These chocolate muffins were born out of my son's boredom with breakfast. He's a very selective eater so I needed to find something absolutely delicious I knew he would be willing to try, but also that would give him some amount nutritious value. Banking on his love for chocolate and my secret ingredient in this chili, I came up with these Chocolate Morning Muffins. They are made with pureed white beans, greek yogurt and dark chocolate for a small boost of protein, fiber, probiotics and antioxidants.
If you'd like to see how this recipe can be altered to be healthier, see my notes at the end regarding substitutions.
Chocolate Morning Muffins
2 cups (250 grams) all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking powder
1 tsp baking soda
1/2 cup cocoa powder
1 1/2 sticks (3/4 cup) unsalted butter, room temp
2 cups (400 grams) granulated sugar
2 eggs, room temp
1 15 oz can white beans, drained/rinsed and puréed until smooth
1/2 cup whole milk Greek yogurt
1/2 T pure vanilla extract
1 cup dark chocolate chips, plus more for topping
White sanding sugar for topping, optional
Preheat oven to 350 degrees. Line muffin tin with paper cups.
In a medium sized bowl, whisk together flour, salt, powder, soda and cocoa. Set aside.
In a stand mixer fitted with a paddle blade, cream sugar and butter together on medium-high speed for 2-3 minutes. Placing mixer on low speed, add eggs one at a time and mix until fully combined. Scrape down the bowl as needed. Then, on low speed add the puréed beans, yogurt and vanilla. Mix well and scrape down the sides if needed. On the lowest setting, slowly add the dry ingredients until just combined. Stir in the chocolate chips.
Fill lined muffin tins with batter until 3/4 full. Sprinkle tops liberally with sanding sugar, if using, and a few chocolate chips per muffin. Place in preheated oven and bake for about 16 minutes until tops are crackly and a toothpick inserted in the middle of a muffin comes out with just a couple crumbs on it.
Once cooled, store the muffins in an airtight container on the counter or in the fridge for about 5 days. Alternatively, my favorite way to store them is in the freezer. First, place the cooled muffins on a cookie sheet for at least 10 minutes, then place in freezer bags. To serve, you may either remove from freezer the night before to thaw or defrost in microwave straight from freezer for about 60 seconds whenever a muffin craving hits.
Notes on healthy alternatives
- Coconut sugar is a great alternative to regular granulated sugar. Although calorie count does not vary much, research has shown that there is less of a blood sugar spike with coconut sugar than with granulated sugar. You may sub the entire two cups of granulated sugar with coconut sugar or you can use one cup of each.
- Whole wheat flour or homemade ground oats can be a good addition to this recipe. To preserve the proper taste and texture, I recommend only subbing half the all-purpose flour with one of these alternative flours.