Irresistible Double Chocolate Muffins
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again!Read More
I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.Read More
It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again!
I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.
These are great!! I did not have flax seed so after some research decided to replace with whole wheat flour and thank goodness they worked out wonderfully with nice round tops!! My son who is the pickiest eater on the planet with many food aversions, LOVES THESE!! And they are healthy.. By the way I went and bought the ground flax seed for when I make them next time.
OMG, these are FANTASTIC. I can't believe that they are full of whole wheat and hidden pumpkin. They are out of control delicious. UPDATE: Made them again last night, using bran instead of the wheat germ and they were just as delicious. These are hands-down my new favourite "healthy" muffins.
I just made these this afternoon. My family can't believe how delicious they are. They are extremely healthy. Instead of pumpkin puree I added 1 cup of apple sauce. Other than that I followed the recipe exactly...they cooked up between 10-15 minutes. thank you for the recipe it is wonderful!
AMAZING MUFFINS! I was craving chocolate muffins from Sweet Tomatoes, and so I was looking through recipes. I decided to try this one because I don't eat anything "unhealthy", so I don't use AP flour etc. I halved this recipe, used half brown & half evaporated cane sugar. Subbed buttermilk for 1/2 cup soymilk & 2 tsp. Apple cider vinegar. I also recommend people to get chocolate chips that have a 60%-70% cocoa content if you want that ooey gooey yummy chocoholic yummyness we all want sometimes. Just roughly chop them up and throw them in with the dry ingredients. I also used 1/3 of the cinnamon that was posted, and I think it made a difference in the batter. I also used greek yogurt instead of pumpkin puree, since I didn't have it on hand. I LOVE THIS RECIPE! :D
My oldest son and I made these together this morning. We both had a good ol' time. He made the recipe as is and was quite meticulous at making sure we measured the right amount and used the right ingredients. We didn't have mini-chips, so we used regular chocolate chips. I wisked the dry ingredients together until smooth, then tossed the chips in the dry. We added the combined wet ingredients and used the spatula to fold in the wet until everything was just moistened. That made a really fluffy muffin. My son thought the sugar crystals on the top were a great idea, so we sprinkled a little Sugar in the Raw on top of the muffins before baking. Really, REALLY good. Especially with a cup of hot coffee. All but three are gone. We really enjoyed these. I do think that when we make these again, I would cut back on the cinnamon just a bit.
Definitely the most delicious healthy muffin I've ever made. It isn't overly sweet, so the chocolate chips are definitely key.
Love these! Will be keeping a supply of these in the freezer. Extremely picky toddler likes them and I don't feel bad letting him have these chocolate muffins for breakfast or snack because they're so healthful!
My kids are wild for these muffins -- they brag to their friends that their mom lets them have chocolate muffins for breakfast. I usually tweak recipes after making them the first time but this one is great just as it is. These are delicious muffins that I can feel good serving to everyone. Many thanks to fiestaqueen for posting it!
Really, REALLY good! I got more than 12 muffins out of the recipe but they disappeared quickly.
I subbed ground oats for the wheat germ (didn't have any), kept everything the same except I didn't have choc chips. I think they definately need the choc chips, not sweet enough without them.
FANTASTIC bread. I made it into two loafs instead of muffins and it is like thick chocolate cake that melts in your mouth. I didn't have pumpkin pure so I used mashed bananas instead and what goes better together than chocolate and bananas! To think this bread is on the healthy side compared to how good it is, is ridiculous! I highly recommend. My two loafs were devoured in less than an hour!
Healthy, easy & the kids love 'em! I made small changes in the recipe like other reviewers and found this recipe to be easy to play around with. Don't think you can really mess it up. They do taste "healthy"---good, chocolately, but "healthy."
Easy to make if you have the ingred. and pretty yummy for a healthy muffin. The adults who tasted these enjoyed them enough to eat more than one, but were warned they were healthy before trying. The little ones also enjoyed, but the teenagers did not like them. I would make again and share with those who appreciate the healthy ingredients. I did feel they were a tad dry and some of the little kids said they tasted like oatmeal.
