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
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
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!
Love these muffins! I just made them for the second time and made a double batch to stock my freezer! I used old fashioned oats instead of oat bran (as this is what I had on hand), and full fat Greek yogurt. The substitutions worked out just fine!
I’m so glad you’re enjoying these muffins Whitney! That means so much to me — thanks for taking the time to let me know! 🙂 I really appreciate you including your modifications too. I always love hearing what recipe tweaks work!
Hi Amy. No offence intended but I just wanted to correct a common misconception that molasses and maple syrup are healthier than granulated sugar. They are not, as they are mostly sucrose. Your body treats them the same as granulated sugar: splitting the sucrose into glucose and fructose (note that honey is high in fructose). Glucose is the energy of life and our body handles it efficiently, but fructose has to be sent to the liver for processing. Thanks to the high doses of granulated sugar, sucrose, and high fructose corn syrup in our food supply, our liver is bombarded by more fructose than it can handle. This results in fatty liver and insulin resistance, which is the root of many of today’s chronic diseases. Look it up. A much better option in baking is corn sugar, which is powdered glucose; it is also called dextrose. I am hoping to get more bakers to publish dextrose-based recipes on the web as we need to drastically reduce our intake of fructose. Feel free to contact me if you have any questions.
Hi Christina. I appreciate the information you provide, as I appreciate Amy’s great recipes. I was not aware of the way our body processes the sugar in maple syrup and molasses, and I will research more.
In the meantime, Amy, thank you for your great recipes. I have made several of them, and one of my favorite ones is the carrot cake muffins. I will try the chocolate muffins next!
We’re honored to hear that you’ve made several of our recipes, Adriana! Thank you so much for taking the time to let us know, it really means a lot! I’d love to hear what you think when you decide to make the chocolate muffins!
Hi Amy, I am going to make these tomorrow. Can I use vanilla greek yogurt instead of plain? If so, would I cut back on the vanilla extract?
I really appreciate your interest in my recipe Leslie! Yes, you can substitute vanilla Greek yogurt for the plain. Since the vanilla flavor in the Greek yogurt is so subtle compared to the strength of vanilla extract, you shouldn’t need to reduce the vanilla extract at all. 🙂 I can’t wait to hear what you think of these muffins!
I made these and they tasted great! Thanks for sharing the recipe!
(I didn’t have oat bran on hand so I substituted it with mostly wheat bran and some rolled oats)
I’m so glad you enjoyed these muffins Stephanie! Thanks so much for taking the time to let me know — and for including your recipe modifications too! I always love to hear what tweaks work. 🙂
Hi Amy, I want to try your recipe but before I do I wanted to know why you use egg whites instead of the whole egg. I do a lot of research on health and I have read that the most nutritious part of the egg is the yolk and that the cholesterol scare was created by cereal companies that were trying to get people to eat more cereal for breakfast. Also, they are now finding that higher cholesterol has diets are not related to heart disease.
I really appreciate your interest in my recipes Wayne! My family’s doctors do not share the same views about high cholesterol being unrelated to heart disease, so I still prefer to minimize cholesterol wherever possible so that my family members with high cholesterol can enjoy my baked treats without worrying. If you prefer, two whole eggs may be used in this recipe. I’d love to hear what you think if you try these bran muffins!
Amazing_recipe!!
And_so_healthy!!_Noone_could_tell_of_the_bran_in_it.
Could_you_make_it_also_with_cheese_and_salty_ingredients?
As_a_salty_version?_I-want_to-try!
You_are_a_star_Amy!
I am vegan and don’t eat eggs. Will it work to substitute flax and water for the eggs? Thank you! I’m enjoying your recipes.
It means so much that you’re enjoying my recipes, Debi! I don’t have much experience with flax eggs (I’m not too fond of flax’s taste!), but I know Ener-G will work! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. It’s is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply to this particular recipe!).
I can’t wait to hear what you think of these muffins if you end up making them!
I made these muffins in a pan for six jumbos. I was a bit nervous but it was too late in the day to run out for a new tin. They came out fantastic!! It’s difficult to find recipes that aren’t filled with sugar, tons of flour, and gobs of oil. Great creation. Thank you!!
I’m so glad you enjoyed these muffins, Patti! That’s so great to know that this muffin batter worked in six jumbo-sized muffin cups too. I always love hearing what recipe tweaks work, so thank you for taking the time to share! 🙂
These were a nice treat as I was craving something chocolately and healthy. They were a little on the bitter side as bran muffins can be. I love how moist they got on the second day, and with so little oil. I made a couple of changes: used wheat bran instead, one whole egg instead, and added some concentrated coffee. Great success!
I’m so happy you enjoyed these muffins, Kelsey! Thank you for taking the time to let me know! I really appreciate you sharing your recipe modifications too. I always love to hear what tweaks work! 🙂
Ok. So I might be the rebel here but for what it’s worth I figured I would share….. I made the recipe and I was super lazy so made some last minute adjustments.
I wasn’t sure how it would turn out so I cut everything in half. (And regret it that’s why I had to come back to get the receipt again)
I used a whole egg, all purpose flour regular lactose free milk and no molasses or syrup but instead I used maybe 2 tablespoons or 2.5 regular white sugar (super lazy I know but I was tired and was over the day) oh and regular semi sweet chips in place of the minis
The recipe turned out great even with all those changes!
I might follow it correctly this next time but then again it was so good how I did it I might not!
I’m so happy you enjoyed these muffins, Ashley! I always love when last minute modifications work out well! Thanks so much for taking the time to let us know what changes you made and how it turned out. It means a lot! 🙂
the mollases is the best part
Thanks for the recipe, my picky eater daughter loves them! I want to try this batter in a 24-cup mini muffin tin, have you done this before or recommend a specific baking time?
I’m so happy to hear your daughter enjoyed these muffins, Kelly! You’re such a sweet mom to bake them for her! You can easily use a mini muffin pan for these instead! You’ll probably get around 24-28 mini muffins. Start checking on them after about 10-12 minutes because they’ll finish baking sooner than regular-sized muffins! 🙂