Healthy Double Chocolate Bran Muffins

 
A few weeks ago, one of my new neighbors and I stopped to chat while her nearly three-year-old daughter peddled a tricycle on the sidewalk. “I’ve been meaning to ask you,” my neighbor mentioned. “Do you have any easy chocolate recipes?”  

(As the author of this chocolate cookbook, my eyes always light up when somebody else starts a conversation with me about chocolate!)

My neighbor explained that her young daughter loved chocolate treats, especially sweet store-bought pudding cups and fudgsicles… But as a personal trainer, she often wanted homemade or healthier alternatives for her little girl.
 

 
I offered to text her links to my one-bowl brownie recipe and flourless brownie recipe, and she looked excited when I explained neither included any refined flour or refined sugar. After waving good-bye to her daughter, slowly riding past the houses on her tricycle, I headed inside to find my phone.

As I typed, a light bulb went off in my head… I still had an entire batch of these fun chocolate treats in my freezer! I quickly piled them onto a plate and brought them over to my neighbor. She sent me a cute picture two minutes later of her toddler halfway through eating one, the chocolate still lingering on her lips. Absolutely adorable!
 

 
So when I baked a batch of these healthy double chocolate bran muffins, I immediately knew the girl with whom I wanted to share them! They’re supremely tender and moist, full of chocolate chips and rich chocolate flavor, and also simple to make.

And yes… Judging by my sweet little neighbor girl’s reaction of, “Mmmm! I like it!” after her first bite, they’re totally kid-approved!
 

KEY INGREDIENTS TO MAKE HEALTHY DOUBLE CHOCOLATE BRAN MUFFINS

Let’s talk about what you’ll need to make these healthy chocolate bran muffins! Like I mentioned, they’re full of wholesome ingredients, the kind that make your mind and body feel good… And somehow magically taste incredible at the same time too. My favorite kind of recipe — especially since it also involves two types of chocolate!

Oat bran. A very important ingredient in bran muffins, don’t you think? Although they both come from oat kernels, oat bran generally looks smaller and choppier than the old-fashioned rolled oats typically used to make oatmeal. Because it comes from the outer part of the oat kernel, oat bran has more fiber and often more protein as well. You can whip up bowls of hot cooked oat bran for breakfast, just like with oatmeal, but… I generally prefer baking muffins with it!

Tip: If you’d like to make your healthy double chocolate bran muffins gluten-free, then substitute certified gluten-free oat bran. It works perfectly!

Cocoa powder. This is the first chocolate component! You’ll need regular unsweetened cocoa powder. Because you’re adding more cocoa powder than flour, these muffins already taste really rich and chocolaty without Dutched or special dark cocoa powder.

Tip: I don’t recommend substituting those last two! They have a different acidity level, which will affect the texture of your muffins. They also taste more muted and bland. Therefore, for the best muffin taste and texture, stick with regular unsweetened cocoa powder!
 

 
Flour. I typically reach for regular whole wheat flour when baking these muffins. I love how it has more fiber and micronutrients compared to all-purpose flour!

Tip: If you’d like to make your healthy double chocolate bran muffins gluten-free, then see the Notes section of the recipe. I’ve included how to do so there!

Cinnamon. I know, I know… Cinnamon and chocolate?? Although not exactly the most intuitive pairing, the cinnamon adds a lovely background warmth and makes these muffins taste extra cozy. Yum!

Tip: This is currently my favorite cinnamon! It tastes a bit stronger, sweeter, and richer compared to regular cinnamon. Many stores have started stocking this variety, but I typically buy it online here. (It’s really affordable!)
 

 
Butter or coconut oil. Just a small amount! You only need ½ tablespoon to make this entire batch. That really helps keep your healthy double chocolate bran muffins low calorie and low fat! Then the rest of their soft and moist texture comes from…

Greek yogurt. It’s one of my favorite healthy baking ingredients! In this recipe, it adds the same moisture to the batter as extra butter or oil — but for a fraction of the calories. It also gives your healthy chocolate bran muffins a protein boost!

