Clean Eating Chocolate Chocolate Chip Muffins Recipe (2024)

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This Chocolate Chocolate Chip Muffins recipe has an optional peanut butter center you will love!

That’s right; you can make them either way. Enjoy them as a truly chocolatey muffin, or go the peanut butter cup flavor route and add a dollop of peanut butter to the center. Either way, these are incredibly decadent.

Why Make These Double Chocolate Muffins?

Because dessert matters. We can stick to a diet or eat healthy as much as we want. But sometimes, life calls for dessert. And the best part about these is that you aren’t really sacrificing much with these muffins because they are made with all-natural ingredients.

What Makes A Muffin Moist?

The fat content. While I try to find balance and avoid excessive fats in my recipes, some recipes call for them. I have to say that even though these were made with egg whites, they turned out pretty well. But if you want them even more moist, I highly recommend using 1-2 whole eggs instead of egg whites. The fat in the yolks will go a long way to adding more moisture. But again, these aren’t dry muffins, at least not in my opinion. So the choice is yours.

Are Chocolate Chip Muffins Healthy?

I suppose they could be. I mean, the recipe below is about as healthy as a chocolate chocolate chip muffin is going to get. They are made with all-natural ingredients, no processed sugar, and whole grain flour. You really can’t get much healthier than that with a muffin.

Optional Additions

If you wish, you can add the following:

• Pure vanilla extract – Add 1 to 2 teaspoons to the wet ingredients.
• Vinegar – Use white vinegar. Add 1-2 teaspoons to the wet ingredients. This will help with leavening as well as help to naturally preserve the muffins a bit better.
• Walnuts – If you want chocolate walnut muffins (or any nut), make sure you chop them into smaller pieces for the best texture.

Chocolate Chocolate Chip Muffin Key Ingredients

Whole wheat pastry flour – If you can’t find it near you, the next best thing is White Whole Wheat Flour. It’s often more readily available in stores around the country. You can use regular, whole wheat flour, but the muffins will end up with a more coarse and dense texture. They may even be a tiny bit drier.

Baking powder – Make sure it’s fresh so it works properly.

Ground cinnamon

Ground black pepper

Salt – Any type you normally bake or cook with.

Unsweetened cocoa powder – Make sure it’s unsweetened.

Dark chocolate chips– I use Lily’s brand or the 365 brand of sugar-free chocolate chips. These should be good-quality chocolate chips or chocolate chunks for the maximum chocolate flavor.

Egg whites – You can use one whole egg in place of the two egg whites if you prefer.

Honey – Any type is fine.

Oil– Anything that is lightly flavored will work here. You can also try using half oil and half sour cream, Greek yogurt, or melted butter.

Unsweetened almond milk– Any milk will work. I would only avoid coconut milk. Buttermilk could be a tasty option.

Peanut butter– Optional. No sugar added.

How To Make Chocolate Chocolate Chip Muffins

Preheat oven to 350 degrees F.

Line your muffin tin with muffin liners. In a medium mixing bowl, whisk together the dry ingredients. The flour, baking soda, cinnamon, pepper, salt, cocoa powder, and chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking).

In a large mixing bowl, whisk together the wet ingredients. The egg whites, honey, oil, and almond milk.

Pour the flour mixture into the liquids and blend well with a wooden spoon.

Fill your muffin papers halfway with batter and place in the oven. If you want the peanut butter centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper), drop the peanut butter in the center, then cover the peanut butter entirely with the rest of the batter. If you use peanut butter, your muffin papers will be closer to 3/4 full.

Bake for 20-30 minutes. Test with a knife or cake tester. Be aware that you may pull out some melted chocolate from the chocolate chips. So examine it carefully to see if it’s melted chocolate or raw batter if the stick or knife does not pull out clean.

Cool on a wire rack and serve.

Storage

Store these in an airtight container in the fridge for up to 5 days.

Freezing

These store well in the freezer if packed well. Wrap them in plastic wrap and then place them in an airtight container. In this way, they will freeze for up to 4 months.

Reheating

The best way to reheat a muffin is in the microwave. Or let them sit out and come to room temperature on your countertop.

More Healthy Muffin Recipes

• Chocolate Chip Muffins
• Cranberry Muffins

Chocolate Chocolate Chip Muffins Recipe Card