Just popped these out of the oven. First off I noticed since there is no oil they only needed to cook for about 15 minutes (my oven is accurate) good thing I checked them or they would have overcooked. Second, the flavor is pretty "blah". I made the recipe exactly as written, no changes except the cook time. I'm fairly shocked at the reviews calling these delicious, I notice many people changed the recipe so maybe that's what made them "delicious". For me, I made them as directed they are quite bland. I can't taste the cocoa at all so the only chocolate flavor you get is if you bite on a choc. chip. I do love that they are healthy and pretty moist so we will finish them up. Though after being on a calorie-conscious diet for several months I can think of other snacks that have alot more flavor for 237 calories or less.
so yummy! I made the following changes only because I did not have all the ingredients: did not have cocoa, used regular milk with tbs of cider vinegar, used a little extra ww flour, extra choc chips and about 3/4 cup brown sugar. a dash of pumpkin spice, and ground nutmeg-- these are oh so good!
I have made this recipe several times now and love it! However, I have modified it to make it better suit my husband's and my taste. Main problem from the original recipe I found was being too dry and hard. Here is what I modified: double the butter milk and chocolate chips. I used mini muffin pan and baked them for 15 minutes, and they came out so tender and perfect! Thank you for sharing the recipe :)
Lots of nutrition packed in these! I love them..but weren't a hit with the kiddos. I will definitely continue making them for myself however. I do wish the calorie count was a little lower..might try lowering the sugar content some in the future. Thanks for a great recipe!
I've made these twice now: the first time I followed the recipe with the one exception of using a half cup of ground almond meal rather than wheat germ (simply preference). They are pretty good for being a much healthier alternative to the normal chocolate muffin. I wouldn't make them as stated again, though, since I like my less healthy muffins too much. So, I changed up a few things and they still were a 3 star recipe in my book. I appreciate the health-oriented recipe and will keep these in mind if I can talk myself into eating healthier......
I added about a half cup of white sugar....I know it kind of ruins the whole health factor, but it really makes it taste good! Awesome way to sneak good stuff into a naughty package!
Am I the only one who was surprised that there was not any salt in this recipe? Not looking at the recipe, I went to my cabinet and got out all my usual muffin ingredients - baking powder, baking soda, cocoa powder, and salt. Double check - whaaaa? No salt? So I added some anyway, 1/2 tsp. I really think it helped bring out the sweetness a little more. I didn't have any pumpkin on hand, so I subbed banana baby food. :/ I wasn't going to let lack of pumpkin keep me from making this recipe. Everyone loved it, from the babies to the grandmas and everyone in the middle. The consistency was soooo good, almost fudgy. This is going in the recipe box for sure! Edit: I made these again, this time with pumpkin. Now, I love me some pumpkin, no doubt. However, I have to say that I'll make it with banana next time. It added a depth of sweetness and flavor that rounded these muffins out. Still a great recipe!
Love these! Fairly healthy and super tasty, even my 2 1/2 year old picky son gobbles them up. My tip to people who had a dense muffin is to spoon the flour into the cup rather than scooping directly from the bag -- this compacts the flour and will lead to a more dense finished product. You can also use a whole wheat pastry flour for a fluffier muffin. Either way, they're excellent and I make them often. Thanks!
These are deceivingly delicious! and like another reviewer (Larkspur - your dead on about the specks being annoying), the little bits were not visually appealing but the taste made up for it. I made them into mini muffins and took the to the office, no one was the wiser and they devoured them! :) Thanks for the recipe, definitely will make again!
Yeah, yeah, I subbed more whole wheat flour for ground flax seed, left out the wheat germ, cocoa & chips. 'Still giving a good rating. With those changes, I think it's a matter of preference than the actual recipe. Huh? :D 'Meaning I don't care for chocolate & pumpkin/spices together - so I didn't add them. K? :) Review: Good muffins, not very spicy or all that pumpkin-y, but good. Surprisingly moist. 'Added 1/2t salt. 'May make again upping & varying the spices, which is almost unheard of from me since I'm one of those "weirdos" that wants pumpkin pie, muffins, etc to taste like pumpkin not a "spice whatever" with pumpkin in it.
I wonder by what definition makes this "healthy"? It has wheat, which is found to not be so "healthy" by some. It has milk and eggs that some feel are not so healthy, it has 2 kinds of chocolate and it has sugar! Does adding flax seed make it healthy? I gave it a 4 cause it's not fair to give it less just because my opinion is different on "what is healthy". Use applesauce instead of the milk. That would cut that part at least.
Fantastic! Healthy! I didn't have any chocolate chips so I used some caramel bits I had. Great idea! This batter made about 12 large muffins and 12 mini muffins with a bit left over that I haven't made yet. Mini muffins took 15 minutes to bake. The large ones took 20 minutes. Thanks for this recipe, it's a keeper!!
Truly irresistible!!! Made these today! Substituted pumpkin with applesauce (1 cup) & 2/3 cup of reg. size semi-sweet choc. chips. Also used app. 1/2 cup of ground flax seed. Sprinkled with Camino sugar before baking.. Awesome! Thanks for sharing this healthy recipe!
Not as sweet as you would expect them to be with 1 cup of sugar. The pumpkin taste is completely hidden under the chocolate (so as you'd expect my two-year-old loved them). I substituted whole wheat flour for white without any problem. Overall very tasty and a good combination of good-for-you and a chocolaty treat.
these are so yummy!!! No one would beleive me if I said there was no oil or butter and they were packed full of healthy stuff like flax seed and wheat germ. This is for sure a keeper!
This recipe is good as is but it is very adaptable. I have made it several times, my favorite way is substituting applesauce for the pumpkin puree and soy milk for the buttermilk. Very good!
I have made these muffins twice now - and they are definitely worth all of the effort. The first time I made them, they were for my son's 4th birthday party. I was nervous about the texture being a bit too dense for passing as "cupcakes", so I used half all purpose flour and half whole wheat. I have always used apple sauce instead of pumpkin because I've never had any on hand. The second time I made them, I even made the apple sauce from scratch! These muffins are absolutely lovely. I'm grateful to have it in my box!
I thought that these were very good. Especially being fairly healthy. With the holidays coming up I did add a small festive twist by folding in andes peppermint crunch chips and then putting whipped frosting on top w/ a few additional peppermint chips for good measure! Yum. I also added one container of lowfat yoplait very vanilla yogurt to the recipe.
Everyone loved these muffins, and no one could tell that they had ground flax seeds and wheat germ in them. I was nervous about the amount of cinnamon the recipe called for, but it was perfect.
These are very good muffins considering how healthy they are. Thank you!
These were awesome. My family couldn't get enough of them! I followed the recipe exactly with no substitutions. With the batter, I was able to fill 1 - 12 cup muffin tin AND a 24 cup mini muffin tin... which came in really hadny with my little ones. The muffins turned out really moist. Thanks for the recipe!
This was a tasty muffin, yet I would like to tweak it to make it more moist. I followed the recipe exactly, and I must say that the batter was easy to work with, and the muffins did not stick to my (greased) muffin pan.
Delicious! The only change I made was using wheat bran rather than wheat germ. They taste like brownies with lots of moisture from the pumpkin (but a healthier texture than brownies).
These muffins were excellent!!! My dad loved these and said they were a keeper. I'm not the biggest fan of sweet chocolate muffins, so these were perfect. Not too sweet and perfect for breakfast. You can't taste the pumpkin either and they were dry and grainy from the flax and wheat germ. The only difference I did was to add vinegar to skim milk instead of buttermilk. Also 400 is probably way too high for most stoves. Stick with 350!
these are absolutely delicious!!! I used wheat bran instead of germ and I love it. The pumpkin puree makes it nice and moist and they do satisfy the chocolate cravings.
Truly Irresistible! These were so good I forgot they were healthy. I didn't have choc. chips so I cut up semi sweet baking chocolate. Other than that I didn't change a thing. This is a great find - thanks for posting!
Yum! I didn't have any ground flax seed so I substituted white flour for it. Came out fine and the muffins were a big hit.
We REALLY liked these. I added a bit more chocolate chips to make them a little sweeter, and one of the times I made them, I realized I was out of pumpkin. I threw in my baby's pureed pears and it worked fine! :) Thanks for sharing!!
I'm eating these right now and I am speechless! Absolutely delicious. I made the recipe as is except I added a little less sugar and made a loaf instead of muffins. You would not know that these are healthier. My loaf doesn't have "flecks" in them like others mentioned. The picky kids love them which is a bonus. Will definitely be making these regularly. Thanks for a great recipe!
Very good muffins. I made them without any substitutions, and they were a little chewy. I will try modifiying, but all in all very good.
This was a delicious recipe even after I tweaked it to use up the ingredients I had in the fridge. I used vanilla soy milk, to which I had added a tablespoon of vinegar, instead of buttermilk. Instead of pumpking puree I used pureed pears. Lastly, I used a cup of regular sized chocolate chips instead of minis. Baked up moist and tasty - I'll be making these again!
