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Every December throughout high school, our marching band climbed onto five huge charter buses and drove down the I-5 highway from Northern California to Anaheim. With our suitcases crammed into the cargo space underneath the buses and our instruments loaded onto a few moving van-style trailers that followed behind our caravan, we arrived at our hotel eight hours later with everything we needed to perform. Â
The next day, after spending most of the morning running around Disneyland and fitting in all of our favorite rides (the Matterhorn, the Teacups, and Thunder Mountain Railroad always sat at the top of my list!), we gathered in Toontown, and a designated park employee led us backstage to the dressing rooms, where we changed into our marching uniforms.
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Once we climbed onto the risers for a huge Disney group photo, we navigated around the outer rim of the backstage area, still following the same park employee, until we arrived at the side gates just inside the park entrance. At our designated time, the park employee pulled open the gates, and we lifted our instruments to our lips to play a selection of marching songs as we strode down Main Street, around the Walt Disney statue, and towards the back of the park.
To prepare for our busy day, our band director arranged a special breakfast served by our hotelâs kitchen before we spent 12+ hours at Disneyland. Served in a separate banquet hall, rather that the hotelâs regular (but fairly small!) dining room, they set up multiple long buffet tables nearly shaking underneath the weight of all of the food. We had 250 band members, plus an addition 30-50 chaperones, which added up to quite a few hungry tummies for them to feed!
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The kitchen generally set out stereotypical continental breakfast items: chafing dishes full of scrambled eggs, bacon, hash browns, sausages, and pancakes; a large tureen of oatmeal with a variety of milks, sugars, fruits, and nuts for topping; baskets of white and whole wheat toast, alongside little single-serving tubs of butter, jams, and jellies; a large variety of single-serving cereal boxes with pitchers of milk; and (if we were lucky!) a basket of mini muffins at the very end of the table.
Before joining the end of the line, I almost always walked to the other end of the buffet table, just to see if the kitchen had set out those mini muffins that morning. With their tender texture, buttery flavor, and adorable size, they were my favorite part of the meal! While most people grabbed the blueberry or lemon poppy seed ones, I always gravitated towards the ones with chocolate chips⌠And that was especially true if the batter was chocolate-flavored too!
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Since school recently started here in my city, and since I can hear the marching band practicing on Tuesday evenings, those Disneyland parade memories resurfaced⌠Along with a craving for mini muffins. So I baked these Ultimate Healthy Chocolate Mini Muffins as a result! Theyâre just as rich and chocolaty as the ones I remember, and they even have the same fudgy texture as brownies. But with absolutely no butter, refined flour or sugar and just 39 calories, I donât feel guilty about sneaking a second or third!
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To start, youâll need whole wheat flour and unsweetened cocoa powder. Thatâs right, just the regular olâ versions of both! Because weâre using equal amounts of flour and cocoa powder, the muffins already taste really rich and decadent without the special dark (aka Dutched) variety of cocoa powder. This is the cocoa powder that I useâI love its indulgent taste!
Itâs incredibly important to measure both the flour and cocoa powder correctly, using either the spoon-and-level method or a kitchen scale. Too much of either, especially the cocoa powder, will dry out your muffins, making them crumbly and giving them a slightly bitter taste. This is the kitchen scale that I own, and it has been the best $20 that Iâve ever spent. I use it every day and for every recipe that I publish here on Amyâs Healthy Baking because it ensures my treats come out with the perfect taste and texture.
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Because these mini muffins only contain 1 tablespoon of coconut oil, the rest of their tender texture comes from one of my favorite ingredients in healthier baking. Do you know what it is? Thatâs rightâitâs Greek yogurt! Greek yogurt adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your treats a protein boost, too.
To sweeten the muffins, youâll use a combination of pure maple syrup and vanilla crème stevia. Be sure you buy the good stuff when it comes to maple syrup! The only ingredient on the label should be âmaple syrup,â and it generally comes in thin glass bottles or squat plastic jugs. (Iâve also bought it online!)
As for the other ingredient, stevia is a plant-based, no-calorie sweetener thatâs clean eating friendly, and itâs very concentrated. A little goes a long way! Youâll only need 1 teaspoon to sweeten this entire recipe. This is the kind that I use because I love its warm vanilla flavor and donât notice any funky aftertaste like with some other stevia products. You can find it at many health-oriented grocery stores, and I typically buy it online here. (Youâll use it in all of these recipes of mine, too!)
