Super easy Healthy Chocolate Muffins are soft and fluffy, they are perfect snack in every occasion. They also are refined sugar-free, oil-free and white wheat flour free – easy, healthy un delicious dessert.
I have been a muffin lover from childhood and I’m very happy that nowadays there are so many options how to cook them much healthier.
I used oat flour, it’s my first choice from healthy flour. I used my favorite natural sweetener honey instead of sugar to get them sweeter, but the ripe bananas also give a very sweet taste. The mashed banana also makes them moist and soft, ripe bananas are a very popular ingredient in healthy baking.
I’m lactose intolerant and I always use lactose-free products in my recipes, mostly plant-based. This time I used soy milk, but the recipe will work with any other milk as well.
You need 10 ingredients and 40 min of your time and you will get healthy and tasty muffins. Muffins are a great snack in several ways – for breakfast, as a dessert, when going on a hike, as well as a delicious gift when visiting friends or family.
Healthy Chocolate Muffins are:
- Soft and fluffy
- Easy to make
- Refined sugar-free
- White wheat flour-free
Tips to make these delicious and Healthy Chocolate Muffins:
- I used vegan sugar-free chocolate, but chocolate chips also will work. You can mix the chocolate pieces into the batter if you want to get a more chocolatey version. You can melt the chocolate and cover the muffins with it. This could be the dream version for chocolate lovers. 🙂
- Don’t over mix the mixture, that could make it dry and heavy.
- This is one of the important rules, use only the very ripe bananas.
- You can use other plant milk as well such as soy, oat, coconut etc. Pay attention to whether it’s sweetened or not to understand out how much sweetener you need in total.
- My best combination of flours is 100g oat flour and 50g buckwheat four. You can also use only oat flour.
- Make your own oat flour, take a food processor or high-speed blender and blend oats until you get the flour. Use only the wholegrain oats.
- Use runny or melted honey.
How to store them?
You can store them in an airtight container at room temperature up to 3 days and in the fridge up to ~ 1 week.
TIME: 10 min preparation, 25 – 30 min baking | SERVINGS: 8
- 1 egg
- 150g oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large ripe bananas
- 90 ml soy milk
- 2 tbsp honey
- 3 – 4 cocoa
- 2 tbsp coconut oil (melted)
- 30g sugar-free dark chocolate (lactose-free – optional)
- Preheat the oven to 180C.
- Prepare the muffin tins.
- In a large bowl mix all dry ingredients – flour, cocoa, baking soda, and powder. Set aside.
- In another bowl mash the bananas with a fork, add all wet ingredients and combine well.
- Take the wet mixture and mix it in the dry mixture until all are combined. Don’t over mix the mixture, that can reduce its fluffiness and softness.
- Chop the chocolate into small pieces.
- Pour the mixture into the muffin tin. Top each muffin with chocolate pieces.
- Bake for 25 – 30 minutes.
If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine