These healthy chocolate muffins are sweetened with a combination of dates, maple syrup and chocolate chips. Light and fluffy, they make a delicious breakfast or snack.
These healthy chocolate muffins are made with dates, which not only add a lot of natural sweetness to these muffins but also a rich, complex flavour (something sugar couldn't do as well). They are also light and fluffy thanks to the combination of baking powder and bicarbonate of soda (plus a small amount of sour cream).
Are chocolate muffins good for breakfast
These healthy chocolate muffins definitely are! They are made using whole grains, nutritious cacao as well as quite a bit of fibre thanks to the addition of the dates. They are also low in saturated fat. There is no added granulated sugar and only a moderate amount of maple syrup for a little extra sweetness (to balance out the bitterness of the cacao).
Healthy chocolate muffins ingredients and substitutions
- Cacao powder: You can use cocoa powder instead if you prefer (your muffins are likely to be a little darker).
- Chocolate chips: Use dark or milk chocolate chips or chunks. You can also use chopped nuts or sunflower seeds instead (or a combination of chocolate chips and nuts).
- Dates: Chop them roughly before placing in the food processor. Use any dates.
- Flour: Use white whole wheat flour, a combination of plain/all-purpose and buckwheat flours, or plain and regular whole wheat/wholemeal flours.
- Sour cream: Helps produce fluffy muffins (along with the bicarbonate of soda).
- Milk: Use any.
Step-by-step recipe instructions
1.Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
Whisk together the flour, baking powder, bicarbonate of soda, cacao powder and salt until thoroughly combined.
2. Stir in the chocolate chips. Set aside.
3. To the food processor add the chopped dates, eggs, half the milk, sour cream, oil, maple syrup and vanilla extract.
4. Pulse until there are no large chunks of dates left (the mixture should be speckled with small pieces of dates). Transfer the mixture into a large bowl and whisk in the remaining milk.
5. Using a whisk gradually add the dry ingredients into the wet mixture until thoroughly combined (do not overmix the batter). The batter should be think and lumpy.
6. Spoon the batter into the muffin cases.
7. Bake in the centre of the oven for 25 minutes.
8. Remove from the oven and set aside for 5 minutes then transfer the muffins onto a cooling rack.
Do I have to use a food processor
No, you don't. You can use a high-speed blender to prepare the wet mixture (it will take seconds to do) or even a stick blender. You can even blend the dates separately (with a bit of milk to loosen the mixture) if you prefer.
Top tip
I do NOT recommend just chopping the dates by hand. They need to be very finely chopped and doing it by hand will not produce the best results.
Top tips and FAQs
- I recommend gradually adding the dry ingredients into the wet mixture and stirring using a whisk rather than spoon (this will minimise the lumpy appearance and will better incorporate the ingredients).
- It is important not to overstir the muffin mixture, once you've added the dry ingredients, so the muffins come out of the oven nicely rounded (not flat or with high peaks).
- If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
- These healthy chocolate muffins are best served a little warm (I recommend microwaving the muffins for 10-12 seconds as it softens the texture and melts the chocolate chips inside).
- Once completely cooled store in an airtight container for up to 2 days.
- Freeze for up to 3 months.
Related recipes
- Sweet Potato Chocolate Muffins
- Truly Healthy Carrot Muffins
- Pumpkin Chocolate Muffins with Buttermilk
- Beet Chocolate Muffins with Chocolate Chips
- Healthy Chocolate Banana Loaf Cake
- Low Sugar Peanut Butter Banana Muffins
Why not check out ALL my healthy breakfast recipes!
Keep in touch!
If you make these low sugar chocolate muffins I'd love to know how they turned out for you. Did you make any swaps? Let me know in the comments below, thanks!
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Recipe
Healthy Chocolate Muffins (Low Sugar)
Equipment
- Food processor
- 12-hole muffin pan
Ingredients
- 2 cups less 2tbsp (230 g) white whole wheat flour or all-purpose/plain flour
- ½ cup+1tbsp (50 g) cacao/cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ⅕ teaspoon fine sea salt
- ½ cup+1tbsp (100 g) dark chocolate chips
- 7.05 ounces (200 g) dates pitted, roughly chopped
- 5 tablespoons maple syrup
- 5 tablespoons sour cream
- 2 large eggs
- 1 cup (240 ml) milk any
- ⅓ cup (80 ml) vegetable oil
- 1½ teaspoons vanilla extract
Instructions
- .Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
- Whisk together the flour, baking powder, bicarbonate of soda, cacao powder and salt until thoroughly combined.
- Stir in the chocolate chips. Set aside.
- To the food processor add the chopped dates, eggs, half the milk, sour cream, oil, maple syrup and vanilla extract. Pulse until there are no large chunks of dates left (the mixture should be speckled with small pieces of dates). Transfer the mixture into a large bowl and whisk in the remaining milk.
- Using a whisk gradually add the dry ingredients into the wet mixture until thoroughly combined (do not overmix the batter). The batter should be think and lumpy.
- Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes. Remove from the oven, allow to cool for 5 minutes, then remove from the pan and place on a cooling rack.
Notes
- I recommend gradually adding the dry ingredients into the wet mixture and stirring using a whisk rather than spoon (this will minimise the lumpy appearance and will better incorporate the ingredients).
- It is important not to overstir the muffin mixture, once you've added the dry ingredients, so the muffins come out of the oven nicely rounded (not flat or with high peaks).
- If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
- Best served a little warm (I recommend microwaving the muffins for 10-12 seconds as it softens the texture and melts the chocolate chips inside).
- Once completely cooled store in an airtight container for up to 2 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Barbara P
I don’t see the quinoa in either the ingredients or directions, but folks are commenting about it??
Monika
This is a different recipe now. You might like these quinoa blueberry muffins: https://www.everydayhealthyrecipes.com/blueberry-quinoa-muffins-wheatgerm/
Rachel
HI, these muffins look amazing. They're always handy to have if you're in a rush on a morning. I've got a fruit and nut breakfast muffin recipe that my husband made, and they are great to grab and go. I'd love to share my other recipes on your Pinterest board if you accept more board members. My Pinterest ID is cosmictouchblog. Not sure if you need this number 549760822114.
Monika
Just sent you an invite!
Angela / Only Crumbs Remain
Ooh what a fascinating recipe Monika (& I mean that in a really good way) I've always looked upon quinoa as a savoury food - but now I'm fascinated to try these muffins. What a really great idea - they look so beautifully moist and yummy! Thankyou so much for sharing with #BakingCrumbs,
Angela x
jenny paulin
these look lovely and chocolatey! What a great idea to incorporate quinoa into a sweet recipe. plus I would be more than happy to have these for breakfast 😉 x
Kat (The Baking Explorer)
I love this healthy twist on chocolate muffins!
Cat
Wow. I definitely wouldn't have thought you could make muffins with quinoa! These look so fluffy and chocolatey you'd never tell there was a secret healthier ingredient!