These are wonderful! The only change I made was to cut the brown sugar to 1/2 cup. My kids LOVE them :)
These muffins are amazing good - taste good and full of nutritious ingredients. My whole family loves them (including two young kids). The pumpkin puree keeps them really moist even if you over bake them (I did that once). The only thing you want to be careful is you don't want to serve these to those who do not like pumpkins because there is a taste of pumpkin in these muffins. A lot of thanks to the recipe creator!
These muffins are really good. The first time I made them with flax seeds and did not like them as well. My kids would not eat them. But I tried them again and ground the flax. This time I could not keep my kids from them. I also made them for a friend who needed snacks for a meeting she was having and everyone loved them. She asked for the recipe. They are wonderful, and work as a good breakfast as well as a snack.
This is awesome, truly awesome. I was a little scared of the cinnamon, as my 3 yr old said the dough burned her tongue, but once cooked, it was fine. I added 1/4 cup extra cocoa, and did the sugar in the raw sprinkles on top. Cooked about 18 minutes, and was great. Buttered out of the oven, was very delicious!! Thanks for sharing this recipe, Fiestaqueen!
Really good! As it is the holiday season, I couldn't find a can of pumpkin to save my life - so, I used a 6 oz. jar of squash (baby food-"stage 3"). Instead of a full T. of cinnamon, used a T. of cinnamon/sugar. My jr. high aged daughter isn't hungry before she catches the bus, but doesn't eat lunch until nearly 1 pm. I've been searching for something she'll really like (and thus eat) as its not good to try to learn on an empty stomach. With her love of chocolate, these will be perfect! (And she'll never know about all the 'good' stuff they include!) A win-win recipe :)
These muffins are very tasty. Since I didn’t have buttermilk, I subbed 1 tbsp white vinegar in a measuring cup and filled the rest with milk and let it set for a few minutes. I also used regular chocolate chips chopped smaller because I didn’t have minis. And what the heck, I made them triple chocolate muffins by doubling the chocolate chips to 1 cup - the more chocolate the merrier, right? These baked up nicely in only 13 minutes. These were still moist and yummy the next day! Now this is one baked good I don’t feel too guilty about eating! Thanks for the great recipe.
These were so good!!! I used 2 bananas instead of pumpkin and ground whole oats instead of wheat germ and did raw honey plus 1/2 Tblsp molasses instead of brown sugar and added pinch of himalayan salt as other review mentioned to add salt.... they raised beautifully! I did add a few more choc chips... I wish I would have checked at 18-19 minutes instead of at 20mins..... mine cooked faster in my convection oven but were still oh so delicious!!!!! These will be a repeat!!!!
I'll start by saying I was a little scared... toasted my wheat germ (350* on a cookie sheet, stirring frequently, about five minutes)... used chocolate soy milk with apple cider vinegar in place of buttermilk... applesauce in place of pumpkin puree... only 1/2 cup brown sugar. My chocolate chips were big and gooey - fantastic. My only issue is they are a little dry. I would try more applesauce or a splash of veggie oil. Making them again very soon...
Very filling in a healthy sort of way. They freeze nicely.
This has to be the most decadent amazing muffins I've ever made. A definate keeper of a recipe.
so tasty, so healthy! i took these into work and no one could tell they were so healthy. I did change the choc chips to Dark.
These are amazing!
I was very pleasantly surprised, never having worked with both wheat germ and flax seed, and in the same recipe with pumpkin. The only change I made was baking this as a loaf instead of muffins. We enjoyed this and will have it again soon.
5 stars for a healthy muffin, but maybe only 4 stars for a traditional muffin. My muffins cooked really quickly and were finished in 16 minutes. I didn't have mini choc chips so used regular sized. I do not recommend this tiny switch because the big chips were too sparse in the muffins. Also, I had to use whole wheat flour in place of wheat germ because I didn't have that on hand - this switch may have contributed to the shorter cooking time. Great for my chocolate cravings but I'm not sure kids would like these.
These are great - they are exactly what the ingredients profess them to be; a chocolaty healthy(ish) muffin! I love that there is no oil in them, and lots of good heart healthy whole grains The mini chocolate chips are great to "discover" as you're enjoying the muffins. I followed ingredients exactly as written and baked 20 minutes and they came out great. Good for a breakfast treat or snack.
they are healthy, but dense. My kids and husband did not like them.
