Healthy, Macro-Balanced Double Chocolate Mini Muffins
I think every parent needs a healthy chocolate muffin recipe for their family. This one is a favorite for my family, especially my kids! And I love that it has a low glycemic index, is gluten free, has protein and healthy fats, and even has a bit of vegetables with the addition of pumpkin (or sweet potato).
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 24-28 Mini Muffins 1x
- Category: Sweet Treats
- Method: Baking
Ingredients
1/2 cup (144 g) almond butter or other nut butter
3/4 cup (216 g) canned pumpkin (I prefer Libby’s brand). You can also use cooked sweet potato
1 large egg
6 TB (120 g) maple syrup or honey
1/2 cup (68 g) cocoa powder (I prefer Dutch processed cocoa like this kind)
2 TB vanilla protein powder (I prefer this kind) or collagen peptides
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt if using unsalted nut butter
1 TB (14 g) very hot water
1/4 cup (40 g) chocolate chips for inside the batter
1/4 cup (40 g) chocolate chips for on top of muffins
Instructions
- Preheat oven to 350 degrees and prepare mini muffin tin by spraying with cooking spray.
- Mix all ingredients except the hot water and chocolate chips. The batter is quite thick.
- When you have the batter thoroughly mixed and there are no more large lumps, pour in the hot water and mix until fully incorporated.
- Fold in the ¼ cup of chocolate chips.
- Using a 1 ½ TB cookie scoop (#40 or #50), dish one scoop of batter per muffin well.
- Top each muffin with 4-5 chocolate chips
- Bake in the 350 degree oven for 8-10 minutes, until muffins are set. Err on the side of under-baked to keep them super moist.
Notes
I love to use the Guittard Sante mini chocolate chips because they are dairy free and are sweetened with coconut sugar!