flavorful. I forgot the decorative chips on top but I didn’t miss them much. My kiddo ate 2. Thank you!!
Glad it worked out for you, Dayna!
I made these last night and I plan to make them again. I love the flavor and the texture…it’s like biting into a cloud of chololate goodness.
I used unbleached white flour as I don’t have any white whole wheat. I had to bake them for almost 30 minutes but I’m wondering if that’s because the flour I used was less dense than the white whole wheat. I substituted applesauce for the oil and used maple syrup as the sweetener and I used Ghiradelli’s dutch process cocoa powder as well as their miniature chocolate semisweet chips.
I the future I’m going to experiment by adding some peanut powder or another protein powder. I also think orange flavoring would be delightful in this.
Thank you for sharing and raising the chocolate muffin recipe bar.
Thank you Kay!
Used standard whole wheat flour and still turned out tasty!
Great to hear! Thank you Autumn!
Honestly and sadly, this was not my favorite recipe. It definitely tastes healthy. My batter was pretty runny as well. I baked one quickly and could tell it was too liquid. I added more flour, a touch more maple syrup, and a bit more baking soda. It came out better, more solid/cooked. But still..wouldn’t use this recipe in the future. So sad, I really wanted it to work
I’m sorry to hear that you had trouble with the recipe, Shelly. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Made these muffins today. It’s amazing. Will definitely make again for my daughter’s lunch box.
Thanks Divya!
I tried a few other recipes and this was by far my favorite. They turned out perfect every time and both of my kids love them and they are a lot healthier than the store-bought kind.
Yay! Great to hear, Kymberly!
These are amazing. Tasty and not too sweet
Thank you Lea!
My!! These are very good!! A keeper recipie for sure. I used apple sauce instead of yogurt, and instant coffee instead of espresso powder.
Thank you Maureen!
love these! I swap the oil with an equal amount of applesauce and they’re still really good. If I wanted to make them just chocolate chip, do you think I could swap the cocoa powder for an equal amount of flour?
Glad the applesauce worked! I haven’t tested it making the swap of cocoa powder for an equal amount of flour but if you decide to experiment, I’d love to know how it goes!
Love the recipe . Taste absolutely delicious . I ate half the batch myself . Just wondering why the muffins deflated once i got them out of the oven .
Glad you enjoyed it, KL! I’m not sure but I’d start with your baking soda to make sure it’s fresh, then secondly, you want to make sure you don’t overmix. Hope this helps!
These came out very well! I halved the recipe and made mini muffins for my five year old. Used goat milk yogurt, instead of Greek because that’s what we eat and applesauce instead of any oil. Just one big chocolate chip on top and it was the perfect amount of sweetness. I wouldn’t necessarily say they are healthy, but it is nice to avoid processed sugar!
Glad to hear you enjoyed them, Michele!
This recipe was genuinely really good. I used maple syrup, put in some spinach powder and used regular ww flour. I used 120g flour at first and did end up needing that extra 2 tbsp. The batter was still wet so I was a little worried, but came out perfectly. I only used 1/4 cup chocolate chips but next time will use full 1/2 as it really wasn’t very sweet (not a bad thing!). We’ve eaten through more than half in one day.
Love it! Thanks Christina!
So gross and it just turned out all crumbled 🤢. DO NOT RECOMMEND!
I’m sorry to hear that you had trouble with the recipe, Bella. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I was a bit sceptical about this recipe, with the use of natural ingredients, no sugar etc. but OMG!! they were delicious, very light and not too sweet. I can see why people love this recipe soooo much!!
Best ever, this recipe is a keeper!!
Yay! Thank you John! They look fabulous!
We absolutely loved the muffins! They were awesome and I will make them again.
I used whole milk as that was what I had on hand. Substituted applesauce for canola oil. And used 1/4 cup honey and 1/4 maple syrup.
The batter did seem a bit runny so I added 3 additional tablespoons of flour. We live at 7000 ft elevation so that could be why. I did not make any of the other typical adjustments for elevation.
I made 18 smaller muffins instead of the 12 that the recipe suggested. Used silicon baking cups.
