Healthy Double Chocolate Muffins

Healthy Double Chocolate Muffins

These ultra-moist muffins taste just like the ones from the bakery… but without any refined sugar! Thanks to date purée, Greek yogurt, and olive oil, they’re rich, chocolatey, and surprisingly nourishing.

Categories
Food restrictions
Soya-free Peanut free Nut-free
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The Only Chocolate Muffin Recipe You’ll Ever Need!

These are just like those famous store-bought chocolate muffins (you know the ones!) — but made without refined sugar or unknown ingredients.

They’re incredibly moist thanks to Greek yogurt and olive oil, and naturally sweetened with date purée.

I highly recommend adding a bit of instant coffee to bring out the richness of the cocoa flavor.

Tips for a perfect recipe:

  • Date purée is an excellent substitute for refined sugar, but for a smooth texture, make sure to blend it well with the milk before incorporating it into the batter.

  • Add a touch of instant coffee to deepen the chocolate flavor — a true pro tip!

  • Use an ice cream scoop to portion the batter evenly for bakery-style results.

  • Don’t overmix the batter — this can make the muffins dense instead of fluffy.

  • For extra moisture, you can add 1 tablespoon of applesauce or replace half the oil with avocado purée.

  • These muffins keep well at room temperature for 4–5 days, or can be frozen individually for longer storage.

Healthy Double Chocolate Muffins
Healthy Double Chocolate Muffins

To start things well
You use:
You cook for:
12 large muffins

Ingredients
Dry ingredients :
Wet ingredients:

Preparation
1.

Preheat the oven to 350°F and grease the muffin tins with avocado oil. Set aside.

2.

In a large bowl, mix the dry ingredients and the chocolate chips.

3.

In a blender or food processor, combine the dates and milk. Blend until smooth.

4.

In another bowl, whisk the date purée with the wet ingredients until well combined. Fold this mixture into the dry ingredients using a silicone spatula — be careful not to overmix.

5.

To portion the batter, I use a large ice cream scoop to fill the muffin tins. You can also use ⅓ cup spoon if needed.

6.

Bake on the middle oven rack for 13 to 15 minutes, until the muffins are set, puffy and tender.

7.

Remove from the tins and let cool.


Nutritional information per serving (1/4 of the recipe)
Calories 230 Kcal Proteins 6 g Carbs 22 g Fats 13 g
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Bon appetit and enjoy!

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Comments (1 comments) Discover the opinions and tips of other cooks!
Cyndi
5 /5
14/08/25

Delicieux!!

0 answer