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As a chocoholic (thatâs why I published my Healthier Chocolate Treats cookbook!), my favorite part is the mini chocolate chips! Their smaller size ensures that every bite contains a morsel of chocolate. This is the brand that I buy because I love the its rich flavor, and the chocolate chips melt really well too!
If you decide to use muffin or cupcake liners like I did in these photos, be sure you generously spray the liners with nonstick cooking spray. Low-fat muffin batter typically sticks to liners like superglue, so this little trick makes those paper liners peel away from the muffins much easier!
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Who else is excited about this extra chocolaty breakfast?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that Iâll see your picture! ?) Iâd love to see your mini muffins and feature them in my Sunday Spotlight series!
| The Ultimate Healthy Chocolate Mini Muffins | | Print |
- 1 cup (120g) whole wheat flour or gluten-free* flour (measured like this)
- 1 cup (80g) unsweetened cocoa powder (measured like this)
- 2 tsp baking powder
- Âź tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tbsp (30mL) pure maple syrup
- 1 tsp vanilla crème stevia
- ž cup (180mL) nonfat milk
- Âź cup (56g) miniature chocolate chips
- Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
- Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 15-18 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.
Be very careful when measuring the flour and cocoa powder, especially the latter! Use the method outlined in the links above or a kitchen scale. (I highly recommend a kitchen scale! This is the one I own, and it has been the best $20 Iâve ever spent. I swear by it!) Too much of either will make the muffin batter very dry, and too much of the cocoa powder will also make the muffins taste bitter.
Agave or honey may be substituted for the pure maple syrup.
I highly recommend using the vanilla crème stevia. (You'll use it in all of these recipes of mine, too!) If you prefer, an additional 6 tablespoons of pure maple syrup may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensated for the added liquid.
These muffins are meant to taste similar to 70% dark chocolate. For a sweeter taste, add an additional Ÿ to ½ teaspoon of vanilla crème stevia. Alternatively, substitute 2-4 tablespoons of pure maple syrup for the same amount of milk.
Any milk may be substituted in place of the nonfat milk.
Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they arenât coated with cooking spray.
If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 19 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.
{gluten-free, clean eating, low fat, low calorie, lower sugar, higher protein}
View Nutrition Information + Weight Watchers Points
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You may also like Amy’s other recipesâŚ
âĽÂ   Chocolate Chip Mini Muffins
âĽÂ   Chocolate Chip Banana Mini Muffins
âĽÂ   Chocolate Chip Zucchini Mini Muffins
âĽÂ   Mini Dark Chocolate Banana Cupcakes
âĽÂ   Clean Triple Chocolate Scones
âĽÂ   Skinny Slow Cooker Fudgy Dark Chocolate Brownies
âĽÂ   Dark Chocolate Cheesecake Thumbprint Cookies
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Hi Amy!
It’s Raquel from Portugal again. Wonderful weather today and very very hot, 40 degrees Celsius outside! It’s summer time around here.
Just wondering if instead of using this dough for muffins you could use it in a cake shape pan. It just looks perfect to slice!!
I’ll be waiting for the experts sentence on this one ?
As I don’t have Facebook and others, am feeling free to invite you through this channel to visit my small and yet beautiful country and come taste our cuisine! Most of it not sugar clean ?? but very good and tasty.
I think you would be a success around here.
Love from Portugal ( beijinhos)
You’re too sweet — thank you so much Raquel!! That really means a lot to me! đ As long as the food tastes delicious, I don’t mind enjoying a little sugar every now and then. Life’s too short to skip ALL sweets, even if they do have granulated sugar! đ I think this recipe should work in a traditional cake pan! I’d recommend a regular 9×5″ loaf pan or 9″-square pan, if you have one. The baking time will increase, and it’ll be done when the center feels firm to the touch and a toothpick inserted into the center comes out clean. I can’t wait to hear what you think of this recipe!
Hello again!
Have tried your muffins in a cake shape and there’s only 2 slices left ??
Exquisite that’s what I can say!!
The best chocolate cake eeeever!!
Around 35 minutes at 180 degrees Celsius, or maybe a little less. Recommend it to everyone that loves chocolate.
Keep up with this good recipes pleeeease!