Also to freeze, after they were completely cool I put the muffins on a cookie sheet and put them in the freezer. When completely frozen (about 6-hours), I put the muffins in a ziplock bag then back in to the freezer.
I love your Well Plated Cookbook. My husband calls it my coffee table cookbook because I never put it away. So many excellent recipes. Thank you!
Makes me so happy to hear, thank you Susan!
I make 2 dozen of these almost every week. We love this recipe. Thank you!!
Yay! love to hear that, thank you Rachel!
OH my word!!!!!!!!!!!!!!!!!!!!!!!!
I have been looking for a chocolate muffin recipe
THIS looks like it
I already have an AWARD winning bran muffin recipe that has
won ribbons at Calif State Fair and Oregon State Fair
and American Dairy Association
Absolutely nothing dried out and unappetizing about them ;-). . .
THIS will do the trick for my chocolate need
Thanks Rosalee!
These muffins are delicious!! I made them like the recipe but I did use maple syrup. I will be making them a whole lot. Thanks so much for this new breakfast muffin that I love!!
Great to hear, thank you Kay!
These turned out sooo incredibly dry, and strangely savory? I used maple syrup and they tasted completely unsweetened and not good.
I’m sorry to hear the recipe wasn’t to your taste, Joy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
If I made these without the choc chips (to make canteen friendly) would they still
Taste ok?
Hi Amanda, I haven’t tried it but other readers have left out the chocolate chips with great success. Let us know if you decide to experiment!
Hej!
Can I make them with ‘normal’ greek yoghurt?
Many thanks!
Josefin
Hi Josefin, when we say normal, are you referring to full fat? If yes, then sure. But I’d still recommend using plain. Enjoy!
Excellent, without all the fat and sugar usually in sweet treats. I used 1/4 cup of maple syrup and 12 drops of liquid stevia. Perfect sweetness level.
Thank you!
Great to hear, thank you Kathleen!
Second week in a row baking these delicious muffins. TOTAL WIN in our house! Thank you.
Makes me so happy to hear, thank you Maria!
YUM. I have been trying hard to fit protein into my life while also combating my insane sweet cravings – I think your recipe has got me there! I made a slight modification: I subbed 1/4 cup and 2 tablespoons of flour with vanilla protein powder, and added an extra glug of vanilla. These turned out so well, I am shocked!!! Feels 100% decadent.
So glad to hear you enjoyed the muffins, thank you Jill!
I’ve been making these muffins most weeks for several years now! Sorry it’s taken so long to leave a review, haha. Thank you so much for the delicious (and slightly nutritious) recipe. My kids love them – I do too!
So glad to hear you enjoyed the muffins, Sophie! Thank you!
These muffins are such a hit, healthier chouce for all of my chocolate lovers!!! Great Recipe!!!
Thank you Bev!
Everyone in my family loves these and we have made them over and over for the past few months! Absolutely delicious.
Thank you Megan!
Delicious, I used cacao powder and coconut oil, both my kids and I loved them. Thanks.
Thank you Lia!
Delicious! These were a huge hit with the toddler to make and especially eat. They taste great!
Thank you Zara!
Hi Erin—would this recipe work in a loaf pan?
Hi Phyllis! I haven’t attempted to make this recipe into bread but we do have a chocolate banana bread: https://www.wellplated.com/chocolate-banana-bread/ If you do experiment with the muffins, let us know how it goes!
These muffins are divine. They’re more cake like than denser muffins but the cake is soooo lovely and light and fluffy. They don’t taste healthy at all. This has definitely got to be one of the best recipes be tried.
So glad to hear you enjoyed the muffins, thank you Safia!
Made 3 batches 3 days in a row. Kids loved them!!!
Yay! Great to hear, Linh! Thank you!
Delicious! I only had dark chocolate chips so I think semi sweet would have added a touch more sweetness. This is definitely not a super sugary recipe, which is exactly what I wanted. The texture is perfection and even my sweet-addicted kids devoured them! This recipe is a keeper!
So glad to hear you enjoyed it, Jennifer! thank you!
