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!
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!
Follwed everything as u mentioned, and it turned out great. Best part is quantity is good enough to my liking.My daughter enjoyed eating
So glad to hear, Mani!