Delicious hearty muffins, perfect for a quick breakfast on the go, these healthy double chocolate bran muffins are about to turn your world upside down. Miles away from the dry, crumbly bran muffins you've had in the past. These babies are super light, crazy moist and so unbelievably yummy that you'll never believe they're good for you. Whoever said breakfast muffins are empty-calorie frostingless-cupcakes has never tried my chocolate bran muffins!
When I posted a recipe for Healthy Chocolate Chip Bran Muffins a little while ago, I honestly never imagined it would be a hit with you guys. I thought you'd take one look at the word "bran" and run far, far away screaming...straight into the nearest bakery to console yourself with a chocolate-glazed doughnut. Before I tried my own bran muffins, that's totally what I would have done.
But maybe you're more opened-minded than I am. Or maybe you have more faith in me than I do. Because whatever you reasons were, you stuck around and told me about how much you loved those healthy bran muffins! So, not wanting to let the bandwagon race past me and all that, I decided to jump on it and whip up an even better version - this time with twice as much chocolate!
When I make sweet treats, I usually keep the portion size pretty small. You know what they say - everything's fine in moderation, right? But when I made these healthy double chocolate bran muffins, instead of putting a modest amount of batter into each muffin mold, I rammed as much in there as I could!
The result was the most amazing, the most incredible, and the most fantastic XXL muffins. Like the kind you get in a bakery! Because they're such a generous size, these healthy muffins are perfect for a genuinely healthy breakfast that will get you through until lunch. Add a spread of healthy fat - like homemade peanut butter - and you've got a pretty balanced breakfast you won't be able to get enough of.
I reckon you could totally use the batter to make 12 smaller snack-size muffins, but I haven't tried it out for myself. So I can't be too accurate when it comes to the timings. I suggest keeping the oven temperature the same but only baking the muffins for 8 minutes if you're going to make half-size ones.
Do the usual trick - stick a toothpick into the centre to tell if they're cooked. If it comes out clean or with just a couple of crumbs, you're good to go. Get those babies out of the oven! But if it comes out wet and covered in batter, close the oven door and give them another 3 minutes. Trial and error. Trial and error.
There are a couple of things I need to tell you about these healthy double chocolate bran muffins before you rush into your kitchen to make them. First - don't use cupcake wrappers. These healthy muffins are made with hardly any fat. So if you use cupcake liners, they'll stick to them and there'll be more muffin on your paper than in your tummy. And nobody wants that.
I use a non-stick virgin coconut oil cooking spray to grease my muffin mould. But you can use any type of non-stick cooking spray, oil or even butter. Anything edible and slippery that will help your muffins pop right out of the pan.
The other thing I need to tell you about these muffins is that they're not very sweet. My boyfriend loves them (he's pretty much the benchmark for me to decide whether my healthy recipes are safe enough to share in the world where not everyone loves chia seed bars and acai bowls) but he does douse them in a decent dose of Golden Syrup.
I, on the other hand, love these healthy double chocolate bran muffins just as they are. Insanely light for a healthy bran muffin, yet definitely filling enough to call breakfast and with just the right amount of melty dark chocolate chips to satisfy my sweet tooth. Yum!
Healthy Double Chocolate Bran Muffins
- ¾ cup oat bran
- ¾ cup whole wheat flour (substitute with ¾ cup gluten-free flour + 1 teaspoon xantham gum for GF)
- ¼ cup cocoa powder
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dark chocolate chips
- 1 medium egg
- ½ cup applesauce
- ¼ cup milk (you can use any kind of dairy or non-dairy milk)
- 1 tablespoon oil (you can use any kind of oil)
- Preheat the oven to 400F/200C and grease a six-mould muffin or cupcake tin. In a large bowl, stir all the ingredients together thoroughly, until everything is totally combined and there are no dry pockets.
- Scoop the batter into the greased muffin tin moulds and bake in the preheated oven for 15 minutes. Leave the muffins to cool on a wire rack before eating or storing.