The thought of a chocolate muffin for breakfast doesn’t scream healthy, but sometimes you just want something sweet and indulgent to eat with coffee or tea. I think this chocolate muffin definitely serves up decadence and chocolaty goodness while still remaining a bit healthy.
The whole wheat and almond meal eliminates the need for bleached white flour and the lack of eggs and butter make it a little lighter on calories. Olive oil replaces otherwise unhealthy canola oil and also gives an earthier flavor. These aren’t totally guilt free, but it is a good between point! You could easily make these vegan chocolate muffins by making sure your chocolate chips have no animal product in them.
1 1/3 cup whole wheat flour
1 cup almond meal
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup + 3 tbs cocoa powder
2 very ripe bananas, mashed
1 cup unsweetened apple sauce (if you only have sweetened, reduce your brown sugar by 1/4 cup)
1 cup brown sugar
1 tsp vanilla
1/2 cup olive oil
1 cup chocolate chips
Yields 6 jumbo muffins or about 20 regular muffins
1. Preheat the oven to 325. Grease and flour your tins, or use liners to ensure the muffins will come free.
2. Mix the flour, almond meal, baking soda, salt, and cocoa powder in a bowl.
3. In a large bowl, whisk the bananas, apple sauce, brown sugar, vanilla, and olive oil until thoroughly combine. You should whisk for at least 30 full seconds.
4. Pour all the dry ingredients into the wet. Fold just until the ingredients are completely combined. Fold in the chocolate chips.
5. Scoop mix into the tins and bake for 25-30 minutes, rotating halfway through bake time, until a toothpick comes out clean.