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Healthy Double Chocolate

Bran Muffins {Video Included!}
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An easy recipe for supremely tender chocolate bran

muffins full of chocolate chips! Perfect for chocolate

lovers! Only 128 calories with no refined flour or sugar!

Click here to PIN the recipe and save it for later!

A few weeks ago, one of my new neighbors and I

stopped to chat while her nearly three-year-old

daughter peddled a tricycle on the sidewalk. “I’ve been

meaning to ask you,” my neighbor mentioned. “Do you

have any easy chocolate recipes?”

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(As the author of this chocolate cookbook, my eyes

always light up when somebody else starts a

conversation with me about chocolate!)

My neighbor explained that her young daughter loved

chocolate treats, especially sweet store-bought pudding

cups and fudgsicles… But as a personal trainer, she

didn’t like their ingredient lists and wanted healthier

alternatives for her little girl!

I offered to text her links to my one-bowl brownie and

flourless brownie recipes, and she looked relieved

when I explained neither included any refined flour or

sugar. After waving good-bye to her daughter, slowly

riding past the houses on her tricycle, I headed inside

to find my phone.

As I typed, a light bulb went off in my head… I still had

an entire batch of these in my freezer! I quickly piled

them onto a plate and brought them over to my

neighbor. She sent me a cute picture two minutes later

of her toddler halfway through eating one, the chocolate

still lingering on her lips. Absolutely adorable!

So when I baked a batch of these H e a l t h y D o u b l e

C h o c o l a t e B r a n M u ff i n ss, I immediately knew the girl

I wanted to give them to! They’re supremely tender and

moist, full of melty chocolate chips and rich chocolate

flavor, but just 128 calories with no refined flour or

sugar!

And yes… Judging by my sweet little neighbor girl’s

reaction of, “Mmmm! I like it!” after her first bite, they’re

totally kid-approved!

Like I mentioned, these healthy chocolate muffins are

full of wholesome ingredients! The kind of stuff that

makes your mind and body feel good… And somehow

magically tastes incredible at the same time. My

favorite kind of recipe—especially since two types of

chocolate are involved!

The first is c o c o a p o w d e rr! Just the regular ol’ kind,

like this. Because you’re adding more cocoa powder

than whole wheat flour (or gluten-free flour, if you

prefer!), these muffins already taste really rich and

decadent and chocolaty without Dutched or special

dark chocolate.

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Remember to m e a s u r e t h e c o c o a p o w d e r

c o r r e c t l yy, with this method or a kitchen scale! Too

much cocoa powder will make your muffins dry and

slightly bitter. This is the kitchen scale I own and love. It

only cost $20! I use it to make every recipe that I share

with you here because it ensures my treats turn out

with the perfect taste and texture every time.

You’ll skip the refined sugar and use a combination of

m o l a s s e s (like this!) and p u r e m a p l e s y r u p (like

this!) to sweeten your muffins instead. I highly

recommend using the molasses! It’s what gives bran

muffins their iconic deep, cozy flavor. Molasses is

inexpensive, shelf-stable, and great for all kinds of

treats! (And with the holidays quickly approaching,

you’ll need it for all of my gingerbread recipes too!)

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I have a s p e c i a l t r i c k t o m a k i n g e x t r a t e n d e r b r a n

m u ff i n ss… You mix the oat bran (like this!) with milk

and Greek yogurt first! Letting the oat bran sit in that

liquid mixture while preparing the other ingredients

makes it soften (similar to the way my overnight oats

recipes work!). This means your bran muffins turn out

supremely tender without lots of butter or oil. Total win!

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Psst… You just need ½ tablespoon of butter or coconut

oil!

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Of course, we can’t forget that second super important

type of chocolate… The m i n i c h o c o l a t e c h i p ss! I

prefer using mini chocolate chips because their smaller

size ensures that every bite contains rich melty

chocolate. These are my current obsession because

they taste decadent and melt so well!

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Healthy Double Chocolate Bra…

How’s that look for a healthy breakfast muffin?? And

when you make your own, remember to snap a picture

and share it on Instagram using #amyshealthybaking

and tagging @amyshealthybaking IN the photo itself!

(That guarantees I’ll see your picture! ) I’d love to

see your muffins!

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Click here to PIN the recipe and save it for later!

Healthy Double Chocolate

Bran Muffins
©: Amy's Healthy Baking Yields: 12 muffins

These muffins are perfect for any chocolate

lover! They’re supremely moist and tender,
and they’re full of rich chocolate flavor and
decadent chocolate chips. It’s almost like
eating a cross between a bran muffin and a
brownie! Leftovers will keep for at least one
week if stored in an airtight container in the
refrigerator.

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1 ½ cups (180g) oat bran (measured like

this and gluten-free if necessary)
½ cup (120g) plain nonfat Greek yogurt
¾ cup (180mL) nonfat milk, divided
2 tsp vanilla extract
¾ cup (60g) unsweetened cocoa powder
(measured like this)
¼ cup (30g) whole wheat or gluten-free*
flour (measured like this)
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
½ tbsp (7g) coconut oil or unsalted butter,
melted and cooled slightly
2 large egg whites, room temperature
¼ cup (60mL) molasses, room temperature
¼ cup (60mL) pure maple syrup, room
temperature
3 tbsp (42g) miniature chocolate chips,
divided

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1. Preheat the oven to 350°F, and lightly

coat 12 muffin cups with nonstick spray.
2. In a medium bowl, stir together the oat
bran, Greek yogurt, ½ cup of milk, and
vanilla extract. Let the mixture rest for at
least 10 minutes while preparing the
remaining ingredients.
3. In a separate bowl, whisk together the
cocoa powder, flour, baking powder,
cinnamon, and salt. In a third bowl, whisk
together the coconut oil and egg whites.
Stir in the molasses and maple syrup.
Add the oat bran mixture, stirring until
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fully incorporated. Alternate between
adding the flour mixture and remaining ¼
cup of milk, beginning and ending with
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the flour mixture, and stirring just until
incorporated. (For best results, add the
flour mixture in 3 equal parts.) Fold in 2 GET IT NOW