Egg whites. The white contains the majority of an egg’s protein. That protein helps your muffins maintain their shape while cooling, which prevents them from collapsing and ending up overly dense. Instead, with both egg whites, they’ll turn out really soft and moist!
 

 
Sweeteners. That’s right — plural! You’ll need two to make this recipe, and both are natural and clean eating friendly. No refined sugar in these bran muffins!

The first is regular unsulphured molasses (not blackstrap!). It’s what gives bran muffins their iconic deep, cozy flavor! Nothing else quite comes close to replicating its taste, so I don’t recommend substituting anything for it, if at all possible.

Tip: Molasses is inexpensive, shelf-stable, and great for all kinds of treats! This is the kind I buy, and you’ll also use it in my other bran muffin recipes, as well as all of these recipes of mine. (And during the holidays, you’ll need it for all of my gingerbread-flavored recipes too!)

The second is pure maple syrup. That’s the kind that comes directly from maple trees and only includes one ingredient: maple syrup! It’s often sold in thin glass bottles or squat plastic jugs (like this).

Tip: Don’t substitute pancake syrup or sugar-free maple syrup! These contain other ingredients, so they behave differently in baking recipes. This is especially true of sugar-free syrup! It’s typically water-based, and that makes your muffins collapse while cooling and turn out dense.

Yes, I know. It’s very tempting to try using just one or the other — but I really hope you don’t! When made entirely with molasses, these muffins didn’t quite taste sweet or chocolaty enough… But when made solely with pure maple syrup, they lacked that traditional “bran muffin” flavor. So for the best taste, mix both into the batter!
 

 
Chocolate chips. Time for the second chocolate component! I prefer using mini chocolate chips because their smaller size ensures that every bite contains rich morsels of melty chocolate. These are my current favorites because they taste decadent and melt so well!
 

HOW TO MAKE HEALTHY DOUBLE CHOCOLATE BRAN MUFFINS

Let’s quickly cover how to make the best healthy chocolate bran muffins! As I promised, this recipe is simple and straightforward to make. I also have some tips to ensure your muffins turn out beautifully soft, moist, and flavorful!

Measure correctly. It’s really important to measure the oat bran, cocoa powder, and flour correctly. Use this method or a kitchen scale. (← That’s the one I own!) Too much of any one will make your muffins dry and bland. Too much cocoa powder can also make them slightly bitter, rather than rich and chocolaty. I promise it’s worth taking a few extra moments to properly measure them!

Mix by hand. Put away your hand-held mixer and stand mixer! Those tend to overmix low-fat batters, like this one. Overmixing can lead to a tough, dense, gummy, or rubbery texture… Not good! Yet if you gently mix by hand, you’ll be rewarded with really soft and tender bran muffins.
 

 
Soak the bran. This is my special trick for making perfectly moist bran muffins! I’ve already built it into Step 2 of the recipe.

You’ll mix the oat bran with the Greek yogurt, some milk, and vanilla extract first. Letting the oat bran sit in that liquid mixture while measuring and stirring together the other ingredients lets it start softening ahead of time (similar to the way my overnight oats recipes work!). This means your bran muffins turn out supremely moist and tender without lots of butter or oil. Total win!

Bake. Once you’ve gently stirred together all of the ingredients (remember to do that by hand!) and divided it into your muffin pan, slide that into the oven and set a timer. If you’re anything like me, you’ll feel tempted to sit in front of the glass door and watch as their tops magically rise… No? I’m the only one??

Regardless, they’re ready to come out when the tops feel firm and a toothpick inserted into the center comes out clean or with crumbs attached. Then all that’s left to do is wait (impatiently!) until they’re cool enough to eat!
 

 
How do those look for healthy breakfast muffins?? ♡ 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 I’ll see your picture! 🙂 ) I’d love to see your healthy double chocolate bran muffins!

Healthy Double Chocolate Bran Muffins

© Amy's Healthy Baking

Yields: 12 muffins

These muffins are perfect for any chocolate lover! They’re supremely moist and tender, and they’re full of rich chocolate flavor and decadent chocolate chips. It’s almost like eating a cross between a bran muffin and a brownie! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.

