Healthy Chocolate Muffins
I am the best mother ever when I make these chocolate muffins—or so my kids think. Please don’t tell them these are whole wheat and have no processed sugar (unless you opt for a few organic chocolate chips on top as an extra special treat)! They are super chocolaty and soft. Luckily they also freeze well so I can make a big batch and pull them out of the freezer to pack in lunches or as a special treat anytime.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups White Whole Wheat Flour
- 1 Tablespoon Baking Powder
- 1 cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 1 cup Maple Syrup
- ¾ cups Coconut Oil (warmed To Liquid)
- ½ cups Plain Greek Yogurt
- 1 Tablespoon Vanilla Extract
- 2 Eggs
- ¾ cups Milk
- 3 Tablespoons Strongly Brewed Coffee
- ½ cups Organic Chocolate Chips (optional)