Healthy Chocolate Muffins (Low Sugar)
These healthy chocolate muffins are sweetened with a combination of dates, maple syrup and chocolate chips. Light and fluffy, they make a delicious breakfast or snack.
Servings 12 muffins
Calories 235kcal
Equipment
- Food processor
- 12-hole muffin pan
Ingredients
- 2 cups less 2tbsp white whole wheat flour or all-purpose/plain flour
- ½ cup+1tbsp cacao/cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ⅕ teaspoon fine sea salt
- ½ cup+1tbsp dark chocolate chips
- 7.05 ounces dates pitted, roughly chopped
- 5 tablespoons maple syrup
- 5 tablespoons sour cream
- 2 large eggs
- 1 cup milk any
- ⅓ cup vegetable oil
- 1½ teaspoons vanilla extract
Instructions
- .Preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
- Whisk together the flour, baking powder, bicarbonate of soda, cacao powder and salt until thoroughly combined.
- Stir in the chocolate chips. Set aside.
- To the food processor add the chopped dates, eggs, half the milk, sour cream, oil, maple syrup and vanilla extract. Pulse until there are no large chunks of dates left (the mixture should be speckled with small pieces of dates). Transfer the mixture into a large bowl and whisk in the remaining milk.
- Using a whisk gradually add the dry ingredients into the wet mixture until thoroughly combined (do not overmix the batter). The batter should be think and lumpy.
- Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes. Remove from the oven, allow to cool for 5 minutes, then remove from the pan and place on a cooling rack.
Notes
- I recommend gradually adding the dry ingredients into the wet mixture and stirring using a whisk rather than spoon (this will minimise the lumpy appearance and will better incorporate the ingredients).
- It is important not to overstir the muffin mixture, once you've added the dry ingredients, so the muffins come out of the oven nicely rounded (not flat or with high peaks).
- If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
- Best served a little warm (I recommend microwaving the muffins for 10-12 seconds as it softens the texture and melts the chocolate chips inside).
- Once completely cooled store in an airtight container for up to 2 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 40g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 410mg | Fiber: 5g | Sugar: 20g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg