Moist, satisfying chocolate muffin that's easy on the waistline. Any oil can be substituted for the grapeseed oil.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

214 calories; protein 3.9g 8% DV; carbohydrates 30.1g 10% DV; fat 10.3g 16% DV; cholesterol 31mg 10% DV; sodium 270.3mg 11% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2015
Amazing! These muffins are perfect just the way the are! Moist fluffy super yummy; I have also topped them with icing and called them cupcakes. Funny story: I forgot the milk and doubled the cocoa in one batch (yes the consistancy was different.....but that is usually the last thing on my radar whilst baking with toddlers....) and they were super delicious and even more fudgy. So now I choose between super yummy muffin super sinful fudgy dessert or beautiful chocolate cupcakes. Thank-you!!:) Read More
(7)

Most helpful critical review

Rating: 3 stars
05/21/2016
This is a good base recipe though I did need to make some changes to make it work: I cut the brown sugar in half as well as the chocolate chips. I also needed to use mini chocolate chips because the full-sized chips sank to the bottom and made quite a mess when eating. The batter as written is extremely thin so I upped the WW flour to 1-1/4 cups. It may benefit from even a bit more dry ingredient so 1/4 cup of ground flax seed would be a nice idea. With this increased dry amount the muffins were still very moist. I used cow's milk which worked nicely. Read More
(6)
22 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/14/2015
Amazing! These muffins are perfect just the way the are! Moist fluffy super yummy; I have also topped them with icing and called them cupcakes. Funny story: I forgot the milk and doubled the cocoa in one batch (yes the consistancy was different.....but that is usually the last thing on my radar whilst baking with toddlers....) and they were super delicious and even more fudgy. So now I choose between super yummy muffin super sinful fudgy dessert or beautiful chocolate cupcakes. Thank-you!!:) Read More
(7)
Rating: 3 stars
05/21/2016
This is a good base recipe though I did need to make some changes to make it work: I cut the brown sugar in half as well as the chocolate chips. I also needed to use mini chocolate chips because the full-sized chips sank to the bottom and made quite a mess when eating. The batter as written is extremely thin so I upped the WW flour to 1-1/4 cups. It may benefit from even a bit more dry ingredient so 1/4 cup of ground flax seed would be a nice idea. With this increased dry amount the muffins were still very moist. I used cow's milk which worked nicely. Read More
(6)
Rating: 5 stars
11/13/2015
This recipe for chocolate muffins is absolutely wonderful. It's become our family favorite and I love that it's nutritious. These taste exactly like cupcakes, so that's often what I call them and the kids eat them as fast as I can make them. I add 1/4 c. oat bran to the dry ingredients because I find the batter to be very thin and the oat bran makes it a little easier to measure out. I also cut the sugar down as we try to reduce our sugar intake. Sometimes I use buttermilk instead of milk and it makes them taste a little richer, but otherwise there's no difference. Read More
(6)
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Rating: 4 stars
07/06/2016
These were very good and the kids claimed "tastes just like cupcakes". I used all purpose flour only because I was out of whole wheat. I had to add an extra 1/4 cup of mixed almond flour and flax seed and APF to make the batter less runny. As someone else suggested I swapped out the soy milk for lactose free milk and added vinegar to make a buttermilk. These were sweet and fluffy. Great recipe. Read More
(1)
Rating: 4 stars
05/01/2016
This was a great recipe! I just made a few tweaks: Didn t want to overmix the muffins so waited until the end to add the chocolate chips. I also saw the sugar content was 20 g so I cut the brown sugar and chocolate chips in half. My glasses were dirty after I spilled flour on them so I couldn t read the measure and put in 1/3 cup cocoa powder instead of cup. I didn t have soy milk so I used skim cow s milk. The only applesauce I could find had high fructose corn syrup so I put that aside and substituted nonfat unsweetened yogurt instead. After adding the first egg I realized I had to break it first so fished it out and tried again. I think I got the leavening and salt right. Added cup walnuts at the end to make it a little healthier. Added the oil after they started going into the muffin cups because I forgot it with the wet ingredients (canola oil didn t have grapeseed oil). I got a full dozen 6 mini muffins out of this recipe. I noticed that they came out nice on top but a little gooey on the bottom so I swapped the oven off the broil setting and put them on bake on the bottom shelf for a few more minutes. With the changes the muffins came down to 12 g of sugar and 158 calories each (13 muffins assumed) making them just healthy enough to eat when no one is looking. Meanwhile my family gobbled up the muffins and took away my car keys. Read More
(1)
Rating: 5 stars
05/23/2016
I made these.. my husband liked them so much.. he requested I make more... they are moist and they have a very chocolaty flavor Read More
(1)
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Rating: 5 stars
03/23/2018
Delicious! I m not sure if I would consider them healthy with a whole cup of sugar. Substituted vegetable oil and cows milk and added a small amount of extra flour. Batter is thin but makes it easier to measure out evenly. Made 18 muffins. Definitely make again. Read More
Rating: 4 stars
04/22/2020
It’s very good but really runny as batter. You definitely need to add more flour. I added about another 1/4 cup and if I make it again I’ll probably add more. The kids and everyone really love the flavor though. Read More
Rating: 5 stars
06/24/2020
I wouldnt say healthy but definitely delicious! We called them Brownie Muffins. Cut the chocolate chips down to 1/2 cup and add some fruit. Maybe they would then be healthier. Read More