These light and fluffy healthy chocolate muffin tops are the best. They are like pillows of chocolate joy married with a pinch of flaky sea salt. Made with a mix of flours and a slight touch of sweet, these are perfect for an afternoon snack, on the go or delicious dessert.
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There is no debate when I say that the muffin top is the best part of the muffin. Nothing beats grabbing one of those jumbo muffins from a local bakery and focusing in on that pillowy top that is overflowing from the muffin liner. That is why these healthy chocolate muffin tops are in existence. Because who can say no to a light and fluffy bite of chocolate?
Per usual for my recipes, I love to take a classic but reduce the sugar. While eating something sugary is always a good time, I love to make these as a slight touch of sweet. I also keep these refined sugar free with the maple syrup as well and if you like a sweeter treat, feel free to increase the amount of sugar in the recipe.
SO… what will you need to make these healthy chocolate muffin tops?
- Cocoa Powder
- Almond Flour
- Whole Wheat Flour
- Maple Syrup
- Coconut Oil
- Almond Butter
- Baking Soda
- Flaky Sea Salt
Can I freeze these muffin tops?
Yes – you can freeze these in a freezer safe bag or container for up to 6 months. TIP: keep them separated with wax or parchment paper to prevent them from freezing together.
Can I make any substitutions or add more ingredients?
- Cocoa Powder: you can substitute with cacao powder but that will yield a slightly more bitter muffin top
- Egg: I have not tested a flax egg yet but if you do please let me know!
- Almond Butter: any nut or seed butter will work in this recipe.
- Coconut Oil: you can use melted ghee, olive oil or applesauce for a lower fat muffin top
- Maple Syrup: any liquid sugar can be used and you can also add more sugar if you want a sweeter treat
Need more chocolate recipes? Check these out!
- Chunky Monkey Baked Oat Cups
- Gluten Free Raspberry Chocolate Muffins
- Secret Ingredient Gluten Free Fudge Brownies
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Healthy Chocolate Muffin Tops
- Cookie Sheet
- 1/4 cup cocoa powder
- 2/3 cup almond flour
- 2/3 cup whole wheat flour
- 1 tsp vanilla
- 1/4 cup coconut oil melted
- 1 egg
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp baking soda
- sea salt
- Preheat the oven to 350°F
- In a large bowl, combine the cocoa powder, whole wheat flour, almond flour and baking soda. Make sure to sift through so that there are no clumps
- In another bowl, whisk together the melted coconut oil, almond butter, egg, vanilla and maple syrup
- Pour the wet ingredients into the dry ingredients bowl and mix until well combined. Combine just enough to incorporate all the ingredients but be sure not to over combine.
- Line a baking sheet with a silicone mat or parchment paper. Roll into 1 inch balls or use a cookie scoop to place on a lined baking sheet. Slightly press down on each muffin top (tip: use a spoon dipped in water to smooth out the muffin tops without sticking)
- Bake for 10-12 minutes and top with flaky sea salt. Let cool for 10 minutes on the baking tray, as the muffin tops will continue to bake here
- Any nut or seed butter can be used
- You may add more maple syrup if you want a sweeter muffin top
- You can use cacao powder but it will be a little more bitter
- Olive oil, melted ghee or applesauce may be used to replace the coconut oil
- I have not tested this with a flax egg but if you do, please let me know!