Name: Healthy Chocolate Mini Muffins – Easy Muffin Recipes Everyone Will Love
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 ripe bananas, mashed; 1/2 cup unsweetened applesauce; 1/4 cup pure maple syrup; 1/4 cup milk (dairy or non-dairy); 1 teaspoon vanilla extract; 1/2 cup cocoa powder; 1 cup oat flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup mini chocolate chips (dairy-free if needed)

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Let’s be honest—we’ve all had those days when a chocolate craving sneaks up out of nowhere and refuses to leave. I made these healthy chocolate mini muffins for one of those moments. They’re rich, soft, and have just the right touch of sweetness. The best part? You won’t feel like you just ate a candy bar. These are muffins you can actually feel good about. I wanted something that worked for both a lazy Sunday breakfast and a post-gym snack, so I played around with ingredients until I landed on this combo. The texture is fudgy, not dry, and they’ve passed the toddler test (which, let’s be real, is tougher than a Michelin critic). These easy muffin recipes also hit the mark for anyone hunting for healthy desserts easy recipes or easy snack recipes you can whip up without destroying your kitchen. Whether you’re baking for picky eaters or trying to add a little more chocolate to your life—because why not—this one’s for you.

1) Key Takeaways
2) Easy Healthy Chocolate Mini Muffins Recipe
3) Ingredients for Healthy Chocolate Mini Muffins
4) How to Make Healthy Chocolate Mini Muffins
5) Tips for Making Healthy Chocolate Mini Muffins
6) Making Healthy Chocolate Mini Muffins Ahead of Time
7) Storing Leftover Healthy Chocolate Mini Muffins
8) Try these healthy recipes next!
9) Healthy Chocolate Mini Muffins
10) Nutrition

1) Key Takeaways

This recipe uses bananas and applesauce to naturally sweeten the muffins
They’re rich in chocolate flavor yet light enough to enjoy as a snack or breakfast
You can freeze them for quick meal prep and healthy snacking
No refined sugar and they’re easy to make in one bowl

2) Easy Healthy Chocolate Mini Muffins Recipe

If you’ve ever stood in front of your pantry at 3pm wondering what to snack on, these healthy chocolate mini muffins might save the day. I baked my first batch on a whim with some too-ripe bananas and a need to use up that lonely half-cup of cocoa powder. They turned out fudgy, soft, and honestly a bit addictive.

These easy muffin recipes are now a staple in my kitchen. I love how the oat flour gives them structure without making them dense, and the applesauce adds just enough moisture. They don’t taste like “health food,” but they do make me feel like I’m making a better choice when I grab one instead of a store-bought granola bar.

They’re great as a breakfast-on-the-go, a lunchbox treat, or a 9pm “I need chocolate” emergency. And the best part? You probably have everything you need to make them right now. Trust me, these aren’t just healthy chocolate recipes—they’re feel-good bites you’ll come back to again and again.

3) Ingredients for Healthy Chocolate Mini Muffins

Bananas: Use two ripe bananas. The more spots, the better. They add natural sweetness and keep things soft and moist.

Unsweetened Applesauce: About half a cup helps hold the batter together and adds extra moisture. It’s a solid swap for oil or butter.

Maple Syrup: This gives just enough sweetness to complement the cocoa. You could use honey too, but I like how maple plays with chocolate.

Milk: Use any kind you have. Almond, oat, or regular all work well. Just keep it around a quarter cup.

Vanilla Extract: A teaspoon goes a long way. It gives warmth and helps round out the cocoa flavor.

Cocoa Powder: Half a cup of unsweetened cocoa makes these muffins rich and chocolatey without being too much.

Oat Flour: This keeps things gluten-free and light. One cup is all you need. Make your own by blending oats if you’re out.

Baking Soda: Half a teaspoon gives the lift. You don’t want flat muffins.

Salt: Just a pinch—a quarter teaspoon is perfect to balance the sweet flavors.

Mini Chocolate Chips: Optional, but highly recommended. A small handful (half a cup) makes every bite feel indulgent.

4) How to Make Healthy Chocolate Mini Muffins

Step 1. Preheat your oven to 350°F. Line a mini muffin tin or grease it lightly so nothing sticks later.

Step 2. In a mixing bowl, mash the ripe bananas with a fork until mostly smooth.

Step 3. Add the applesauce, maple syrup, milk, and vanilla. Stir until everything’s combined.

Step 4. Sift in the cocoa powder, then add oat flour, baking soda, and salt. Mix gently—just until you stop seeing dry bits.

Step 5. Fold in the mini chocolate chips. Try not to eat them straight from the bowl.

Step 6. Spoon the batter into the muffin cups, filling each about three-quarters of the way.

Step 7. Bake for 10 to 12 minutes. A toothpick should come out with a few crumbs, not wet batter.

Step 8. Let them cool in the tin for a few minutes before transferring them to a wire rack or your mouth (no judgment).

5) Tips for Making Healthy Chocolate Mini Muffins

Don’t overmix the batter. That’s the quickest way to turn a light muffin into a rubbery one. Stir until just combined and walk away.

Use room-temperature ingredients if you can. Cold milk or syrup can make the cocoa seize a little, which affects the texture.

Sprinkle a few extra chocolate chips on top before baking if you want bakery-style muffins. It’s a small touch that looks great and adds a little texture on top.

6) Making Healthy Chocolate Mini Muffins Ahead of Time

Planning ahead? Good idea. These muffins freeze well. Bake a batch, let them cool, then store them in a zip-top bag in the freezer.

Reheat a few in the microwave for 10 to 15 seconds and they’ll taste just as good as fresh. You can even make the batter ahead, refrigerate it overnight, and bake the next morning.

This makes them perfect for busy mornings, after-school snacks, or sneaking into your lunchbox without anyone noticing. They’re some of my favorite easy snack recipes for a reason.

7) Storing Leftover Healthy Chocolate Mini Muffins

If you manage to have leftovers, store them in an airtight container at room temperature for up to three days.

For longer storage, move them to the fridge or freezer. They’ll hold up for about a week chilled and over a month frozen.

Just be sure to let them cool completely before packing them up, or they’ll turn soft and sticky. No one likes a soggy muffin.

8) Try these healthy recipes next!

9) Healthy Chocolate Mini Muffins