These are actually very good!! I made them exactly as written...no changes. Took about 20 min to bake. Moist, chocolately, good!
This nutritious version is great. Mini chocolate chips give each bite a bit of sweetness. I sprayed half the muffin cups lightly to keep these low fat muffins from sticking to the paper. The other half did stick to the paper, but taste wonderful - pumpkin cinnamon and full flavor are worth the calories. Thank you for the recipe!
I followed the recipe with high hopes, but these did not hit the mark. They are not what I was hoping. These are moist but grainy and the flavor is not all that great.
I wanted to bake something on a snowy day, and tried these. I really like them! I used 2 very ripe bananas instead of pumpkin, and oatmeal instead of wheat germ because I didn't have any. I also used a mixture of yogurt and milk instead of buttermilk. I had to add about 1/2 cup water because the mixture seemed too dry. Once I filled the 12 muffin cups, they looked way too full so I took a little scoop out of each one and filled a dozen mini-muffins. The minis baked in 10 minutes, and the regular size were done in 18 minutes. Both my husband and I enjoyed them. They were nice and chocolatey and pretty moist. I thought they were plenty sweet. I think next time I'll use smaller scoops and make 2 dozen, and add a few walnuts and another banana. Now I can have chocolate cake for breakfast!
Super awesome - loved by my 5yr olds (both the making and eating), which says a lot :). 20 mins at 400 was perfect. Didn't have buttermilk or wheat germ so upped flour and used regular milk ... not sure how they'd be different, but they were great made our way :). Will definitely make again and again.
Delicious -- had to make a few subs -- whole oat flour in place of the whole wheat, almond milk and one Tbsp vinegar for the buttermilk -- also left out the egg (vegan), used Hershey's special dark cocoa and broken up Bakers Semi Sweet Chocolate -- I love chocolate! Turned out perfectly.
These are pretty good considering how healthy they are, but they seem to be missing something. I made them exactly as directed....I think next time I would double the chocolate chips or maybe top them with a glaze. I guess they're not as sweet as I would like.
Although I have eaten better chocolate muffins, I still gave this a 5 because of it's health factor. I didn't even realize there was no oil until after I baked it. I didn't have enough flax seed so I used 1/2 c. and upped the wheat germ to 3/4 c. I also opened a huge can of pumpkin so I threw in 1 c. of puree. I doubled the recipe and it turned out great. I finished baking in about 22 minutes or so.
These muffins are good, but I wouldn't call them irresistible. My kids and nieces took a couple bites, but didn't finish off their muffins. For a healthy muffin, I'd rather make the makeover morning glory muffins.
These are awesome! I was looking for an easy double chocolate muffin recipe that I could tweak to make healthier - this one is already tweaked! I did substitute some white flour for some of the whole wheat flour and some oil and applesauce for the pumpkin. Came out perfect!
Delicious chocolate muffins! I used jumbo muffin pans and cooked at 375 for 25-30 minutes. I also added a cream cheese filling (8 oz cream cheese, 1/2 cup sugar, 1 egg, 1 tsp vanilla). I will absolutely make these again!
I used dark cocoa and sour cream instead of pumpkin (but will try pumpkin when I have some). These muffins are really yummy and really don't taste like they have all that good stuff in them... impressive! Oh, I also used only 1 tsp of cinnamon.
Although the ingredients seemed a bit strange, I trusted the high reviews. I followed the recipe exactly, except for using only 1/4 cup wheat germ cause that's all I had left. I don't understand how others reviewed this highly. These were flavorless and odd tasting.
Delicious and healthy! Never thought it was possible...Love it!
For how healthy these are, these brownies are awesome. I didn't have flax seed, so I used wheat germ instead. Watch out, these things are really fibrous! Might want to warn your friends, before they go eating 5 of these bad boys.
I was hesitant to make this because my family doesn't always like "healthy" tasting foods, but based on other reviews I gave it a shot. My 8-year-old was still pretty picky, but he ate most of one. He said it was "too chocolatey," believe it or not. I thought they were amazing. The cinnamon was perfect--not overwhelming; it seemed to complement the chocolate perfectly. The mini chocolate chips were a wonderful touch.
