Healthy Chocolate Muffins
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.
Servings: 8
Calories: 156kcal
Ingredients
Chocolate muffins
- 1 ¾ cup all purpose flour (for gluten-free, use a gluten-free All Purpose flour )
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tbsp 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 tsp vanilla
- ¼ cup chocolate chips to fold into batter, and a few to sprinkle on top
Instructions
Prep
- 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.
- Once dry is blended, add in pumpkin puree, sugar, milk, and vanilla. Stir or use a hand-mixer only enough to combine ingredients.
- Fold in most of the chocolate chips, holding back some to sprinkle on top.
- 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.
Store muffins
- 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.
Nutrition
Calories: 156kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 207mg | Fiber: 2g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg