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Table of Contents
- Chocolatey Brownie Muffins
- Why you’ll love these chocolate muffins
- Health Benefits of These Chocolate Muffins
- Ingredients:
- Variations and Substitutions
- How to make Healthy Chocolate Muffins:
- Storage Suggestions
- Serving Suggestions
- FAQ
- More Healthy Breakfast Recipes You’ll Love:
- Healthy Chocolate Muffins (That Taste Like Brownies!) Recipe
Chocolatey Brownie Muffins
These deliciously healthy chocolate muffins are by far the best thing I’ve eaten in a while! Made with cacao, Greek yogurt, almond flour and a natural sweetener (honey or maple syrup), these healthy whole food muffins taste just like a decadent brownie. They’re perfect for a fast breakfast or healthy dessert.
Why you’ll love these chocolate muffins
- Make today a Baking Day so you can meal prep a healthy breakfast you can eat all week long.
- Our Chocolatey Brownie Muffins are great for snacks, or a quick breakfast on the go!
- Start your day or fuel your afternoon with these scrumptious, moist Chocolatey Brownie Muffins.
If you want more healthy breakfast muffin recipes you can meal prep, try our Peanut Butter-Chocolate Chip Oat Muffins, Veggie-Packed Frittata Egg Muffins, or Triple Berry Oatmeal Muffins.
Health Benefits of These Chocolate Muffins
Packed with protein-rich eggs, Greek yogurt, and gluten-free almond flour, these muffins will keep you full and focused. Plus, the dark chocolate chips add a delightful burst of melty chocolate flavor.
Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high number of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
What’s the difference between cocoa and cacao?
Sweetness Factor is a very personal taste preference, so you may want to use more or less raw honey or pure maple syrup, depending on YOUR family’s specific taste preferences.
12 muffins
Ingredients:
- 3 large eggs, room temperature
- 1/3 cup raw honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted, then cooled
- 1 1/2 tsps baking powder
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cacao powder
- 1/3 cup mini dark chocolate chips
Variations and Substitutions
Toppings: Add crushed peanuts, unsweetened coconut flakes, or chopped fruit to the top for a different flavor and texture.
Nut butter: Incorporating a bit of nut butter can completely change the flavor, add more protein, and also add healthy fats.
Dairy-Free/Vegan Version: Instead of Greek Yogurt, substitute a plant based yogurt of your liking and use an egg substitute.
How to make Healthy Chocolate Muffins:
Preheat your oven to 400 degrees f. and very lightly spritz a 12 cups silicone muffin tray with oil of your choice (I used avocado oil spray).
In a large bowl, stir together your room temperature eggs, honey, yogurt, vanilla, and the melted then cooled butter.
In a second bowl, whisk the baking powder, almond flour, and cacao powder until combined.
Add your dry mixture over the egg mixture and stir just until combined.
Fold in the chocolate chips. Divide your batter equally among your 12 muffin cups.
Bake for 18-20 minutes or just until the center is set and a toothpick comes out clean.
Allow the muffins to cool before serving.
Enjoy!
❤️Rachel
Looking for more breakfast meal prep ideas? Check out some of our favorite recipes like Breakfast Egg and Cauliflower Protein Packed Casserole, Cherry Chocolate Overnight Oats, and Kitchen Sink Monster Breakfast Cookies.
Storage Suggestions
Store in an air tight container at room temperature for up to one week. you can also freeze these chocolate muffins for up to 3 months as long as you wrap them tightly so they don’t get freezer burn.
Serving Suggestions
I love these on their own as an easy, energizing snack or quick meal prepped breakfast, however they are so much like a brownie you could also warm them up and serve them with a dollop of your favorite ice cream!
If you want a more rounded breakfast, you can also eat these along side an egg breakfast or homemade breakfast sausage.
FAQ
Are these chocolate muffins gluten free?
Yes, these muffins are gluten free because we use almond flour.
Are these muffins good for meal prep?
Yes, they keep for up to 1 week at room temperature or you can freeze them for up to 3 months.
Do these chocolate muffins contain protein powder?
No, the protein in these muffins comes from a combination of eggs and Greek yogurt. If you are looking to add more protein, you could add protein powder, nut butter, seed butter, flaxseed, or chia seeds to the batter before baking, though it may change the consistency of the muffins.
More Healthy Breakfast Recipes You’ll Love:
- Chocolate Yogurt Parfaits
- Chocolate Chip Baked Pancakes
- Super Healthy Breakfast Avocado Egg Cups
- Chocolate + Cashew Butter Overnight Oats for a Super Healthy Morning!
- High Protein Cottage Cheese Egg Bake (Great For Meal Prep!)
Healthy Chocolate Muffins (That Taste Like Brownies!)
Ingredients
- 3 large eggs, room temperature
- 1/3 cup raw honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup grass-fed butter, ghee, or unrefined organic coconut oil, melted, then cooled
- 1 1/2 tsps baking powder
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cacao powder
- 1/3 cup mini dark chocolate chips
Instructions
- Preheat your oven to 400 degrees f. and very lightly spritz a 12 cups silicone muffin tray with oil of your choice (I used avocado oil spray).
- In a large bowl, stir together your room temperature eggs, honey, yogurt, vanilla, and the melted then cooled butter.
- In a second bowl, whisk the baking powder, almond flour, and cacao powder until combined.
- Add your dry mixture over the egg mixture and stir just until combined.
- Fold in the chocolate chips. Divide your batter equally among your 12 muffin cups.
- Bake for 18-20 minutes or just until the center is set and a toothpick comes out clean.
- Allow the muffins to cool before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for the feedback Elouise! We are certainly working on our website – so we do appreciate your letting us know what we need to work on. <3 Hope you enjoy the recipes here!
<3, Rachel
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