You should use baking powder not baking soda using baking soda turns it into more of a cake like texter with is not what I’m looking for when I look up muffin recipes if I wanted cupcakes I would have looked up cupcakes
I’m sorry to hear the recipe wasn’t to your liking, Lisa. As stated in the beginning of the blog post these muffins are brownie-like, so not your standard coffee shop muffin. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Gave u to many stars before again if I wanted cupcakes I would have looked up cupcakes not muffins
I’m sorry to hear the recipe wasn’t to your liking, Lisa. As stated in the beginning of the blog post these muffins are brownie-like, so not your standard coffee shop muffin. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The flavor was good, but the cooking temp and cooking time were not accurate for me at all. They ended up being in the oven over 45 minutes and for the last ten minutes I had to bump the temp up to 375. I was worried when the batter was so wet… I added an extra 1/3c of flour and it was still extremely wet.
Once they were finally cooked, they were delicious, but just a lot of issues getting them thoroughly cooked.
I’m sorry to hear you had trouble with the recipe, Macy but glad you were still able to enjoy them. I would refrain from adding more flour to them, as that was not intended with the original recipe, so not sure how that would affect the baking time. Also all ovens are different so mine must just run hotter than yours.
Best healthy chocolate muffins ever! My 2 year old devours these and there is no guilt. This recipe is being made on repeat.
Yay! Love that Meghan!
This was a good recipe! I subbed plain yogurt for Greek yogurt and dark chocolate chips for the semi-sweet. I baked the muffins for 5 minutes longer than the recipe stated. They were very good, will make again :)
So glad to hear, thank you Ali!
I always substitute half the amount of flour with oats for more fibre. And I used 1/4 cup of coconut sugar and 1/4 cup of maple syrup. I added a whole grated apple for added sweetness. It worked beautifully. would make this recipe again.
So glad to hear, thank you Sylvia!
These are awesome! Made a few tweaks. I used wholemeal self raising flour, baking powder, whole milk, full fat greek yoghurt and used coconut oil. Such a great recipe. Cooked in 20 minutes. Probably the best muffins cupcake (whatever you want to call them) I’ve ever made. Both me and hubby very pleased. Thanks for this recipe!
Glad the substitutions are working for you, Rebecca! Thank you!
The family have given these muffins their thumbs up!! Absolutely delicious and so super moist. We are chocolate lovers so this reciepe is perfect, only adjustment we made was using dark chocolate chips.
My muffins did fall, but I suspect it was because I didn’t take them out of the hot muffin tin early enough to cool after baking (as we were eating dinner at the time). This reciepe will definitely be made on repeat!
So glad to hear you enjoyed them, Tarryn! Thank you!
Fantastic recipe! The sweetness level was perfect. Not too sweet at all, but still satisfies the chocolate craving. Thank you for sharing this!
So glad you enjoyed it, Monica! Thank you!
These turned out so well! My kiddos loved them.
I substituted regular yogurt for the Greek Yogurt and instead of adding the 2 tablespoons of white whole wheat flour, I used bread flour instead (just for the 2 tablespoons.) I love that this uses honey and whole wheat flour. I think I’ll be coming back to this recipe again and again.
Glad it worked for you, Rebeckah!
Recipe was easy and turned out wonderfully – loved by both my four and seven-year olds. My batter had a good consistency (almost like a thick pancake batter) and took between 18-20 min at 325 using mini muffin pans. My husband also loved the muffins and asked for me to add it to our recipe box where only our “keeper” recipes go.
So glad to hear! Thank you Heather!
Great recipe! My kids thought they were great, my son says they taste like brownie cupcakes! I kept them in the oven for an extra 5. Thank you for the recipe 🥰
So glad to hear, thank you Katie!
Hi, I had a question. I was wondering if I could sub the whole wheat flour for oat flour to make it gluten free? Or would the resulting bake be too dry? I was also wondering if you thought adding a 1/4 cup of nut butter would be alright? I am hoping to slightly increase the protein value for my grandmother who has dementia, she likes sweets and I want to make sure she’s eating enough fiber and protein.