Delicious! Everyone in the family loves them! We subbed oat brand for wheat germ and used 3/4cup of pure maple syrup instead of brown sugar and they turned out fantastic. My 3 year old (who did most of the work himself) loves them. Thank you for the great recipe!
Excellent! Mine turned out super dark and luscious looking, and they tasted even better. Very chocolatey, moist and soft. I increased the pumpkin to 1 cup for moisture, and used an extra 1/4 cup of mini chips. The calories were still very reasonable (well under 300 calories). The whole grain taste/texture shines through in a very good way; if you only like white flour, you might not appreciate that, but I find it lovely. They somehow taste healthy *and* indulgent, and the calorie total is fantastic for something so rich.
Really great & kids loved them too! I didn't have pumpkin so I substituted applesauce - turned out wonderful!
They’re dry and grainy and not super flavorful. I’m all for healthy, which is why I made them, but I’m disappointed and kind of frustrated I spent the time to make them. I was going to serve them to family, but I don’t really think they’ll go over very well.
these were delicious, very nutritious and tasty. Chocolate was a hit to camouflage the healthy ingredients. These will become a new hit for the lunch boxes, thanx for the recipe.
I was very impressed when I saw this recipe. I thought the muffins were very tasty and I really enjoyed the cinnimon. I did make a small change, I didn't have pumkin puree so I cooked a small sweet potato and mashed it up. Next time I make this I think I might add some peanut butter.
These were wonderful and filling! I made them for my daughter's kindergarten class and they all loved them. The only changes I made was instead of flax seed I substituted wheat bran. I also used milk with 2 tablespoons vinegar instead of buttermilk (I was out of white milk and used chocolate milk instead!). My daughter is the pickiest eater and she loved them.
Great muffins, very chocolaty! (my son says 'outstanding muffins!') I used only 1/2 cup of sugar, and substituted the flax for almond flour & hemp as I was out of flax. Cooked for 25 mins which seemed perfect. Will definitely make these again.
Pretty good....really chocolatey....lots of texture. Thanks for the recipe!
Good recipe. Used applesauce instead of pumpkin, omitted the cinnamon, used half the sugar, double the cocoa, a Tbsp of walnut oil, oats instead of wheat germ, and added some splenda. Turned out great for muffins-- not really to be used as a dessert. My kids loved them!!
I just made these today because my daughter have been lusting after the disgusting cafeteria ones. They were a hit with the whole family! I had to make some changes with the ingredients I already had on hand. Used 1.5 cups ancient einkorn flour, half cup of ground flax and no wheat germ (didn't have any) and 1/4 cup of vanilla protein powder and kept everything else exactly as written and they're soo delicious and moist. I will be making these regularly and keep them in the freezer to throw in my daughter's lunchbox. Next time I'll sub half erythritol to cut some of the sugar out as well. Oh I forgot to mention I used almond milk with some vinegar because I didn't have any buttermilk. Worked great!
Made without the chocolate chips (didn't have any) and ended up with 13 muffins. It is dense, but I think the the texture is great. The nutritional benefits are awesome and an easy breakfast/snack.
My son who doesn't like anything healthy (really!!!), loves these muffins. After making them several times I told him they had healthy ingredients and he still asked me to make them again! I do double the amount of chocolate chips and use raw sugar. Otherwise I make as directed. Fabulous!
Really good. Used 1/2 cup brown sugar and stevia instead 1 cup brown sugar. Like other reviewers used ground oats instead of wheat germ & 1 cup of mini choc chips. Next time I'll add a mashed banana or some applesauce to make it a little moister. Great healthy snack for my 6yr old (and me.)
Fantastic muffin-great flavor, moist and healthy to boot!! I added raisins the second time at the request of DH-and also decreased amount of sugar a little-excellent.
Great healthy muffins! I substituted protein powder for some of the flour and did not use the chocolate chips and they still tasted great!
This was great. I did not have any whole wheat flour at the time so I used all white flour, but it still came out great. They have just the right amount of chocolate to sugar and the wheat germ gives them nice texture.
I was nervous about using the healthy ingredients but my kids ages 16, 15 and 11 have been begging me to make these again! They were moist and very yummy! I can feel good making them, knowing there are healthy ingredients!
I have made this 2 times. We enjoyed it. First time made a minor change, did not have mini chocolate chips so increased to 1 cup of regular chocolate chips. Second time added 1/2 cup nuts. They freeze well to use later for a quick coffee break or easy breakfast with fruit and or yogurt.