Mini Healthy Chocolate Muffins
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
30 mini muffins
Difficulty
Easy
Soy-Free, dairy-free, egg-free
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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!