Hi Jessie, I actually haven’t tried either of these substitutions so it would be hard for me to say for sure how it will turn out. I checked the comments and didn’t get any feedback from any other readers either. So it would be something you’d have to experiment with. If you decide to, let us know how it goes. Also check out our high protein recipes, you’d might find something there that fits the bill! https://www.wellplated.com/category/recipes-by-diet/high-protein/ Hope this helps!
I made this today & think it is delicious. I used wholemeal flour (it is more common in my country), full cream milk, plain greek yogurt, melted butter & dark chocolate chips. I made 12 servings as suggested in the recipe but i might increase the serving size for each muffin the next time i bake this as i want it to be big & full. The only issue i had was the bottom of the muffin sticks too much to the liner (i use baking paper). I’m not really sure what is the reason. Did i overbake the muffins? I baked the muffins at 425° for 5 minutes & 350° for 17 minutes. Total baking time was 22 minutes.
So glad to hear you enjoyed them, Jiha. Not sure why it sticks to the liners, maybe try a different liner or spray it ( I know not idea but it might work). Hope this helps!
It was amazing definitely 100% going to make them again
Great to hear, Caitlin! Thank you!
These are delicious! I have made them before and they fell so this time I decided to bake them at 400 degrees for five minutes and then without taking them out lower the temperature to 325 and bake for 10 more minutes. They were perfectly high and moist! I also added four tbsp of chocolate collagen powder so I upped the milk too
So glad to hear! Thanks for the feedback, Mary!
Great. Recipe but wondering how can I make them more moist also how do you prevent the mixture sticking to paper cup when cooked? . Wonder if I overcooked as they weren’t ready at all at 22 mins so left another ten mins but not sure what the perfect time was then
I used dates to add extra sweetness instead of choc chips and half oat flour to boost fiber content and added baking powder which helped them rise more
Hi Natasha, I’ve not had this issue with the written recipe, also I like using parchment paper liners. They are the best! Also the changes made to the recipe will change the end result.
I have been trying all sorts of whole wheat/no sugar recipes to find healthier alternatives to our beloved baked goods for my family. This muffin recipe is one of our favs. I used locally milled whole wheat flour (~165g), melted butter and maple syrup plus chopped dark chocolate. These hit all the chocolate notes (100% agree that instant espresso powder is crucial with chocolate) and sweet spots while staying light. Will definitely be making these on the regular!
So glad to hear, thank you Annie!
They taste completely unhealthy in the best way possible lol a lot of healthier muffin recipes don’t taste like the real thing but these taste nicer than the chocolate muffins I used to get at the market. Love them! Such an easy recipe too.
Thank you Sally!
This recipe is a hit in my household. I have made it countless times now and turns out perfect every time. My kids love it and so do I! Thanks for sharing such a tasty recipe that is also healthy.
Makes me so happy to hear, Romica! Thank you!
These muffins turned out great! Made them as written, using avocado oil and honey and at 350 degrees for 17 minutes. My daughter loves the treat in her lunch and I feel good about the ingredients. Win!
Yay! So glad to hear, Carla! Thank you!
Delicious and moist, I used applesauce instead of yogurt and they came out great!
We LOVE this recipe! It’s become a regular for us. I use whole spelt flour, non-dairy yogurt, olive oil and maple syrup as substitutes. Turns out great!
A fun tip if you have kids: Bake the entire recipe in a round cake pan (8 or 9 inch), but leave out the chocolate chips during baking. When it’s done, remove from the oven and top with the chocolate chips and smooth them around the top of the cake when melted, like frosting. It then seems like gooey, chocolate cake is for breakfast! 😉
Yay! So glad the substitutions work for you J! Thanks for the tip!
Delicious! I added 4 tbsp chia seeds + more milk and coco powder. Also swapped choco chips with chopped nuts and a tiny bit of oats. Going to be making these weekly! Thank you for this wonderful recipe.
Yum! Thanks Grace!
This recipe was so good and I will defiantly be making this again. (I forgot to add extra chocolate chips) and so I wish there was a little more included in the recipe.
Happy to hear you enjoyed the muffins, Elizabeth! Thank you!
how many calories do you think each muffin has? they are delicious by the way!
Hi Abbe, one is roughly 193calories. The nutritional information is located at the bottom of the recipe. Hope this helps!
