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.

Moist and healthy chocolate muffins with chocolate chips in a muffin tin

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.

This recipe came about on a day when I was low on produce and had a hankering for a healthy chocolate breakfast treat. We were out of ripe bananas, so both Chocolate Banana Muffins and Healthy Banana Chocolate Chip Muffins weren’t an option. Chocolate Zucchini Muffins were out for similar reasons (no zucchini on hand). Plus, I wasn’t quite in the mood for my rich and decadent Chocolate Muffins.

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.

Moist, healthy chocolate chip muffins in a muffin tin

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.

The 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

  1. Coat your muffin tin with nonstick spray or line with paper liners.
  2. In a large bowl, whisk together the dry ingredients, and stir in the chocolate chips.
    Dry ingredients in a bowl for making healthy chocolate chip muffins for toddlers or adults
  3. 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!
    Mixing bowl with ingredients for making healthy chocolate chip muffins
  4. Fill each muffin cup almost to the top, then bake at 325 degrees 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!

Recipe Substitutions and Dietary Swaps

  • Gluten Free Healthy Chocolate Muffins. Swap the white whole wheat flour for the same amount of a GF 1:1 baking flour like this one.
  • 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:

How to Store and Reheat Healthy Chocolate Muffins

  • 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.
  • For even more storage tips, check out my post on How to Store Muffins and Other Quick Breads.

More Healthy Muffin Recipe Favorites

Recommended Tools to Make Healthy Chocolate Muffins

Moist healthy chocolate muffins for toddlers or adults

These most perfect healthy chocolate muffins set the standard of dessert for breakfast and the standard of breakfast for dessert! If you try the recipe, please let me know how it turns out for you in the comments below. I love to hear from you!

Moist and fudgy healthy chocolate muffins with chocolate chips in a muffin tin

Healthy Chocolate Muffins

4.9 from 67 votes
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.

Prep: 15 mins
Cook: 22 mins
Total: 40 mins

Servings: 12 muffins

Ingredients
  

  • 1 cup white whole wheat flour plus 2 tablespoons
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon instant espresso powder optional; will result in a more intensely chocolaty muffin
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup semi-sweet chocolate chips plus optional additional for sprinkling on top
  • 2 large eggs at room temperature
  • 1/2 cup nonfat plain Greek yogurt at room temperature
  • 1/2 cup honey or pure maple syrup
  • 1/3 cup unsweetened almond milk or milk of choice
  • 1/4 cup canola oil or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter
  • 1 teaspoon pure vanilla extract

Instructions
 

  • 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.
  • For more storage tips, check out my post on How to Store Muffins and Other Quick Breads.

Nutrition

Serving: 1muffinCalories: 193kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 28mgPotassium: 124mgFiber: 3gSugar: 15gVitamin A: 40IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




179 Comments

Leave a comment

    1. 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.

  1. 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.

    1. 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.

  2. 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!!

    –Anita5 stars

    1. 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.

    2. 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.

  3. Hi! Are you sure the temp should be 325F? I checked 22 minutes in and they weren’t even close to ready. Thanks!4 stars

    1. 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!

    1. 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!

  4. 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.4 stars

    1. I’m so happy to hear that you enjoyed this recipe, Catherine! Thank you for taking the time to share this kind review!

    1. I’m so pleased to hear that this recipe is a hit with your daughter, Heather! Thank you for sharing this kind review!

  5. 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!5 stars

      1. 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 hehe5 stars

  6. 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 lol5 stars

    1. Thank you for taking the time to share this kind review, Samantha! I’m so pleased that you enjoyed the recipe!

  7. 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.

    1. 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!

  8. 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 again5 stars

    1. I’m so pleased that you enjoyed the recipe, Julian! Thank you for sharing this kind review!

  9. 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!5 stars

    1. I’m so happy that you enjoyed these muffins! Thank you for sharing this kind review!

  10. 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! 5 stars

  11. 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? 5 stars

    1. 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!

  12. 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.5 stars

    1. 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.

    1. 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!

  13. 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. :)5 stars

  14. 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). 5 stars

  15. 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!5 stars

  16. 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 worked5 stars

    1. 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!

  17. 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. ?5 stars

  18. 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.  4 stars

  19. 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.

  20. 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!5 stars

  21. 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!5 stars

  22. 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. 5 stars

  23. 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! 5 stars

  24. 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!5 stars

  25. 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.

  26. 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.

    1. 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!

  27. 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.5 stars

  28. 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.5 stars

    1. I’m so happy that you enjoyed the recipe, Catherine! Thank you for sharing this kind review and your adaptations!

  29. 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.5 stars

  30. 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!5 stars

  31. 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?

  32. This recipe is just WOW!! The muffins turned out soft and chocolatey. Super easy to make and incredibly delicious. Love it . Thank you Erin :)5 stars

  33. 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 ❤️5 stars

    1. 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!

  34. 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.5 stars

  35. These are literally amazing and I love them thank you for giving me this recipe I can’t stop eating5 stars

  36. 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*5 stars

  37. 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.5 stars

  38. 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!5 stars

  39. 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 :)5 stars

    1. 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!

  40. 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!5 stars

  41. 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.5 stars

  42. 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.

    1. 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!

  43. 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.3 stars

    1. 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!

  44. 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!5 stars

    1. Hi J! That makes me so HAPPY! Really glad you enjoyed these muffins as much as I do! Thank you for this kind revew!

  45. 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)5 stars

    1. Hi Yamit! Thank you for your feedback! So glad you enjoyed them! Thank you for this kind review!

  46. 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!!

    1. Hi Pooja! I’ve only tested the recipe as written so I wouldn’t be able to advise on substituting the honey for sugar.

  47. 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.

    1. 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!

  48. 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?

    1. 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!

  49. 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.5 stars

    1. 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!

  50. 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!!5 stars

    1. 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!

  51. 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.

  52. 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!5 stars

  53. Amazing cupcakes! So moist and tasty, my kids don’t believe they are healthy !
    Love them. Thank you so much for sharing this recipe. X5 stars

  54. 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!!!5 stars

  55. 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!5 stars

    1. 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!

  56. 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???

  57. 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! : )4 stars