Mini Healthy Chocolate Muffins
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
30 mini muffins
Difficulty
Easy
Soy-Free, dairy-free, egg-free
Oven
Cooking required:
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These mini chocolate muffins started as a practical fix: I wanted a baked treat for lunchboxes that actually contributes something nutritionally, not just “chocolate-shaped sugar.” This version leans on whole and varied flours, fruit for moisture and sweetness, and fats that make the muffins filling rather than spiky. They’re soft, rich, and kid-approved, but they also hold their own as a snack that doesn’t crash energy an hour later. I bake a batch, freeze half, and pull them out as needed—at home or on the road.
Ingredients
-Dry-
150 g spelt flour
3.5oz (100g) all-purpose flour
3.5oz (100g) almond flour
2.8oz (80g) unsweetened cocoa powder
2 tsp baking powder
3.5 (100g) brown sugar
-Wet-
3.4fl.oz (100mL) maple syrup
1 ripe banana, mashed
1¼ cups plant-based milk + 1 tbsp ground flaxseed + 2 tsps vinegar
4 tbsp coconut oil, melted
4 tbsp olive oil
½ cup unsweetened applesauce
Instructions
Preheat the oven to 350°F (175°C) and grease or line a mini muffin tin.
In a large bowl, whisk together all dry ingredients until evenly combined and lump-free.
In a separate bowl, mash the banana, then whisk in the maple syrup, coconut oil, olive oil, and applesauce.
In a small bowl, mix the milk, flaxseed, and vinegar well until it thickens.
Pour the flax mixture into the wet mixture and combine.
Pour the combined wet mixture into the dry mixture, and mix until combined and consistent. The batter should be thick but spoonable; avoid overmixing.
Spoon the batter into the muffin tin, filling each cavity about ¾ full.
Bake for 20 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean.
Cool briefly in the pan, then transfer to a rack to cool completely.
Notes
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.