Healthy Double Dark Chocolate Muffins Recipes

DOUBLE CHOCOLATE CHIP MUFFINS

Double Chocolate Chip Muffins image

Stir chocolate chips into chocolate batter for a muffin that's twice as nice.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
2 large eggs

Steps:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

HEALTHY DEEP DARK CHOCOLATE MUFFINS

Healthy Deep Dark Chocolate Muffins image

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!

Provided by TaterBug

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups whole wheat pastry flour
1 cup unsweetened cocoa
3/4 cup Splenda granular
1/2 cup brewed coffee, hot strong
2 teaspoons baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk, shaken
1 cup unsweetened applesauce
1 egg
2 egg whites
1 teaspoon vanilla
1/3 cup canola oil

Steps:

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

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Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
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In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined.
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