Double Chocolate Muffins

Double Chocolate Muffins

Wholesome Lee
Hot muffins out the oven anyone?
Sitting at my study desk, sometimes all I crave is a decadent chocolate muffin. There is something so comforting about them, and remind me of my childhood lunchbox that my mum used to pack me.
This is a much healthier version, made with less sugar and oil than traditional versions. Great for on the go snacking, or for packing and taking to work!
I strongly recommend adding the chocolate chips, as it makes them that much more decadent.
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Course Dessert
Servings 12 muffins


  • 1 cup organic white spelt flour OR all purpose flour
  • ½ cup cocoa powder
  • ½ cup coconut sugar/xylitol/granulated sugar of choice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp pure vanilla extract/vanilla powder
  • 1 egg
  • ¼ cup plain yoghurt
  • 1 tsp coffee granules diluted in ½ cup hot water
  • ½ cup milk of choice
  • 3 tbsp oil of choice I used avocado
  • tsp pure stevia powder / 5 drops stevia OR an additional 2 tbsp granulated sugar of choice
  • 1 pinch cinnamon
  • 1 pinch salt
  • ¼-½ cup chocolate chips optional


  • Preheat oven to 180°C. Line a muffin pan with oil/muffin cups.
  • Sieve the first 5 ingredients into a large mixing bowl. In a separate bowl, combine the rest of the ingredients.
  • Pour the bowl with the wet ingredients into the dry ingredients bowl and combine well. Stir in chocolate chips.
  • Pour batter into the muffin tray, and top with extra chocolate chips if desired.
  • Bake for roughly 10-15 mins or until a toothpick comes out clean!
Keyword chocolate
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