--- title: "Healthy Chocolate Muffins" id: "11320" type: "post" slug: "healthy-chocolate-muffins" published_at: "2020-05-09T18:42:27+00:00" modified_at: "2024-06-19T14:05:35+00:00" url: "https://mondaydreams.com/2020/05/09/healthy-chocolate-muffins/" markdown_url: "https://mondaydreams.com/2020/05/09/healthy-chocolate-muffins.md" excerpt: "One bite of these chocolatey muffins and I travel back to my childhood years. This recipe reminds me of my mom’s chocolate cake, the one she made for birthdays and special occasions. So moist, light and delicious; I could eat..." taxonomy_category: - "Breakfast" - "Sweet Treats and Desserts" taxonomy_language: - "English" --- # Healthy Chocolate Muffins by [Gaby](https://mondaydreams.com/author/gabysommer/) on [May 9, 2020](https://mondaydreams.com/2020/05/09/healthy-chocolate-muffins/) in [Breakfast](https://mondaydreams.com/category/breakfast/) , [Sweet Treats and Desserts](https://mondaydreams.com/category/sweet-treats-and-desserts/) [Jump to Recipe](#recipe) [Print Recipe](https://mondaydreams.com/wprm_print/healthy-chocolate-muffins) One bite of these chocolatey muffins and I travel back to my childhood years. This recipe reminds me of my mom’s chocolate cake, the one she made for birthdays and special occasions. So moist, light and delicious; I could eat the whole thing. Of course, that cake was not vegan and required tons of refined sugar and flour; not your everyday snack. These muffins taste just like that (and I wasn’t even trying), but without all the unhealthy stuff. They are SO INCREDIBLY FLUFFY, it’s hard to believe they are 100% plant-based, naturally sweetened and use whole-grain flours; which nobody will ever notice. Plus, they’ve got a hidden veggie that keeps them light and moist; don’t worry, you are not going to taste it! For this recipe, I used butternut squash purée, something I’m always making and freezing. It’s so tasty and versatile, one of my favorite veggies. Just cut the butternut squash in half, brush it with a little olive oil and bake it at 350 °F / 180 °C until the skin is bubbly and the flesh is tender (about 40 minutes). Remove the skin, place the flesh in a big bowl and use an immersion hand blender to make a smooth purée (a food processor should also work). Mashed butternut squash is great for muffins, cakes, soups, dips, burgers (like my super [tasty quinoa, butternut squash and pecan patties](https://mondaydreams.com/mains/tasty-quinoa-butternut-squash-and-pecan-patties/) ). I always make my own, but you can use store-bought if you are feeling a little lazy. These sweet chocolatey muffins are perfect for your afternoon coffee break or as a quick breakfast. Great dessert or snack for your kids too. The only problem is, they are so light and delicious, it’s hard to stop after just one. **If you try them, let us know what you think. Tag us on [Instagram](https://www.instagram.com/mondaydreamsblog/) [@mondaydreamsblog](https://www.instagram.com/mondaydreamsblog/) or leave a comment below, we love hearing from you!** ## Healthy Chocolate Muffins Light, fluffy, moist and incredibly addictive chocolate muffins. Whole-grain, naturally sweetened and can be easily made GF. Great afternoon snack or breakfast on the go. [Print Recipe](https://mondaydreams.com/wprm_print/healthy-chocolate-muffins) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmondaydreams.com%2F2020%2F05%2F09%2Fhealthy-chocolate-muffins%2F&media=https%3A%2F%2Fmondaydreams.com%2Fwp-content%2Fuploads%2F2020%2F12%2F0012-super-fluffy-chocolate-muffins-02-web.jpg&description=Healthy+Chocolate+Muffins&is_video=false) Servings 12 Medium Muffins ### Ingredients #### DRY: - 1cupwhole wheat pastry flour* - 1cup oat flour -GF, if necessary - ½cup+ 1 Tbsp of cacao powder - 2Tbsp ground flax - ¼cupcoconut sugar - 1 ½tspbaking powder - ½tspbaking soda - ½tspsea salt #### WET: - ¾cupunsweetened almond milk,at room temperature - 1tspapple cider vinegar - 1 ½tsppure vanilla extract - ⅓cupcoconut oil,melted - 1cupbutternut squash purée** - ½cupcoconut nectar*** ### Instructions - Preheat the oven to 350 °F / 180 °C. - Grease a muffin pan with a little coconut oil. If you are using muffin liners, omit this step. - In a medium bowl, mix the milk with the apple cider vinegar. Set aside while you prep the rest. - Mix all dry ingredients in a large bowl. - Add vanilla extract, melted coconut oil, butternut squash purée and coconut nectar to the milk mixture. Stir well to combine. - Add the wet mixture to the dry mixture and carefully stir everything together. Do not overmix it. - Spoon the batter into your muffin cups/pan and bake for about 20 – 25 minutes. Stick a dry knife into one muffin, it should come out clean. If it doesn’t, bake for a couple of more minutes. - Allow them to cool before eating (tough one, I know!). They will taste sweeter and finish setting as they cool down. - Enjoy! ### Notes * Use GF flour, if needed. It will change the texture a bit, but they should end up just as delicious.** If you don’t have butternut squash purée, pumpkin should also work.***I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead. 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