Healthy Deep Dark Chocolate Muffins

Total Time
35mins
Prep
10 mins
Cook
25 mins

This is my recipe for a dark, deep, moist, intensely chocolate muffin. And it is actually healthy and high in fiber! I recommend using whole wheat pastry flour in this recipe, Bob's Red Mill make a great one. The pastry flour makes all of the difference in the world as well as the instant espresso which intensifies the chocolate flavor by leaps and bounds, enjoy!

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Ingredients

Nutrition

Directions

  1. Coat a 12 cup muffin pan with cooking spray.
  2. In a mixing bowl, add the flour, cocoa powder, hot strong brewed coffee,splenda (or stevia), baking soda, and salt; stir to combine.
  3. In another bowl, add the buttermilk, applesauce, eggs, oil and vanilla; whisk until blended.
  4. Add the liquid ingredients to the dry ingredients. Mix just until well combined, do not overmix.
  5. Pour batter evenly into muffin cups.
  6. Bake at 375 degrees for 20-25 minutes or until pick comes out clean.
Most Helpful

4 5

Very good recipe! I had to add an extra 1/2 of splenda since the batter didn't seem sweet enough to my liking... and I also added 2 cups of Dark Chocolate chips. They came out awesome!!!

5 5

This is a lovely recipe that gives you muffins to feel good about. No only are they delicious but you can have 2 with a cup of coffee and not need to skip half of your dinner because of it. I got 18 standard sized muffins from it. Mine were baked at 350 F for 20 mins and came out perfect with no tough bottoms or sides. The muffins are moist, tender and yummy with 1/4 cup of oil. They are not overly sweet so no need to adjust the Splenda. Just make, bake and enjoy. Made for Comfort Cafe, Summer 09.