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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
About two years ago, I was looking for a healthier, delicious chocolate muffin recipe to replace the one I used to buy locally. I found this one — and I’ve been making it almost every week since. It’s become my go-to muffin to share with family and friends. These muffins are wholesome and
always so appreciated.
Yields 12 muffins
1 cup + 2 tablespoons white whole wheat flour such as Shibolim
1/3 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon instant espresso powder (optional)
1/4 teaspoon kosher salt
1/8 teaspoon cinnamon
1/2 cup Haddar Mini Chocolate Chips, plus more for sprinkling (optional)
2 eggs, room temperature
1/2 cup Gefen Unsweetened Applesauce
1/2 cup honey or pure maple syrup
1/3 cup unsweetened almond milk
1/4 cup avocado oil or light olive oil
1 teaspoon vanilla extract
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Whisk the flour, cocoa, baking soda, espresso powder, if using, salt, and cinnamon in a large mixing bowl. Stir in the chocolate chips.
Whisk the remaining ingredients well in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Stir gently just until incorporated.
Fill the muffin cups two-thirds of the way with the batter. If you’d like, you can sprinkle some more chocolate chips on top.
Bake for 18–22 minutes, or until a toothpick comes out clear.
Place the pan on a wire rack. Let the muffins cool in the pan for five minutes, then gently transfer them to the cooling rack so they don’t get soggy.
How Would You
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Very tasty and delicious. My kids liked it as well, it didn’t tast too “healthy”