5 from 14 votes

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Ingredients 

• 1 ½ cups (180g) oat bran (measured like this and gluten-free if necessary)
• ½ cup (120g) plain nonfat Greek yogurt
• ¾ cup (180mL) nonfat milk, divided
• 2 tsp vanilla extract
• ¾ cup (60g) unsweetened cocoa powder (measured like this)
• ¼ cup (30g) whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites (room temperature)
• ¼ cup (60mL) molasses (room temperature – and see Notes!)
• ¼ cup (60mL) pure maple syrup (room temperature)
• 3 tbsp (42g) miniature chocolate chips, divided

Instructions

• Preheat the oven to 350°F, and coat 12 muffin cups with nonstick spray.
• In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
• In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil or butter and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in 2 ½ tablespoons of miniature chocolate chips.
• Evenly divide the batter between the prepared muffin cups, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 16-19 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with crumbs attached. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the oat bran, cocoa powder, and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of any one will will make your muffins dry (especially the oat bran; it acts like a sponge and soaks up so much liquid!). Too much cocoa powder will also make your muffins taste bitter, rather than rich and chocolaty.

 

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This will result in rubbery, gummy, dense, or tough muffins. Use a whisk where instructed, and use a fork for everything else.

 

OAT BRAN NOTES: Other readers have had success substituting wheat bran for the oat bran. I have not tried that myself and cannot personally vouch for that substitution. If you decide to try substituting wheat bran, measure by volume (cups) not weight (grams). This is because wheat bran and oat bran have different densities, so they have different weights per cup.

 

Soaking the oat bran (in Step 2) before measuring and mixing together the remaining ingredients in Step 3 ensures that the oat bran will be soft and ready to use. It's my trick for the best supremely moist bran muffins!

 

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

 

COCOA POWDER NOTE: I don’t recommend substituting Dutched or special dark cocoa powder. These have a different acidity level, which can change the taste and texture of your muffins. These muffins already taste very rich and chocolaty without using either of these!

 

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

 

EGG WHITE NOTES + ALTERNATIVE: The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling.

 

If you prefer to use whole eggs, then substitute 2 large eggs AND reduce the milk by 1 tablespoon (15mL) to compensate for the added volume from the yolks.

 

MOLASSES NOTE + ALTERNATIVES: If at all possible, I don’t recommend substituting anything for the molasses. It’s required to produce the iconic bran muffin flavor. Use regular unsulphured molasses (like this), not blackstrap molasses. Blackstrap molasses is much more bitter, and it overwhelms the other flavors in these muffins. (You'll also use regular unsulphured molasses in all of these recipes of mine, too!)

 

In a pinch, pure maple syrup, honey, or agave may be substituted for the molasses to produce the same muffin texture — but their flavor will be different and lack that classic "bran muffin" taste!

 

PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

 

Do not substitute pancake syrup or sugar-free maple syrup. These change the texture of your muffins. This is especially true for sugar-free maple syrup because it's often water-based, which makes your muffins collapse while cooling and turn out denser.

 

GLUTEN-FREE OPTION: Use certified gluten-free oat bran. For the gluten-free flour, use the following blend: 2 tablespoons (15g) millet flour, 1 tablespoon (7g) tapioca flour, 1 tablespoon (7g) brown rice flour, and ⅛ teaspoon xanthan gum. Many store-bought blends (I like this one from Bob's Red Mill) should also work, if measured like this.

 

HOW TO STORE: Store the fully cooled muffins in an airtight container in the refrigerator. They should keep for at least 4 days (if not closer to a week or more!). These muffins freeze well too!

 

{gluten-free, clean eating, low fat, low calorie}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡   The Ultimate Healthy Chocolate Muffins
♡   Healthy Double Chocolate Zucchini Muffins
♡   Healthy Chocolate Chip Banana Bran Muffins
♡   Healthy Morning Glory Bran Muffins
♡   Healthy Almond Joy Bran Muffins
♡   Healthy Chocolate Oatmeal Snack Cake
♡   Healthy Flourless Chocolate Oatmeal Breakfast Cookies
♡   …and the rest of Amy’s healthy muffin recipes!