If you follow me on twitter, Instagram or Facebook, then you’ll know that I’ve been struggling for a name for this recipe (!) .. the problem is that I set out to make ‘healthy chocolate muffins’ however the recipe ended up more like ‘healthy brownies in a muffin shape’ (!). I’m therefore really looking forward to reading the comments from those of you who make this recipe to see what you think – the mixture would work great in a silicone/baking paper lined metal loaf tin or silicone muffin cases alike (the mixture may not work in paper cases as it’s rather runny)!
These ‘brownie muffins’ come in at under 130 calories, with regular brownies ranging from 400-600 calories a slice (plus they’re around 24g fat)! So if you want to have your cake and eat it too then follow this recipe! I’ve swapped sugar for xylitol (40% fewer calories than sugar and doesn’t rot your teeth!), butter for vegetable (rapeseed) oil (high in healthy MUFA fat), and I used wholemeal flour to make these muffins not only lower in calories, sugar and fat but more nutritious too!
You can use self-raising flour or regular flour in this recipe – just see my note below if you use the latter! Thank you to Total Sweet for inspiring this recipe 🙂
P.S Please don’t expect a 100% true brownie taste.. these are ‘healthier versions’ .. chocolatey bites of goodness, do let me know what you think!
Chocolate Brownie Muffins
Ingredients
- 2 eggs
- 1 cup (225g) xylitol
- 3/4 cup (90g) cocoa
- 1/3 cup (85ml) vegetable oil
- 1 cup (250ml) apple juice
- 1 3/4 cups (260g) wholemeal self-raising flour*
- 1/2 tsp vanilla
- 1 tsp cinnamon (optional)
- 1 cup (250ml) boiling water
- Pinch salt
- Optional - chocolate chips
Instructions
- Pre-heat your oven to 180 degrees C and whisk the eggs with an electric whisk for 5 minutes before adding the xylitol and mixing in.
- Use a spoon to mix in the cocoa (otherwise the powder will go everywhere!).
- Whisk/mix in the oil and apple juice and then the flour. Finally add the boiling water and whisk/mix well. Add your chocolate chips now if using
- Fill silicone muffin cases or greased regular muffin cases 3/4 full and bake for around 20 minutes until cooked all the way through.
- Allow to cool on a wire rack & enjoy! These muffins can be frozen too & taste delicious warmed in the microwave & served with a dollop of yoghurt!
Notes
*if you don’t have wholemeal or white ‘self-raising flour’ use spelt flour with 1 tsp baking powder and 1.5 tsp baking soda!
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 130 | ||
% Daily Value | ||
Total Fat 5 g | 8% | |
Total Carbohydrates 20 g | 7% | |
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I absolutely love this recipe! They may not taste exactly like a mega-calorie full-fat brownie but they are a brilliant (and guilt-free!) substitute! They keep really well, in fact they taste a bit more chocolatey after a day or two, and they are delicious when warmed up in the microwave as well. Definitely give it a try for a chocolate treat!
Author
Aw thank you for your great comment Anita (& picture!). So glad you like them 🙂 x
I was wondering if you can substitute it for coconut sugar or honey because they don’t sell xylitol were I live.
Author
Coconut sugar would be fine!
How long do you de-frost them in the microwave for?
P.s. I love this recipe so much! I make them all the time X
Author
Aw yay! Ermmmm I suppose it depends on the strength of your microwave – 1-2 mins on defrost setting?? 30 – 60 secs to then warm? xx
Yep I tried it, 1 min 30 seconds for mine! Thank you! Xx
How much Splenda would you use in substitute for xylitol?
Author
1 cup (250ml) x