Delicious Healthy Chocolate Muffins Recipe UK
Rated 5.0 stars by 1 users
Category
Healthier Recipes
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Calories
160
Fancy a chocolate treat that fits into a balanced lifestyle?
These moist chocolate muffins use wholesome ingredients like oat flour and Greek yoghurt, plus natural sweeteners such as honey or maple syrup.
Each bite bursts with rich flavour from chunks of Whitakers dark chocolate. 🍫🧁
Ideal for busy mornings, quick snacks, or packing in lunchboxes, they bake up soft and satisfying in under 30 minutes.
No need for fancy equipment. Just mix, fold, and pop in the oven. Add nuts or a banana for extra texture if you like. 😊
At around 160-190 kcal per muffin, they offer a lighter option without skimping on taste.
Try them warm from the oven or stored for later – perfect for families or anyone seeking simple, homemade goodness. 🇬🇧🍴
Ingredients
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1 cup (120g) plain flour
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1 cup (100g) oat flour (or blend rolled oats into flour)
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½ cup (50g) cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
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2 large eggs
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½ cup (120g) Greek yoghurt
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⅓ cup (80ml) honey or maple syrup
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¼ cup (60ml) melted coconut oil or light olive oil
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½ cup (120ml) milk (dairy or plant-based)
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1 tsp vanilla extract
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¾ cup (100g) Whitakers dark chocolate
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Handful of chopped nuts
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1 mashed ripe banana for extra moisture
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Sprinkle of oats on top
Optional:
Directions
Preheat the oven:
Heat to 175°C (350°F) and line a 12-hole muffin tin with paper cases.
Prepare the dry mixture:
In a large bowl, combine plain flour, oat flour, cocoa powder, baking powder, baking soda, and salt.
Mix the wet ingredients:
In another bowl, whisk the eggs, Greek yoghurt, honey/maple syrup, melted oil, milk, and vanilla until smooth.
Combine:
Pour the wet mixture into the dry ingredients. Fold gently until just combined, do not overmix.
Add the chocolate:
Fold in the chopped Whitakers dark chocolate, keeping a few pieces aside for topping.
Portion:
Divide the batter evenly between the muffin cases.
Top with remaining chocolate pieces for a bakery-style finish.
Bake:
Bake for 16–20 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Cool:
Leave to cool in the tin for 5 minutes, then transfer to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious Healthy Chocolate-Flavoured Muffins
Calories per muffin: 160 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Healthier Chocolate Muffins.
Flavour: For richer chocolate flavour, add 1 tsp espresso powder.
Sweetness: To make them sweeter, increase honey/maple syrup by 1–2 tbsp.
Moistness: Muffins will be moist thanks to yoghurt — avoid overbaking to keep them soft.
Dairy Free: For a dairy-free version, use coconut yoghurt and plant milk.
Nutritional Information for This Recipe
| Nutrient | Amount per Muffin | % Daily Value* |
|---|---|---|
| Calories | 224 kcal | - |
| Total Fat | 11g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 117mg | 5% |
| Total Carbohydrate | 28g | 10% |
| Dietary Fibre | 4g | 14% |
| Total Sugars | 11g | - |
| Protein | 6g | 12% |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
How to Store Your Homemade Chocolate Muffins
Keep these muffins fresh with proper storage. Put them in an airtight container at room temperature. They last up to 3 days this way.
For longer freshness, place them in the fridge. This keeps them good for up to 5 days.
To store for even longer, freeze them one by one. Wrap each muffin in cling film or use freezer bags.
They stay fine for up to 2 months. Thaw at room temperature or heat in the microwave for 20 seconds.
A Brief History of Muffins in the UK
Muffins have a long past in the UK, with roots going back to at least the 10th century in Wales.
Back then, they started as simple flatbreads made from yeast dough, cooked on a griddle, and often topped with butter or jam.
The word "muffin" first appeared in print around 1703, and early recipes show up in cookbooks from 1747, like Hannah Glasse's work.
By the 19th century, muffins became a common street food in London.
Vendors called "muffin men" walked the streets with bells, selling fresh, warm ones from trays.
These were the savoury kind, split and toasted, not the sweet baked versions known today.
The term "English muffin" came later, in the late 1800s, when British baker Samuel Bath Thomas took the idea to America and started a bakery in New York in 1880.
In the UK, they stayed just "muffins."
Sweet, cupcake-like muffins – often called American muffins here – arrived in the 20th century, influenced by US baking trends.
They use baking powder for a quick rise and come in flavours like chocolate or blueberry. Now, both types exist side by side in UK shops and homes.