Great recipe! I’ve tried other healthy recipes and the texture has been off. This one has great flavor and is very moist. Will definitely keep this one!
So glad to hear you enjoyed the muffins, Lisa! Thank you!
Just made a batch of these and they are yummy. Loved the ingredients used!
Great to hear! Thank you Kaye!
I realized I didn’t have enough eggs so I used half a cup of unsweetened apple sauce instead. Worked like a charm! So that’s another way to veganize them too!
(Notes for anyone else trying—I didn’t use espesso powder and did use extra virgin olive oil instead of canola oil, don’t know if using espresso powder and canola oil would interfere with the apple sauce in any way)
Thanks for a delicious *and adaptable* recipe, Erin!
So glad they came out for you, Kyle! Thank you!
Could you use regular flour or all in one gluten free flour instead of whole wheat flour?
Hi Stephanie, yes! Anytime you see it written “white whole wheat flour” you can substitute with all-purpose flour or an 1:1 gluten free flour. Hope this helps!
Can I use Agave instead of honey or maple syrup? Thank you!
Hi Sarah, I haven’t tested it with agave but other readers have with success. Let us know how it goes if you decide to experiment!
I have made these twice now. The flavor is amazing, but they sink in the middle when I take them out of the oven.i used almond flour, would that make a difference?
Hi Judith, we’ve not tested these with almond flour but that is likely the cause. When using oat flour this is what we recommend and since it is interchangeable with almond flour I’d start here: “Swap one-fourth of the amount of white whole wheat flour with the same amount of oat flour.” Let us know how it goes!
I made these into mini muffins & swapped the chocolate chips for a chopped up dairy milk bar (1/2 of the chocolate called for) and they are SO delicious. Made 30 yummy mini muffins.
Yay! So glad to hear, Karly! Thank you!
I swapped cinnamon applesauce for the yogurt and made a combo of dark chocolate chips and peanut butter chips. I also did 1/4 c of oat flour and 3/4 AP flour in place of WW flour. They came out excellent. They have a great texture and are not too sweet. Thank you!
So glad to hear, Anna! Thank you!
Can this be made with almond flour for a lower carb version?
Hi Amy! Unfortunately you cannot swap almond flour for wheat flour. But you might love these almond flour muffins! https://www.wellplated.com/almond-flour-pumpkin-muffins/
WOW!!!!! These are amazing. So moist and chocolatey, yummmmm. Here are the substitutions I used: I used zero sugar chobani vanilla yogurt, zero sugar maple syrup, coconut oil, unsweetened vanilla oat milk, and all purpose flour, and they came out so good. They taste like regular chocolate muffins, you would never know it doesn’t have any added sugar! You can def leave out the choc chips if you wanted it to be even more healthy 😊
Glad it worked!
Delicious! They taste so good. Very moist and yummy. I doubled the recipe and used extra yogurt instead of oil. I baked them for 20 minutes. Perfection! Will be making again.
So glad to hear, Maddie Jo! Thank you!
This is our family’s go-to chocolate muffin recipe. Not only do we love the simple, clean ingredients, but the texture is perfect, sweetness level just right. Do not skip the espresso powder! Game changer in terms of rich, chocolately flavor. Thank you Erin!
Love to hear that! Thank you Sydney!
Very chocolatey and not too sweet. Perfect for a muffin! Moist. I may try omitting the extra 2 T of flour. I used whole wheat flour, skim milk, maple syrup and vanilla Greek yogurt because that’s what I had. Skipped expresso powder because I didn’t have any. 🙃
Very good recipe!
They look perfect, Dawn! So happy to hear you enjoyed the muffins!
I just made these for Sunday brunch and they turned out perfectly. The only changes I made were to use regular whole wheat flour, fat-free, lactose-free milk (FairLife for extra protein), and increased the cocoa to 1/2 cup because I wanted them extra chocolatey. What I love about these is that they’re not too sweet. (If you want them sweeter, you could always use milk chocolate chips rather than the semi-sweet). They were perfect with a glass of cold milk! Thanks for this yummy recipe, Erin!
They look fantastic, Tonya! Thank you for sharing!