Fluffy healthy chocolate muffins that are oil-free and egg-free, made moist and rich using sweet potato puree. Nutritious dairy free muffins perfect for breakfast, and made with pantry ingredients to whip up fast and easy.
Healthy chocolate muffins, with warm molten pools of chocolate chips, are delicious and nutritious with protein and fiber and energizing magnesium. Like all my bread and muffins recipes, these muffins are the perfect breakfast treat. These muffins are perfect for mix-ins, such as chocolate chunks or my homemade chocolate chips.
Why You'll Love These
Deeply chocolate flavor. These muffins have a deep chocolate flavor thanks the pairing of sweet potato puree and a quality cocoa powder. The puree softens the muffins texture, provides a sweet flavor and perfectly accents the chocolate.
Perfect for all diets. With no eggs or oil in these muffins, and use of a gluten-free flour, these muffins are perfect for anyone on a vegan, gluten-free or dairy-free diet. And with no compromise of flavor.
An easy one-bowl recipe. These are so easy to make in one bowl, bake in a jiffy and you'll have warm chocolate muffins on the table in under half an hour.
Flour. Although I start my ingredient list with flour, these muffins can still be flour-free if you use a non-flour such as oat flour. You can buy it on Amazon, or find it for a better price at your grocery store, especially Whole Foods online. But feel free to use all purpose or even a gluten-free all purpose flour.
I use both baking powder and baking soda, to cover both dutch processed cocoa or unsweetened cocoa so you can use whatever is in your pantry.
Cocoa powder. I use a quality brand when I can such as Valhorona or Divine brand cocoa. You can also use cacao powder which is healthiest. I have recently been listing unsweetened cocoa in my chocolate recipes however because so many readers told me cacao powder was just too expensive and sometimes hard to find.
Veggie Puree. Instead of oil and eggs, I use a vegetable puree. In this recipe, and often in baked goods, I use sweet potato puree for the additional sweetness but pumpkin puree or even butternut squash puree work just as fine. I suggest canned puree for the smoothness instead of trying to make it fresh. Fresh could result in lumpy batter or overmixed batter as you try to remove lumps and overmixed leads to rubbery batter.
Organic cane sugar. You can use coconut palm sugar if you prefer. The Wholesome brand is organic and fair trade if you want to stick with organic cane sugar. Cane sugar typically creates a cakier muffin texture.
The rest of the ingredients include dairy free milk, vanilla, and salt.
Chocolate chips. To make the muffin double chocolate. I use a dairy-free semi-sweet chocolate chip by Enjoylife. You can use your favorite chips.
Steps to Make
1. Into a large mixing bowl, add in the dry ingredients, and stir up until blended.
2. Add in the wet ingredients including sugar.
3. Use a hand-mixer to just barely mix all ingredients into a batter. Do not overmix or you'll get rubbery muffins.
4. Fold in chocolate chips. Pour into pan. Sprinkle chips on top.
5. Bake at 400 F for 5 minutes and reduce temperature to 350 F for another 10 minutes. The reason for the initial hot bake is to trigger the rise.
How to Store
Store covered lightly for one day on the counter; any longer and they turn soggy. You can refrigerate them covered for a week, or freeze for a month. If you freeze, just set them on the counter to defrost for 20 minutes.
How Many Calories?
I am all for having muffins, especially healthier ones, without a thought about calories. But it just so happens that Google says this question is quite popular, so I can tell you my chocolate muffins run under 160 calories per.
The calories are fairly low in this muffin because a vegetable puree is used instead of oil and other dairy ingredients which typically hikes the calories.
Other Healthy Muffin Recipes
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Healthy Chocolate Muffins
- 1 ¾ cup all purpose flour (for gluten-free, use a gluten-free All Purpose flour )
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoon unsweetened cocoa powder (or cacao powder which is healthier but more expensive)
- pinch of salt
- ½ cups sweet potato puree or pumpkin purée (I used canned and unsweetened)
- ½ cup organic cane sugar or coconut palm sugar
- ¾ cup dairy-free milk
- 1 teaspoon vanilla
- ¼ cup chocolate chips to fold into batter, and a few to sprinkle on top
- Preheat the oven to 400°F.
- Line a cupcake tin with paper liners
Make chocolate muffins
- In a large bowl, mix up flour, baking powder, baking soda, cocoa powder, and salt.1 ¾ cup all purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 3 tablespoon unsweetened cocoa powder, pinch of salt
- Once dry is blended, add in pumpkin puree, sugar, milk, and vanilla. Stir or use a hand-mixer only enough to combine ingredients.½ cups sweet potato puree or pumpkin purée, ½ cup organic cane sugar, ¾ cup dairy-free milk, 1 teaspoon vanilla
- Fold in most of the chocolate chips, holding back some to sprinkle on top.¼ cup chocolate chips
- Use a cookie scoop or spoon to fill wells nearly to the top. Tap pan on counter to even top.
- Sprinkle on the remaining chocolate chips.
- Bake for 5 minutes at 400 F and then turn oven down to 350 F. Bake for 20 minutes more or until tester comes out clean.
- Cool pan for 10 minutes, then transfer to a cooling rack.