This post may contain affiliate links. Please read our disclosure policy.
When you’re craving something chocolatey but don’t want to go overboard by consuming something high in calories and fat, try these Double Chocolate Chip Muffins. They’re made without any oil but with applesauce instead, but still loaded with double the chocolate flavor with only 150 calories per muffin!
Did you know that cocoa is the highest endorphin-producing food in the world?! This double chocolate chip muffin recipe is rich and indulgent, but with a few healthy swaps to get the most out of that cocoa. It’s so easy to make a batch of these fluffy muffins with no special equipment!
Healthier muffin recipe
This chocolate muffin recipe doesn’t use unusual ingredients that you would have a hard time finding. It’s healthy swaps like applesauce instead of butter and mixing in oat flour instead of just all-purpose white flour. Those little swaps won’t have too much of an effect on making this an indulgent treat. But they certainly affect the calories and fat – only 155 calories and 4g of fat!
How to make double chocolate chip muffin
- Measure the dry ingredients in a large bowl (all-purpose flour, oat flour, cocoa powder, baking powder, baking soda, salt and cinnamon).
- Whisk the dry ingredients together.
- In another large bowl, measure the wet ingredients (milk, egg, applesauce, maple syrup and vanilla extract).
- Now whisk the wet ingredients together.
- Next, pour the dry ingredients into the wet ingredients and gently stir together.
- Add in the chocolate chips. They may sink to the bottom, and that’s perfectly normal.
Spoon the mixture into a muffin tin lined with parchment paper and bake them in the oven. You can fill the muffin liners pretty close to the fill line. I like adding a few extra chocolate chips on top since the others tend to sink down.
When they come out of the oven, you can let them rest in the muffin tin for a few minutes, but then allow them to cool on a wire wrack for best results. It will ensure that nothing gets stuck to the muffin liners. Then enjoy your double chocolate chip muffins -with a warm glass of milk, if I may suggest 😉
Tips for making chocolate chip muffins
- Use parchment paper muffin liners for easiest removal. I always have these on hand, so no muffin batter sticks to the liner, and clean up is a breeze!
- Don’t over-mix the batter when combining the wet and dry ingredients. This will cause the muffins to come out tough or bake unevenly.
- Add chocolate chips on top. The double chocolate chip muffin batter will be somewhat thin compared to other muffin batters, so the chocolate chips may sink to the bottom. Be sure to add some on top after scooping into the muffin tin so they’re more evenly distributed.
- Replace applesauce with any other fruit puree. The applesauce gives it moisture and it’s used instead of oil or butter, normally found in muffin recipes. Feel free to switch to another fruit puree though like pumpkin puree or mashed bananas.
Frequently asked questions
I like to serve these muffins warm, a few minutes after they are out of the oven, but you can store them for 4-5 days. Let the muffins cool completely and then place them in an airtight container. Feel free to reheat in the oven or microwave if you like to enjoy them warm.
The muffins are done when the tops have risen and has some cracks across the top of them. Insert a toothpick into the center of a muffin; and if it comes out clean, they are ready. They take around 28 minutes to bake, but check them a few minutes before the time is up since every oven is different.
For more muffin and bread recipes
- Blueberry Banana Muffins
- Cranberry Lemon Muffins
- Banana Chocolate Chip Muffins
- Sweet Potato Muffins
- Strawberry Banana Bread
- Banana Nut Muffins
Make a batch of these double chocolate chip muffins next time you’re craving a chocolate treat. They have an indulgent taste without affecting that waste line too much. It’s a healthy treat made with easy healthy swaps.
If you’ve tried this healthy-ish feel good Double Chocolate Chip Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Double Chocolate recipe was originally published on March 9, 2017. I’m re-sharing it with more step-by-step photos and a video tutorial. Here’s the original photo 🙂
Double Chocolate Chip Muffins
Video
Ingredients
- ¾ cup all-purpose flour
- ¾ cup oat flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup milk
- 1 large eggs
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Heat oven to 375°F. Grease 12 muffin cups or line with baking cups.
- In a large bowl, whisk the dry ingredients together: the flours cocoa powder, baking powder, baking soda, salt and cinnamon
- In another large bowl, mix the wet ingredients together: the milk, egg, applesauce, maple syrup and vanilla extract.
- Slowly pour the dry ingredients into the wet ingredients and mix together without over-mixing. Fold in the chocolate chips.
- Spoon the mixture into the prepared muffin tin filling all the way to the top. It will fill 12 muffin cups.
- Bake for 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Serve warm.
Notes
- Instead of regular milk, you can use any plant-based milk.
- Substitute the egg for a flax egg to make it vegan.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- Replace maple syrup with any other liquid sweetener.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Is the mix suppose to be really soupy like?
Yes, it is more liquid than other other batters. Check out the recipe video to see the consistency.
Your entire post says to use whole wheat flour but your recipe card says all purpose flour.
Hi Jerri, sorry about that. This is an older recipe that I updated the recipe ingredients, but the post got, and instructions got forgotten. You can make this recipe with either whole wheat or all-purpose flour, whichever you choose. I hope you enjoy the muffins!
Thank you for the clarification!
These muffins were delicious, moist and satisfied my chocolate cravings. I froze them and when I wanted one I would just microwave it. Excellent recipe. I didn’t have oat flour so I just subbed AP. But I’m going to try that next. Thank you!
That’s perfect! Thank you so much! Let me know how it goes next time!
What kind of liners do you use? Do you still have to spray Parchment liners?
I used baking cups, which don’t require being sprayed!
I did as per recipe and it is great and very tasty while being without oil.
Please advise if I substitute milk with yogurt/ kefir will it work?
Thank you so much! I haven’t tried it with yogurt, but I wouldn’t omit the milk entirely because it may not come out as moist.
Yum!! These are so good and guilt free as they only have 150 calories in each one! I love to eat it warmed up. They are also so easy to make and easy to follow the recipe. Perfect no-mess recipe too as you only need 2 bowls.
So glad to hear you liked it!! Thank you!