Healthy Mocha Chocolate Chip Mini Muffins
Yields: 32 mini muffins
These muffins are perfect for anyone who loves coffee and dark chocolate! They’re supremely rich, similar to 72% dark chocolate, and they basically taste like a cross between brownies and muffins. They’ll keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  1. Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together 6 tablespoons of milk and the instant coffee until the instant coffee has fully dissolved. (It may take a few minutes!) Whisk in the coconut oil, egg whites, vanilla extract, and vanilla crème stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
  3. Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 13-16 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.
Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) brown rice flour, ¼ cup (30g) tapioca flour, and ¾ teaspoon xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat 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 I’ve 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.

I highly recommend using the vanilla crème stevia. (You’ll use it in all of these recipes of mine, too!) If you prefer, ½ cup (120mL) pure maple syrup, honey, or agave 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 ¼ 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.

This is the instant coffee that I use—or this for a decaf version! The coffee flavor is very concentrated in the instant coffee crystals, so I don’t recommend substituting regular brewed coffee instead. Instant coffee is inexpensive, shelf-stable, and perfect for baking, so it’s worth keeping in your pantry! For a stronger coffee flavor, add an additional 1 teaspoon of instant coffee crystals.

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 aren’t 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, sugar free}
Recipe by Amy's Healthy Baking at