Love from Portugal ( beijinhos)
I’m so glad it turned out — that means SO much to me that you’d call it the best ever!! I’m truly honored Raquel! đ And thanks for your sweet 4th of July wishes too. You’re so kind! âĄ
FORGOT TO SAY: HAPPY 4TH OF JULY
Hi Amy, could I use coconut flour instead and what would the ratio be please.
I really appreciate your interest in my recipe Justine! Coconut flour will not work in this recipe. I’d love to hear what you think if you try these muffins! đ
Amy;
Hi,your ultimate chocolate mini muffins look so good and I love anything chocolate and I enjoy eating healthy muffins and next week I am going to make these mini muffins,and I will let you know how much my family and I enjoy eating them after I make these muffins OK Amy.I have most of the ingredients except five ingredients that I am going to buy next week.
Can I use egg whites in a carton instead of trying to separate the egg yoke from the egg whites?I have arthritis in my hands,wrists,elbows and shoulders so putting pressure on my joints hurts me even though I take over the counter meds.
Kim
Yes! You can use Âź cup of egg whites from a carton instead of the 2 large egg whites. Just make sure they’re at room temperature! đ I can’t wait to hear what you think of these muffins Kim!
Hi Amy, I want to make these for a friend’s birthday but I don’t have Greek yogurt (or any yogurt!) and have no time to go to the store. Is there anything I could substitute for the Greek Yogurt?
You’re so kind to what to make these for a friend’s birthday, Jeri! I’m honored that you’d consider my recipe for such a special occasion. đ Unfortunately, I can only guarantee that regular or non-dairy yogurt will work as a substitute. I haven’t tried any other substitutions, and I’d be worried that something like applesauce or banana would change the taste and texture too much. If you’re able to make it to the store and get yogurt, I’d love to hear what you think of these muffins!
Amy;
Hi,I have all of the ingredients to make your ultimate healthy chocolate mini muffins but I forgot to but the box egg whites and we have no eggs.I am buying 4 dozon eggs from my friend who gets the eggs from the hutterite farm in Edmonton that I buy from my friend for $11.00.I would like to buy the box egg whites just to see how your mini muffin recipe turns out and taste.
I will let you know how much we love your mini muffins shortly after I make them OK Amy.
Kim
I can’t wait to hear how your muffins turn out Kim! đ
Hi, am planning on trying these as Iâm always looking for breakfast ideas. Can I use semi-skimmed milk as a substitute, would I have to use less?
Also dâyou know the nutritional info on these muffins?
Thank you
Craig.
I really appreciate your interest in my recipe Craig! The full Nutrition Information for each of my recipes is already included directly beneath the recipe. It can be easy to miss! And I’ve already answered your milk substitution question in the Notes section of the recipe underneath the Instructions as well. đ I can’t wait to hear what you think of these muffins!
I bake a lot and have a husband who can’t eat refined sugar, so healthy baking is my mainstay. I’m so sad to report that although these looked beautiful coming out of the oven, they cooled into little hard rocks. And I only left them in for 12 minutes, so I can’t even imagine how awful they would have been if I’d followed the recipe and left them in longer. I bake frequently, so I know how to properly measure flour and dry ingredients, so I have to fault the recipe. I’m almost too embarrassed to bring these into school for my daughter’s birthday celebration tomorrow….that’s how disappointing they are! One of my worst baking experiences to date.
I really appreciate your interest in my recipe! Since dozens of readers have made these mini muffins with great success, I’d love to work with you to figure out what happened with your batch. Did you make any substitutions, including those listed in the Notes section? How full of batter were your mini muffin cups? Did you bake them at 350°F, and had you baked anything else in your oven prior to these muffins? (I’ve had readers bake scones at 425°F and then immediately bake cookies or muffins, and they didn’t give the oven any time to cool off to the proper temperature — just why I ask!) Lastly, did you measure the cocoa powder with a kitchen scale or measuring cups? I’m happy to help solve this mystery with you! And I hope your daughter had a lovely birthday! đ
Hi! We made this recipe tonight and LOVE it! How do you suggest storing them? Thank you!
I’m so glad you enjoyed these mini muffins Valerie! Thanks so much for taking the time to let me know! I’ve actually covered this already in the text directly beneath the recipe title in the recipe box. I know it can be easy to miss! đ