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Healthy Chocolate Mini Muffins – Easy Muffin Recipes Everyone Will Love

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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast
Cuisine: American
Keywords: easy baking recipes, easy muffin recipes, easy snack recipes, healthy chocolate recipes, healthy desserts easy recipes, mini muffins easy recipe, sweet easy recipes
Servings: 24 mini muffins
Author: Elena

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)

Instructions

  1. Preheat your oven to 350°F. Line a mini muffin pan with liners or grease it lightly.
  2. In a mixing bowl, mash the bananas until smooth.
  3. Stir in the applesauce, maple syrup, milk, and vanilla until combined.
  4. Sift in the cocoa powder, then add oat flour, baking soda, and salt. Mix just until no dry spots remain.
  5. Fold in the mini chocolate chips. Try not to eat too many straight from the bag (I failed).
  6. Spoon the batter evenly into the muffin pan, filling each about 3/4 full.
  7. Bake for 10–12 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Let cool for a few minutes before popping them out and sneaking a warm one. Or two.