Skinny Double Chocolate Muffins

Satisfy your baking addiction with these Skinny Double Chocolate Muffins, and eat them guilt-free! Includes a healthy hidden ingredient you would never know!

If you are a chocolate lover then you are going to love these Skinny Double Chocolate Muffins. These are packed with chocolatey flavour and only 167 calories.

They also contain a secret ingredient you would never know was there…. Spinach! Perfect for picky eaters as you can’t even tell there is spinach in them!

Muffins are my go-to snack, but when trying to eat healthy they aren’t always the best choice. That’s why I love these Skinny Double Chocolate Muffins because they are made with whole wheat flour, but without tasting grainy as some muffins can. They are also packed with good-for-you ingredients like spinach, banana, and coconut oil.

Skinny Double Chocolate Muffins

Ingredients

• Spinach: loaded with nutrients and antioxidants
• Banana: Use ripe bananas when baking because they taste sweeter
• Unsweetened Applesauce: helps keep the muffins moist
• Maple Syrup or Honey: natural sweeteners
• Egg: helps build the structure of the muffins
• Coconut Oil: melt before using. You can substitute canola, vegetable, or olive, also melted butter works if you don’t have coconut
• Vanilla Extract: enhances flavour
• Whole Wheat Flour: I usually use half whole wheat and half all-purpose flour in my recipes. However, in this recipe you can use all whole wheat as there is no grainy texture due to the addition of the other ingredients.
• Cocoa Powder: always sift before using. Hides the spinach really well.
• Baking Powder and Baking Soda: adds to the lift of the muffins
• Salt: enhances flavour
• Chocolate Chips: adds to the delicious chocolatey flavour

Make It

Preheat your oven to 425 F to start.

In a blender, add 2 cups of spinach, 1 ripe banana, 1/3 cup of raw honey or pure maple syrup, 1/2 cup of unsweetened apple sauce, 1 large egg at room temperature, 1 teaspoon of vanilla extract, and coconut oil, and blend until fully mixed.

In a large bowl combine 1 cup whole wheat flour, 1/2 cup cocoa, 1 teaspoon each baking powder and baking soda, and 1/2 teaspoon of salt.

To that add the spinach mixture and mix together until fully incorporated. I just love the combination of banana and chocolate. Fold in the chocolate chips reserving some for the tops if desired.

Scoop batter into a greased or lined muffin tin. Place desired amount of chocolate chips onto each muffin. I placed my signature 3 chocolate chips onto each.

Bake in 425 F oven for 5 minutes. Leaving the muffins in the oven reduce the temperature to 350 F and bake for an additional 13-15 minutes or until a toothpick inserted in the centre comes out clean. This simple baking method helps the muffins rise to their full potential. Let cool and enjoy!

These Skinny Double Chocolate Muffins are sure to impress kids and adults alike. They make for a super decadent yet healthy treat <3

Print

Skinny Double Chocolate Muffins

Super decadent chocolatey muffins are a healthy treat.

Course Breakfast, Snack

Cuisine American

Keyword easy, healthy, muffins, quick, skinny

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 167 kcal

Author www.tidbitsbytaylor.com

Ingredients

• 2 cups spinach
• 1 banana ripe
• ⅓ cup honey or pure maple syrup
• 1/2 cup applesauce unsweetened
• 1 large egg room temperature
• ¼ cup coconut oil melted
• 1 tsp vanilla extract
• 1 cup flour whole wheat
• ½ cup cocoa powder sifted
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup chocolate chips save some for topping

Instructions

1. Add spinach, banana, honey, applesauce, egg, coconut oil and vanilla to a blender and blend until fully mixed. Set aside.

2. In a lage bowl mix the flour, cocoa, baking powder, baking soda, and salt. To that add the spinach mixture and combine until fully incorporated. Fold in the chocolate chips.

3. Scoop batter into a greased or lined muffin tin. Top with remaining chocolate chips if desired.

4. Bake at 425 F for 5 minutes. Leaving the muffins in the oven reduce the temperature to 350 F and bake for an additonal 13-15 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool in pan for 10 minutes before removing onto a wire rack to let cool completely before eating.

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Chocolatey Banana Muffins.

Chocolate Chip Protein Muffins

Peanut Butter Chocolate Chip Muffins

Carrot Cake Muffins