I…NEED…FUEL, preferably in the form of moist and luscious Healthier Double Chocolate Chip Muffins sweetened with a banana, apple sauce, and coconut sugar (or granulated sugar of your choice) and that are gluten-free too (oat flour and almond flour)!
Do you ever feel like someone lit a match and burned out all of your energy reserves for the foreseeable future? Yes, babies are wonderful like that;-).
So, for those days when you have chocolate on the brain (#alldayeveryday), I find these muffins come in reeeeeal handy because you can make them in advance and they stay moist for 2-3 days covered in a container on your counter.
What makes these chocolate chip muffins healthy?
I call them “healthy” because healthy means something different to everyone. But, they are sweetened with a banana and apple sauce to dramatically cut down on the granulated sugar. I’m a coconut sugar fan because I do actually feel a difference when I eat a baked good with this lower glycemic sugar.
Plus, they only have a 2 TBSP of oil, and are made creamy with either peanut butter, almond butter, or the nut or seed butter of your choice.
I also love the combo of oat flour four for fiber and almond flour for a lighter texture.
How to Make Healthy Double Chocolate Chip Muffins
- With a hand whisk or electric hand mixer, whisk the mashed banana, coconut sugar, 2 TBSP oil, 2 TBSP peanut butter, and apple sauce together until smooth.
- Whisk in the eggs, almond milk (or milk of choice), and vanilla until a little frothy.
- Stir in the cocoa powder, oat flour, almond flour, salt, and baking powder until smooth.
- Stir in the chocolate chips, reserving a small amount to sprinkle on top of the muffins before they are baked (it looks nice having the chocolate chips float on top of the muffins).
- Oil and flour the muffin tins to keep the muffins from sticking.
- Scoop all the way to the top of 6 muffin tins.
- Bake at 350 degrees F for 23-25 minutes or until a butter knife or skewer is inserted and comes out clean.
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Eat a whole batch whileugly crying in the shower.Delicately eat one of these while having a moment of peace and quiet.
You don’t need muffin papers!
If you want to skip the muffins papers because you ran out or want to save money, simply oil the muffin tins liberally and add enough oat flour in each muffin tin by tapping and turning the pan to coat it all the away around each tin.
Your muffins will slide right out with a simple butter knife after they are baked and cooled for a few minutes.
OH MY GAWD will you look at those muffins!
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Bon Appetit Ya’ll,
Leslie O.
Healthy Double Chocolate Chip Muffins
Luscious & moist Healthy double chocolate chip muffins are sweetened with banana, apple sauce and a touch of coconut sugar, and filled with nut butter, oat flour, and almond flour for a delicious treat.
Ingredients
Wet ingredients
- 1 banana smashed with a fork
- 2 TBSP oil
- 1/4 cup coconut sugar or granulated sugar of choice
- 2 TBSP peanut butter or nut or seed butter of your choice
- 1/4 cup apple sauce
- 2 eggs
- 1/2 tsp vanilla extract
Dry Ingredients
- 1/4 cup cocoa powder
- 1 cup oat flour you can grind it yourself in a blender, but it's a much finer texture pre-ground
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup almond milk or milk of choice
- 1/2 cup chocolate chips I like dark or semi-sweet
Instructions
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Preheat the oven to 350 degrees.
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With a hand whisk or electric hand mixer, whisk the mashed banana, coconut sugar, 2 TBSP oil, 2 TBSP peanut butter, and apple sauce together until smooth.
-
Whisk in the eggs, almond milk (or milk of choice), and vanilla until a little frothy.
-
Stir in the cocoa powder, oat flour, almond flour, salt, and baking powder until smooth.
-
Stir in the chocolate chips, reserving a small amount to sprinkle on top of the muffins before they are baked (it looks nice having the chocolate chips float on top of the muffins).
-
Oil the muffin tins liberally and add enough oat flour in each muffin tin by tapping and turning the pan to coat it all the away around each tin.
Your muffins will slide right out with a simple butter knife after they are baked and cooled for a few minutes.
-
Scoop all the way to the top of 6 muffin tins.
-
Bake in a 350-degree oven for 23-25 minutes or until a butter knife or skewer is inserted and comes out clean. Let cool for a few minutes, then use a butter knife to gently lift the muffins out of the muffin tins.
Recipe Notes
Customizing the recipe:
You can substitute the coconut sugar for regular granulated sugar, or brown sugar if you wish.
However, substituting the coconut sugar for honey or maple syrup will change the texture of the muffins, plus both honey and maple syrup have different levels of sweetness, so you can't sub cup for cup with these sweeteners.
You can swap out any nut or seed butter of your choice in place of peanut butter if you wish with no issues.
